Join me today to make this easy and delicious Steak And Mushroom Pudding recipe in the Slow Cooker using ingredients like 700g of rump steak, 100g of mushrooms, 150ml of hot beef stock, and 2 large onions. Steak And Mushroom Pudding is a delicious British dish that can be served with creamy mashed potatoes, steamed green beans, and honey-glazed carrots.

To make Steak And Mushroom Pudding in your slow cooker, melt butter with oil, soften onions, then add mushrooms. Layer steak in the cooker, top with the mix, and add beef stock, Worcestershire sauce, and mustard. Cook on high for 5-6 hours until tender.

So let’s get that slow cooker bubbling with our steak and mushrooms, turning them into a feast that’s as easy as pie (but it’s pudding)!

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Why is it called a pudding when it resembles a pie?

The term “pudding” in British cuisine traditionally refers to both sweet and savory dishes that are steamed or boiled inside a mold or cloth, including those with a pastry casing like this Steak and Mushroom Pudding. This dish is called a pudding because of its cooking method and the dough encasing the filling, distinguishing it from a pie, which is typically baked.

Can I substitute rump steak with another meat in this recipe?

Yes, you can substitute rump steak with an equal amount of beef brisket or chuck steak, which are both excellent for slow cooking. For instance, 700g of chuck steak can be used as a direct replacement, ensuring the meat becomes tender and flavorful over the long cooking period.

Slow Cooker Steak And Mushroom Pudding 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. Get your slow cooker ready: Start by preheating it to ensure it’s warm enough for cooking.
2. Prepare your pan: Melt 25g of butter and add 1 tablespoon of oil in a frying pan over medium heat.
3. Soften the onions: Add 2 large, roughly chopped onions to the pan and cook for about 10 minutes until they’re soft.
4. Caramelize with sugar: Sprinkle 2 teaspoons of caster sugar over the onions and let them cook for another 5 minutes to get a slight caramelization.
5. Add mushrooms: Introduce 100g of sliced mushrooms to the pan and cook them for 5 minutes until they’re tender.
6. Mix in flour: Stir in 1 tablespoon of self-raising flour with the onion and mushroom mixture.
7. Combine liquids: In a separate container, mix together 150ml of hot beef stock, 1 teaspoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce. Season with salt and pepper to taste.
8. Make the pastry dough: In a large bowl, combine 300g of self-raising flour, ½ teaspoon of salt, and 150g of shredded suet. Gradually add 200ml of water and stir until a dough forms. Ensure the dough is firm but not sticky.
9. Roll out the pastry: Knead the dough briefly on a floured surface, then roll it out to form a large circle. Cut a quarter out of this circle for the lid of the pudding.
10. Line the basin: Grease a 1.5-litre basin with butter. Use the larger piece of pastry to line the basin, overlapping the cut edges to ensure complete coverage. Press the edges to seal.
11. Layer the filling: Place the cooked onion and mushroom mixture into the pastry-lined basin. Add 700g of thinly sliced rump steak over the mixture.
12. Pour the liquid mixture: Gently pour the beef stock mixture over the steak, adding a small amount of water if necessary to ensure the filling is moist.
13. Seal with pastry lid: Cover the filling with the pastry lid, pressing the edges to seal it securely.
14. Prepare for cooking: Cover the pudding with buttered foil, pleating it to allow space for expansion. Make sure the edges are sealed tightly.
15. Cook: Place the basin in the slow cooker and cook on high for 5-6 hours, until the pastry is cooked through and the filling is tender.
16. Serve: Carefully remove the basin from the slow cooker. Remove the string and foil, then invert the pudding onto a serving plate.

Recipe Tips

1. Pastry Perfection: Use ice-cold water for the dough to keep it flaky. It’s like giving your pastry a chill pill, ensuring it stays cool and doesn’t get too worked up.
2. Flavor Lockdown: Brown the steak bits first. It’s like a quick suntan for the meat, locking in those juicy flavors and making sure every bite is a mini flavor explosion.
3. Umami Boost: Sneak in a tablespoon of tomato paste with the beef and mushrooms. It’s like a secret flavor weapon that makes everything taste better, no capes required.
4. Rest and Digest: Let the pudding chill out for 10 minutes after cooking. It’s like giving it a short nap, ensuring it wakes up thick, delicious, and ready to impress on the plate.

Recipe Variations

1. Veggie Overload: Ditch the steak for lentils and a bunch of root veggies like carrots and parsnips. It’s like the original went on a veggie vacation, coming back healthier and just as yummy.
2. Chicken and Leek Makeover: Swap beef for chicken thighs and throw in some leeks with those mushrooms. It’s a lighter take that says, “Poultry’s in the house,” keeping things cozy and delicious.
3. Beer-Infused Beef Bonanza: Pour some Guinness into that beef stock and watch the magic happen. It’s like giving your pudding a beer bath for a richer, maltier taste. Cheers to that!
4. Spice It Up: Add some chili peppers or flakes to the mix. It’s the culinary equivalent of a party in your mouth, where the beef and mushrooms are dancing in a spicy fiesta.

What To Serve With Steak And Mushroom Pudding

This delicious British Steak And Mushroom Pudding can be served with a variety such as creamy mashed potatoes, steamed green beans, honey-glazed carrots, a crisp garden salad, and buttery peas for a well-rounded meal. These sides complement the rich flavors of the pudding, enhancing the overall dining experience with their varied textures and tastes.

How To Store Steak And Mushroom Pudding

In The Fridge:

Steak And Mushroom Pudding can be kept in the fridge for up to 3 days when stored properly in an airtight container. Ensure it’s cooled to room temperature before refrigerating to maintain its best quality.

In The Freezer:

For longer storage, try wrapping the pudding tightly in plastic wrap and then in foil to protect it from freezer burn, and store it in the freezer. This method can keep your pudding fresh for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating.

How To Reheat Steak And Mushroom Pudding

Reheat your Steak And Mushroom Pudding by placing it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until it’s heated through. Alternatively, you can microwave slices of the pudding on a microwave-safe plate, covered with a microwave-safe lid or wrap, for 2-3 minutes on high, checking periodically to ensure it heats evenly.

Check out More Slow Cooker Recipes:

• Slow Cooker Broccoli And Stilton Soup
• Slow Cooker Creamy Chicken and Chorizo Pasta
• Slow Cooker Easy Fruit Cake