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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.

Submitted by Tess M Mar 31, 2010 15 min 30 min 45 min
Recipe Rascal