This hearty Slow Cooker Steak and Mushroom Pudding is prepared using rump steak, onions, mushrooms, self-raising flour, and suet. This comforting pudding recipe is perfect for a filling dinner, taking about 6 hours to prepare in the slow cooker and serving up to four people.

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Recipe Ingredients

For the Filling:

• 25g of butter, plus extra for greasing
• 1 tablespoon of oil
• 2 large onions, roughly chopped
• 2 teaspoons of caster sugar
• 100g of mushrooms, sliced
• 1 tablespoon of self-raising flour
• 150ml of hot beef stock
• 1 teaspoon of Dijon mustard
• 1 tablespoon of Worcestershire sauce
• 700g of rump steak, fat trimmed and thinly sliced
• Salt and pepper to taste

For the Pastry:

• 300g of self-raising flour
• ½ teaspoon of salt
• 150g of shredded suet
• 200ml of water

How To Make Slow Cooker Steak And Mushroom Pudding

1. Preheat Your Slow Cooker: Set your slow cooker to high heat, letting it preheat for even cooking.
2. Sauté the Onions: Melt 25g of butter with 1 tbsp of oil in a frying pan over medium heat. Add the roughly chopped onions and cook for about 10 minutes, stirring occasionally, until they’re soft and golden.
3. Caramelize the Onions: Sprinkle 2 tsp of caster sugar over the softened onions, stirring as they cook for another 5 minutes. Let them caramelize slightly for a rich flavor.
4. Add Mushrooms to the Pan: Add the sliced mushrooms to the pan and cook for 5 minutes, until they’re tender and fully incorporated with the onions.
5. Stir in the Flour: Sprinkle 1 tbsp of self-raising flour over the onion and mushroom mixture, stirring well to coat everything evenly.
6. Prepare the Stock Mixture: Mix 150ml of hot beef stock in a separate container with 1 tsp of Dijon mustard and 1 tbsp of Worcestershire sauce. Season to taste with salt and pepper, then set aside.
7. Make the Pastry Dough: In a large bowl, combine 300g of self-raising flour, ½ tsp of salt, and 150g of shredded suet. Gradually add 200ml of water, stirring until a firm dough forms that’s not sticky.
8. Line the Pudding Basin: On a floured surface, briefly knead the dough, then roll it into a large circle. Cut a quarter from the circle to save as a lid. Grease a 1.5-liter basin with butter and line it with the larger piece of dough, pressing the edges to seal.
9. Assemble and Cook: Layer the onion and mushroom mixture into the pastry-lined basin. Top with the sliced rump steak, then pour the stock mixture over. Cover with the reserved pastry lid, pressing to seal. Cover with buttered foil, pleated for expansion, and place in the slow cooker. Cook on high for 5-6 hours, until the pastry is cooked and the filling tender.

Recipe Tips

1. Add a splash of red wine: For a deeper flavor, add 1-2 tbsp of red wine to the stock mixture, blending it with the mustard and Worcestershire sauce before pouring over the filling.
2. Use chuck steak for extra tenderness: If you prefer melt-in-your-mouth beef, use chuck steak instead of rump; its higher fat content adds flavor and keeps it tender during long cooking.
3. Opt for chestnut mushrooms: For a richer mushroom flavor, swap button mushrooms with chestnut mushrooms. They hold their texture better and add an earthy taste to the filling.
4. Line the basin with parchment for easy removal: Place a round piece of parchment paper at the bottom of your basin before adding pastry. This will prevent sticking and make removal easier.
5. Add thyme or rosemary for an herbaceous twist: If you love herby flavors, toss a sprig of fresh thyme or rosemary into the filling for an aromatic depth that complements the steak and mushrooms.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Bacon And Onion Pudding
• Slow Cooker Steak And Kidney Pudding
• Slow Cooker Suet Pudding