Slow Cooker Steak and Mushroom Pudding is made of tender rump steak, caramelized onions, mushrooms, and rich gravy encased in suet pastry. It serves 6, taking about 5-6 hours of slow cooking to create a flavorful and comforting British classic dish.
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💗 Why You’ll Love This Slow Cooker Steak And Mushroom Pudding Recipe:
- Rich and Hearty: The combination of tender steak and flavorful mushrooms creates a rich and hearty filling.
- Convenient Slow Cooking: Utilizing a slow cooker makes the cooking process easy and hands-free.
- Savory Gravy: The addition of Dijon mustard, Worcestershire sauce, and beef stock contributes to a savory and robust gravy.
- Flaky Pastry: The suet-based pastry yields a flaky and delicious crust that complements the filling.
- Satisfying Flavor: The slow-cooked method ensures that the flavors meld together, resulting in a satisfying and delicious meal.
❓ What Is Slow Cooker Steak And Mushroom Pudding Recipe?
Slow Cooker Steak and Mushroom Pudding recipe features a savory filling of caramelized onions, tender steak, and mushrooms in a flavorful gravy. Encased in a suet pastry crust, it’s slow-cooked for a comforting and hearty dish.
🥩 Slow Cooker Steak And Mushroom Pudding Ingredients
- 25g (1oz) butter (prepare extra for greasing)
- 1 tablespoon oil
- 2 roughly chopped onions (preferably large)
- 2 teaspoons caster sugar
- 100 g (4oz) cup sliced mushrooms
- 1 tablespoon self raising flour
- 150ml (5fl oz) hot beef stock
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 700g (2lb) rump steak, trimmed of fat and thinly sliced
- Salt and pepper
- Pastry
- 300g (10oz) self-raising flour
- ½ teaspoon salt
- 150g (5oz) shredded suet
- 200ml (7fl oz) water
🍲 How To Make Slow Cooker Steak And Mushroom Pudding
- Warm up your cooker. Put butter and oil in a pan and heat them up. Then add the onions. Ten minutes of cooking will make it soft. Place onions in a pan and add sugar.
- Cook for 5 minutes it will take 5 minutes after you add the mushrooms. Add the flour and mix it in.
- In a jug, mix together the mustard, Worcestershire sauce, stock, salt, and pepper.
- To make the dough, mix the flour, salt, and suet together in a bowl. To make dough, add water. Check to see if it’s sticky.
- Roll out the dough on a floured surface after kneading it. For the top, cut a quarter-circle out of the circle.
- For pudding, butter a 1.5-liter bowl that will fit well in your cooker. Join the cut edges. Place them on top of each other to cover the bowl with the pastry. Put them together and press them shut.
- Put layers of fried onions, mushrooms, and pieces of bread inside the dough. Mix the stock and a little water together and pour it over the meat filling. Place a pastry lid on top.
- Put foil over the pudding and butter it. Fold the paper in half and make sure the pastry can’t rise.
- Put the lid on top and cook on high for 5 to 6 hours. Take the bowl out of the pot and cut the string.
💭 Recipe Tips:
- Onions and Mushrooms: When cooking the onions and mushrooms, allow them to become soft and caramelized. This enhances their flavor and adds depth to the filling.
- Flour Mixture: Adding flour to the mushroom mixture helps thicken the filling, creating a rich and hearty consistency.
- Liquid Mixture: Mixing the mustard, Worcestershire sauce, stock, salt, and pepper in a jug ensures even distribution of these flavorful ingredients throughout the filling.
- Suet Dough: When making the pastry dough, ensure that the suet, flour, and salt are well combined before adding water. Check the dough’s stickiness, and adjust with a little more water or flour if needed.
- Pastry Rolling: Roll out the pastry on a floured surface to the appropriate size to cover your pudding bowl. Cut a quarter-circle to create the top lid.
🥙 What To Serve With Slow Cooker Steak And Mushroom Pudding?
Serve Slow Cooker Steak and Mushroom Pudding with sides like mashed potatoes, steamed vegetables, or a crisp green salad these pairings complement the rich and savory flavors of the pudding, creating a well-rounded and satisfying meal.
🎚 How To Store Leftovers Slow Cooker Steak And Mushroom Pudding?
- Refrigeration: Place the leftover Slow Cooker Steak And Mushroom Pudding in an airtight container and store it in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, wrap Slow Cooker Steak And Mushroom Pudding tightly in plastic wrap or aluminum foil, or place it in an airtight freezer-safe container freeze it for up to 2-3 months.
🥵 How To Reheat Leftovers Slow Cooker Steak And Mushroom Pudding?
- Oven Method: Preheat your oven to 350°F (175°C) place the Slow Cooker Steak And Mushroom Pudding in an ovenproof dish, cover it with foil, and heat for about 20-25 minutes or until it’s heated through.
- Microwave Method: For a quicker option, you can use a microwave-safe dish microwave Slow Cooker Steak And Mushroom Pudding on medium power in 7 minutes intervals, checking and stirring in between until it’s hot all the way through.
FAQ’S
What cut of steak is best for Slow Cooker Steak And Mushroom Pudding?
The best cut of steak for this dish is rump steak, as it’s tender and flavorful when slow-cooked trim any excess fat before using.
Can I prepare Slow Cooker Steak And Mushroom Pudding in advance?
Yes, you can prepare the pudding in advance and refrigerate it before slow cooking it can be a time-saver for busy days.
How do I know when Steak And Mushroom Pudding is done cooking?
The pudding is done when the pastry is golden brown, and the filling is hot and tender. You can check the meat’s doneness by cutting a piece and ensuring it’s no longer pink inside.
Is it necessary to caramelize the onions with sugar for Slow Cooker Steak And Mushroom Pudding?
Caramelizing the onions with sugar is optional but highly recommended it adds sweetness and depth to the dish, enhancing the overall flavor.
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Slow Cooker Steak And Mushroom Pudding Nutrition Fact
Serving Size: 1 portion (1/6th of the recipe)
- Calories: 425 kcal
- Total Fat: 25g
- Cholesterol: 60mg
- Sodium: 780mg
- Total Carbohydrates: 31g
- Protein: 21g
- Vitamin D: 0%
- Calcium: 6%
- Iron: 25%
- Potassium: 450mg
Slow Cooker Steak And Mushroom Pudding
Description
Slow Cooker Steak and Mushroom Pudding is made of tender rump steak, caramelized onions, mushrooms, and rich gravy encased in suet pastry. It serves 6, taking about 5-6 hours of slow cooking to create a flavorful and comforting British classic dish.
Ingredients
Instructions
- Warm up your cooker. Put butter and oil in a pan and heat them up. Then add the onions. Ten minutes of cooking will make it soft. Place onions in a pan and add sugar.
- Cook for 5 minutes it will take 5 minutes after you add the mushrooms. Add the flour and mix it in.
- In a jug, mix together the mustard, Worcestershire sauce, stock, salt, and pepper.
- To make the dough, mix the flour, salt, and suet together in a bowl. To make dough, add water. Check to see if it’s sticky.
- Roll out the dough on a floured surface after kneading it. For the top, cut a quarter-circle out of the circle.
- For pudding, butter a 1.5-liter bowl that will fit well in your cooker. Join the cut edges. Place them on top of each other to cover the bowl with the pastry. Put them together and press them shut.
- Put layers of fried onions, mushrooms, and pieces of bread inside the dough. Mix the stock and a little water together and pour it over the meat filling. Place a pastry lid on top.
- Put foil over the pudding and butter it. Fold the paper in half and make sure the pastry can’t rise.
- Put the lid on top and cook on high for 5 to 6 hours. Take the bowl out of the pot and cut the string.
Notes
- Onions and Mushrooms: When cooking the onions and mushrooms, allow them to become soft and caramelized. This enhances their flavor and adds depth to the filling.
- Flour Mixture: Adding flour to the mushroom mixture helps thicken the filling, creating a rich and hearty consistency.
- Liquid Mixture: Mixing the mustard, Worcestershire sauce, stock, salt, and pepper in a jug ensures even distribution of these flavorful ingredients throughout the filling.
- Suet Dough: When making the pastry dough, ensure that the suet, flour, and salt are well combined before adding water. Check the dough’s stickiness, and adjust with a little more water or flour if needed.
- Pastry Rolling: Roll out the pastry on a floured surface to the appropriate size to cover your pudding bowl. Cut a quarter-circle to create the top lid.
Slow Cooker Steak And Mushroom Pudding