Slow Cooker Beef Recipes - Steak & Mushroom Pudding

Say goodbye to saucepans boiling dry and kitchen windows running with condensation. Steam your puddings in an easy and comfortable way using the slow cooker. Simply place the pudding in slow cooker, switch on and you can do your other chores.

Ingredients:

• 25g (1oz) butter (prepare extra for greasing)
• 1 tablespoon oil
• 2 roughly chopped onions (preferably large)
• 2 teaspoons caster sugar
• 100 g (4oz) cup sliced mushrooms
• 1 tablespoon self raising flour
• 150ml (5fl oz) hot beef stock
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 700g (2lb) rump steak, trimmed of fat and thinly sliced
• Salt and pepper

Pastry

• 300g (10oz) self-raising flour
• ½ teaspoon salt
• 150g (5oz) shredded suet
• 200ml (7fl oz) water

Steps:

1. Preheat your cooker. Heat butter and oil in frying pan then add onions. Cook for 10 minutes until soft. Sprinkle sugar over onions and cook for 5 minutes. Add mushrooms, let cook for 5 minutes. Add and stir in flour.
2. Mix stock, mustard, Worcestershire sauce, salt, and pepper in a jug.
3. Place flour, salt, and suet in a bowl and mix to make the pastry. Add water to make dough. Make sure it’s not sticky. Knead dough then roll on floured surface. Cut quarter piece out of circle for lid.
4. Butter 1.5 litre basin for pudding that will fit nicely in your cooker. Put cut edges together. Overlap them to ensure the basin in lined with the pastry. Press and seal together.
5. Fill pastry with layers of fried onions, mushrooms, and fried slices. Pour stock mixture over meat filling with small amount of water. Cover with pastry lid.
6. Butter foil and cover pudding. Pleat foil and make sure there is no room for the pastry to rise.
7. Add lid and cook 5-6 hours on high. Remove basin from pot and remove string.
8. Makes 4 servings

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