Ingredients

• 700g/1½lb stewing steak
• cut into large chunks
• 225g/½lb beef kidneys
• cut into large chunks
• seasoned flour
• for dusting
• vegetable oil
• for frying
• 175ml/6¼fl oz red wine or Madeira wine
• 1 onion
• chopped
• 100g/3½oz button mushrooms
• halved
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 500ml/18fl oz beef stock
• salt and freshly ground black pepper
• 225g/8oz plain flour
• plus extra for dusting
• 2 tsp baking powder
• 115g/4¼oz suet
• 25g/1oz fresh breadcrumbs
• ½ tsp salt
• 300ml/10½fl oz water
• butter
• for greasing
• 2 tbsp vegetable oil
• 1 large onion
• sliced
• 200ml/7fl oz red wine
• 100ml/3½fl oz beef stock
• 1 tsp French mustard
• salt and freshly ground black pepper
• 700g/1½lb stewing steak
• cut into large chunks
• 225g/½lb beef kidneys
• cut into large chunks
• seasoned flour
• for dusting
• vegetable oil
• for frying
• 175ml/6¼fl oz red wine or Madeira wine
• 1 onion
• chopped
• 100g/3½oz button mushrooms
• halved
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 500ml/18fl oz beef stock
• salt and freshly ground black pepper
• 225g/8oz plain flour
• plus extra for dusting
• 2 tsp baking powder
• 115g/4¼oz suet
• 25g/1oz fresh breadcrumbs
• ½ tsp salt
• 300ml/10½fl oz water
• butter
• for greasing
• 2 tbsp vegetable oil
• 1 large onion
• sliced
• 200ml/7fl oz red wine
• 100ml/3½fl oz beef stock
• 1 tsp French mustard
• salt and freshly ground black pepper

Directions

• Dust the steak and kidney pieces with the seasoned flour
• then shake off any excess. Heat a dash of vegetable oil in a large
• heavy frying pan and fry the meat and kidneys in small batches for 3-4 minutes
• or until browned all over
• adding more oil if necessary with each batch. Transfer the cooked pieces to a clean pan.
• Deglaze the pan the meat and kidneys were cooked in with the red wine
• scraping off all the residue from the pan with a wooden spoon
• then pour over the beef and kidneys.
• Wipe the pan with kitchen paper
• then add a dash of oil and fry the chopped onion for 2-3 minutes
• or until softened but not coloured. Add the onion to the pan with the meat.
• Add the mushrooms to the frying pan and fry for 1-2 minutes
• then pile into the saucepan along with the bay leaf
• Worcestershire sauce and enough stock to barely cover the meat. Season with salt and freshly ground black pepper
• then stir and bring to a simmer.
• Cut a piece of greaseproof paper into a circle the same size as the pan. Dampen the paper
• then cover the stew with the dampened greaseproof paper
• put on the lid and simmer for one hour and 30 minutes
• or until the meat is just tender. Remove from the heat and leave to cool.
• For the crust
• mix the flour
• baking powder
• suet
• breadcrumbs and salt together in a bowl and gradually mix in enough water to form a soft dough. (You may not need all of the water.)
• Roll out three quarters of the dough to a circle 5mm/¼in thick and slightly larger than a 1.2 litre/2 pint pudding basin. Butter the basin and press in the dough
• making sure there is some overhang from the edges.
• Spoon the steak and kidney into the pudding basin
• then pour in enough gravy to come just below the top of the meat.
• Roll out the remaining dough into a circle 5mm/¼in thick
• moisten the edges and place over the top of the basin. Pinch the edges firmly together and trim off any excess.
• Cut out a circle of greaseproof paper or foil about 5cm/2in larger than the top of the pudding
• grease one side and lay it greased side down over the pastry. Tie the paper to the pudding with string
• making a handle over the top to help remove it from the pan later. Do not pull the cover tight over the top - leave a little to balloon up as the pudding expands while cooking.
• Steam in a covered steamer or saucepan half full of simmering water for one hour and 30 minutes
• or until the pastry is cooked through.
• For the onion gravy
• heat the oil in a frying pan and add the onion. Lightly fry for 15 minutes
• or until the onion is golden-brown but not burnt. Pour in the wine and stock
• reduce the heat and allow to simmer for 10-15 minutes
• or until the liquid has reduced by half. Stir in the mustard and season
• to taste
• with salt and freshly ground black pepper.
• Serve the pudding in wedges with the onion gravy spooned on the side.