Try this Steak and Kidney Pudding recipe, or contribute your own.
Suggest a better descriptionCalories per serving: 654 Fat grams per serving: 36 Approx. Cook Time: 2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. --- Fannie Farmer Cookbook
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 138 | ||
Calories from Fat: 116 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 53.1mg | 2 % | |
Potassium 77.2mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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