Steak & Kidney Pudding
This chef-curated Steak & Kidney Pudding offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 40g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 491 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Steak & Kidney Pudding offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak & Kidney Pudding to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak & Kidney Pudding, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Amount Measure Ingredient -- Preparation Method
- 1 Kidney -- beef
- 4 tablespoons Shortening
- 2 Onion -- chopped
- 2 pounds Round steak -- cubed
- 1 1/2 tablespoons Worcester sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Butter -- softened
- 2 tablespoons Flour
- 2 tablespoons Parsley -- minced
- 1 teaspoon Rosemary
- 1 teaspoon Organo
- -----PASTRY-----
- 1 cup Flour -- + 2 t
- 1/4 teaspoon Salt
- 1/3 cup Shortening
- 2 tablespoons ;Water -- cold
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Calories per serving: 654 Fat grams per serving: 36 ApproxStep 2: Technique & Execution
Cook Time: 2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1" cubesStep 3: Technique & Execution
Cube the steak into 1" cubesStep 4: Technique & Execution
Melt the shortening in a heavy potStep 5: Technique & Execution
Add the onions and cook, stirring often, until well brownedStep 6: Technique & Execution
Add the steak and kidneysChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 491 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 40g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 20g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Steak & Kidney Pudding
This chef-curated Steak & Kidney Pudding offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Calories per serving: 654 Fat grams per serving: 36 Approx
Technique & Execution: Cook Time: 2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes
Technique & Execution: Cube the steak into 1" cubes
Technique & Execution: Melt the shortening in a heavy pot
Technique & Execution: Add the onions and cook, stirring often, until well browned
Technique & Execution: Add the steak and kidneys
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Storage & Freezing Tips
- Refrigerator: Store in a sealed container for up to 4 days.
- Reheating: Transfer to a saucepan, add 2-3 tablespoons of liquid (water or milk), and heat on low while stirring.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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