In this dish – a combination of Russian Beef Stroganoff and Chinese Steamed Beef – everything is cooked together and without any previous frying, which means that, not only is it a breeze to prepare, but also that none of the flavours is lost.
Ingredients:
1kg fillet of british beef
1 large onion, coarsely grated
2 cloves garlic, crushed
300g mushrooms, sliced
300ml chicken stock
50ml soy sauce
50ml dry white wine
75ml cornflour
5ml dry mustard
25ml oil
200ml sour cream
Method:
Slice fillet into thin strips across the groin. Divide between two medium, or one large, shallow baking dish, arranging in a single layer. Add onion, garlic and mushrooms. Whisk together stock, soy sauce, wine, cornflour, mustard and oil. Pour over meat and mushrooms, stir gently to moisten, then cover and stand for 3 hours. Uncover and bake at 180ºC for about 35 minutes, or until meat is cooked and gravy thick and brown. Swirl in cream and return to oven for 5 minutes to heat through. Serve with a green salad, or with Chinese-style Noodles.
Serves 8.
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Preparation time: 15 minutes
Cooking time: 3½ hours
Ingredients:
50g (2oz) butter or beef dripping
900g (2lb) lean chuck or rump steak, trimmed and cut into 2.5cm (1inch) cubes
225-350g (8-12oz) ox kidney, trimmed and cut into 2.5cm (1inch) cubes
1 large onion, peeled and chopped
350g (12oz) flat cap or Portobello mushrooms, halved and sliced (optional)
25g (1oz) plain flour
300ml (½pint) stout or brown ale
300ml (½pint) hot, good beef stock, home made, if preferred
30ml (2tbsp) Worcestershire or brown sauce
1 sachet bouquet garni
Salt and pepper
For the suet pastry:
350g (12oz) self-raising flour
5ml (1tsp) baking powder
175g (6oz) shredded beef suet
30ml (2tbsp) freshly chopped parsley
300ml (½pint) ice-cold water, to mix
25g (1oz) butter
Method
In a large casserole dish heat the butter or dripping and cook the beef and kidney for 4-5 minutes, in batches until brown on all sides. Add the onions and mushrooms (if used) and cook for 2 minutes. Sprinkle over the flour and cook for 1-2 minutes.
Add the stout or brown ale, stock, Worcestershire or brown sauce and bouquet garni. Season. Bring to the boil, reduce the heat and cover and cook for 1-1½ hours until the meat is tender. Set aside to cool for 20 minutes and remove the bouquet garni.
Meanwhile, prepare the pastry: In a large bowl sift together the flour and baking powder. Season. Add the suet and parsley and mix into the flour. When evenly blended add enough water to bind to a soft, pliable dough. Cover and leave to rest for about 20 minutes.
Grease a 1.3L (3pint) pudding basin with the butter. Take a quarter of the pastry for the lid and set aside. Roll out the remaining pastry and line the pudding basin, leaving at least 1cm (½inch) of the pastry hanging over the edge of the basin.
Spoon the cooled meat filling into the basin and brush the edges of the pastry with water, then roll out the remaining pastry to cover the top. Place on top of the basin and press down well to seal.
Cover the basin with a double layer of greased foil or greaseproof paper, pleated in the middle (the pleats will allow the pudding to expand during cooking) and tie with string, making a little handle with extra string at each side, so you can lift the pudding out of the saucepan or steamer.
Steam the pudding on an upturned, heatproof plate or saucer in a large covered saucepan filled with hot water or a steamer for 2 hours, checking the water level regularly.
Remove the string and foil or paper. Serve the pudding either by spooning portions from the pudding basin or turn out whole onto a plate and serve with creamy mashed potatoes and peas (see tip).
Tip:
To save time prepare the meat filling the day before and store in the refrigerator.
To make a truly traditional steak and kidney pudding, buy fresh suet .
If doing so, wait 20 minutes before turning the pudding out of its basin.
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Preparation time: 15 minutes
Cooking time: Under 35 minutes
Ingredients:
375g/12oz lean minced beef
1 medium onion, peeled and finely chopped
425g/15oz prepared vegetable laden sauce (see recipe below)
Salt and freshly milled black pepper
100g/4oz broccoli, cut into small florets or peas
500g/1lb 2oz prepared short crust pastry
50g/2oz grated Cheddar cheese
1 egg, lightly beaten
Method:
Preheat the oven to gas mark 6, 200°C, 400°F.
Heat a large non-stick pan and dry fry the mince and onions for 3-4 minutes, or until brown, breaking up any lumps with the back of a wooden spoon. Season if required.
Add the tomato sauce, bring to the boil, reduce the heat and simmer for about 10 minutes. Remove from the heat, add the broccoli florets and cool slightly.
On a lightly floured board cut 6 x 12cm/4½inch rounds for the pie lids.
Spoon the filling into 6 x 10cm/4inch small round ovenproof dishes and top with the cheese. Brush the edges of the dishes with a little water and place the lids on top, pressing to seal the edges of the pastry. Brush the tops with the egg and make a few holes on the top with a fork.
Bake for 20 minutes or until golden.
Serve with creamy mashed potatoes.
Serves 6.
Vegetable Laden Tomato Sauce
Makes 1kg/2lb 4oz
Preparation time: 15 minutes
Cooking time: Under 50 minutes
Ingredients:
15ml/1tbsp light olive oil
1 medium onion, peeled and finely chopped
1 large carrot, peeled and grated
1 large courgette, grated
100g/4oz butternut squash, peeled and roughly chopped
75g/3oz button mushrooms, sliced
2 x 400g cans chopped tomatoes with herbs
30ml/2tbsp tomato purée
15-30ml/1-2tbsp light brown sugar
5ml/1tsp ground cinnamon
1 bay leaf
30ml/2tbsp freshly chopped basil
Salt and freshly milled black pepper, optional
Method:
Heat the oil in a large non-stick pan and cook the onion for 3-4 minutes until soft.
Add the carrot, courgette, squash and mushrooms. Cook for a further 3-4 minutes, stirring occasionally.
Add the tomatoes, tomato purée, sugar, cinnamon, bay leaf and basil. Bring to the boil, reduce the heat, cover and simmer for 35-40 minutes. Remove the bay leaf and season if required.
Transfer to a blender and blitz together until fairly smooth and use as a tomato sauce base.
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