Steak & Mushroom Pudding - Panasonic NN-CS596S Operating Instruction And Cook Book

Steak & Mushroom Pudding
Serves 4
Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding
basin
Ingredients
Filling:
450g (1 lb) braising steak, cubed
25g (1oz) seasoned flour
150g (5oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5ml (1tsp) thyme
275ml ( pt) hot beef stock
1/2
275ml ( pt) cream stout
1/2
Cooking method
Coat the steak in seasoned flour and add to casserole with the mushrooms, onion and
stock. Cover, place on base of oven and cook on CONVECTION 160°C + WARM
MICROWAVE for 1hr 15 mins. Mix flour, salt and suet together. Mix to a firm dough with
cold water. Roll out
basin. Mix cornflour with water and stir into the gravy. Place on base of oven and cook on
HIGH MICROWAVE for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat. Fill Steam Water Tank. Place on
base of oven and cook on STEAM MEDIUM for 10-12 mins. or until pastry looks dry.
Meat & Poultry
of the pastry to line basin. Remove meat with a slotted spoon and fill
3/4
120
Pudding:
175g (6oz) self-raising flour
pinch salt
75g (3oz) suet
cold water to mix
15 ml (1tbsp) cornflour