Beef Steak Pudding
- 3 1/2 lbs rump steak
- 8 white potatoes, peeled, washed & cut in slices 1/2 inch thick
- Butter
- Crust
- Pepper
- Salt
- Nutmeg, grated
- Onion, very finely chopped
- 8 Tbsps mushroom catsup
- 8 Tbsps veal or beef broth
Beat the steak with a chopper. Cut it in pieces half the size of your hand.
Butter a large pudding mold and line it with crust made as for apple dumplings. Put in a layer of the meat and season with pepper, salt and a little grated nutmeg. Scatter the chopped onion over it. Put on this a layer of the sliced potato and on this another layer of meat seasoned as before. Repeat the layers until all are in.
in a bowl of adequate size,mix the mushroom catsup and veal or beef broth. Pour over the layers.
Roll out a cover and put it on closely, wetting the edge of the under crust and pressing the top on it to make it stick. Tie it up closely in a thick pudding cloth. Put in a large pot of boiling water. Boil for 2 1/2 hours. When done, take off the cloth and turn it upside down on a dish. Remove the mold.
Butter a large pudding mold and line it with crust made as for apple dumplings. Put in a layer of the meat and season with pepper, salt and a little grated nutmeg. Scatter the chopped onion over it. Put on this a layer of the sliced potato and on this another layer of meat seasoned as before. Repeat the layers until all are in.
in a bowl of adequate size,mix the mushroom catsup and veal or beef broth. Pour over the layers.
Roll out a cover and put it on closely, wetting the edge of the under crust and pressing the top on it to make it stick. Tie it up closely in a thick pudding cloth. Put in a large pot of boiling water. Boil for 2 1/2 hours. When done, take off the cloth and turn it upside down on a dish. Remove the mold.
Submitted by Mar 31, 2010
15 min
30 min
45 min