Meat & Poultry
120
Serves 4
Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding
basin
Filling:
450g (1 lb) braising steak, cubed
25g (1oz) seasoned flour
150g (5oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5ml (1tsp) thyme
275ml (1/2 pt) hot beef stock
275ml (1/2 pt) cream stout
Pudding:
175g (6oz) self-raising flour
pinch salt
75g (3oz) suet
cold water to mix
15 ml (1tbsp) cornflour
Coat the steak in seasoned flour and add to casserole with the mushrooms, onion and
stock. Cover, place on base of oven and cook on CONVECTION 160°C + WARM
MICROWAVE for 1hr 15 mins. Mix flour, salt and suet together. Mix to a firm dough with
cold water. Roll out 3/4 of the pastry to line basin. Remove meat with a slotted spoon and fill
basin. Mix cornflour with water and stir into the gravy. Place on base of oven and cook on
HIGH MICROWAVE for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat. Fill Steam Water Tank. Place on
base of oven and cook on STEAM MEDIUM for 10-12 mins. or until pastry looks dry.
Cooking method
Ingredients
Steak & Mushroom Pudding
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