Recipe by southern chef in louisiana
This is a very impressive dish. This type of savory pudding has been lost in today’s fast pace world. This takes 3 hours to cook, but it’s so worth waiting for. Try this on Christmas Eve dinners, for the in-laws, or to impress that special someone.
- 1 lb chuck steak, diced
- 2 1⁄2 cups assorted mushrooms (mix them up such as chanterelles, ceps, queen bolete, shaggy ink caps, horn of plenty, oyster, or fi)
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- celery salt
- fresh ground black pepper
- 3 dashes Worcestershire sauce
- 1⁄2 cup beef broth
For the pastry crust
- 2 cups self rising flour
- 1⁄2 teaspoon salt
- 6 tablespoons cold butter, grated
- 2⁄3 cup cold water
Directions See How It's Made
- To make the pastry, sift the flour and salt into a large bowl, and stir in butter. Add all the water and stir with a fork to form loose dough. Turn out onto a floured surface and press together without over working.
- Brush a 5-cup pudding mold with oil or butter. Roll out the dough with a dusting of flour to form a 10 inch circle. Cut out a quarter section and save for top, line the mold and set aside.
- Mix beef, mushrooms, onion, flour, and seasoning in a large bowl, transfer to the pastry-lined bowl. Add the Worcestershire sauce and beef broth. Bring overlapping pastry edges towards the center; moisten with water and cover the top with the leftover pastry.
- Place a circle of wax paper on top of pastry, then cover the whole bowl with foil.
- Boil 2 inches of water in a saucepan large enough to hold the bowl and cover with the lid. After water boils, lower the mold into the pan and cover. Steam for 2-1/2 hours, making sure the water doesn't boil out--add more if needed.
- When ready to serve, unmold onto a plate and serve with steamed baby carrots and boiled red potatoes.