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Yield: 4 Servings MMM

Ingredients:

* 2 c Round Steak diced
* 1 c Beef kidney


Instructions:

1. Saute kidney after trimming off membrane and fat in frying pan lubricrated with a little oil and butter. When cooked allow to sit to cool out of the pan. Reserve the pan and juices. Dice the round steak [other steak cuts may be used including stew beef]. Steak should be diced to desired cube size. Dice the kidney slightly finer than the beef [smaller bits and pieces are preferrable]. Add the beef and the filling spices to the skillet. Cook thoroughly. 2. Discard oils that have been extracted during the cooking process. Allow meat to become cold. Using warm or hot meat will adversely effect the pastry shell. 3. Thoroughly mix all-purpose flour with suet. Do not use a substitute for the suet - the results will not be acceptable. If the suet is an extremely fine grind (powdery) use slightly less. The consistency should be similar to that used in making Mince-meat. A food processor may be utilized in making the dough. 4. Add cold water to the mixture a little at a time. Continue to blend together. A pea-sized consistency will be achieved then dough will form into a ball. Allow to stand for 5-10 mins. 5. On a floured surface roll out the pastry ball to obtain a sheet approx 1/4" thick. Make (or find) a circular template that will gauge the proper amount of pastry to fit into your pudding form.
 
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