Ingredients
• 450g braising steak, cut into 2.5cm dice
• 25g McDougalls Plain Flour, seasoned
• 20ml sunflower oil
• 225g ox kidneys, sliced
• 150g onions, sliced
• 50g Bisto Gravy Mix
• 400g McDougalls Suet Pastry Mix
Method
- Toss the beef in seasoned flour. Heat the oil and fry the beef and kidney over a high heat until evenly browned. Add the onions and cook until softened.
- Combine the Bisto Gravy Mix with 550ml boiling water and stir until dissolved and thickened. Add to the meat mix and bring to the boil. Place in an ovenproof dish and cover.
- Place the dish in the oven at 170C for approximately 2 hours until the meat is tender. Taste for seasoning and adjust if necessary. Allow the steak and kidney mix to cool.
- Place the McDougalls Suet Pastry Mix in a mixer bowl fitted with a beater and blend in 200ml water on a slow speed until a soft dough is formed.
- Grease a 225g pudding basin and roll out the pastry to line it. Roll out another small circle for the lid. Use a little plain flour for rolling if needed.
- Fill the lined basin with the steak mixture and cover with the pastry top.
- Cover the top with a circle of greaseproof paper and then foil. Place in a steamer or saucepan half filled with water and steam for 45-60 mins.
Allergens
Gluten
