Steak And Kidney Pudding – a delicious recipe with lamb kidneys, boneless round steak, flour, salt, pepper, onion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place kidneys with water to cover in a medium bowl; let stand 1 hour. Drain. Remove center cord and excess fat from kidneys; discard. Cut kidneys into small pieces, and set aside.
2
Roll two-thirds of pastry to 1/8- inch thickness, and fit into a 1- quart casserole.
3
Combine kidneys, steak, flour, salt, and pepper; toss lightly to coat well. Add onion; mix well.
4
Spoon steak mixture into pastry-lined casserole; sprinkle with water. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges.
5
Place casserole in a shallow baking pan of hot water. Cover pan with greased aluminum foil. Steam pudding at 350u00b0 for 3 1/2 hours, replacing water in baking pan as needed.
6
Note: For a brown crust, remove aluminum foil and pan of water. Place casserole on rack 3 to 4 inches from heating element. Broil 3 minutes or until pastry is golden brown.
578
kcal
Calories
37
g
Fat
7
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 pound lamb kidneys, 1 1/2 pounds boneless round steak, cut into 1/2-inch cubes, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and more.
Yes, Steak And Kidney Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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