Balkan-Style Beef and Kidney Pudding

Ingredients

In this Balkan adaptation of the British classic, we incorporate Balkan flavors and ingredients to create a unique culinary experience. The original recipe is transformed by using Balkan spices such as paprika and thyme, which infuse the dish with a distinct flavor profile. Additionally, the pastry is made with yogurt, a common ingredient in Balkan cuisine, which adds a tangy and moist texture to the pudding. We alse have the original recipe for Steak and Kidney Pudding, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 250g (8.8 oz) kidney, diced 250g (8.8 oz) kidney, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon thyme 1 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste
• 300g (10.6 oz) all-purpose flour 300g (10.6 oz) all-purpose flour
• 150g (5.3 oz) butter, cold and cubed 150g (5.3 oz) butter, cold and cubed
• 150g (5.3 oz) plain yogurt 150g (5.3 oz) plain yogurt
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef and kidney to the pan, and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, thyme, salt, and pepper over the meat, and stir well to coat.
4. 4.
   Pour enough water into the pan to cover the meat, and bring to a simmer. Reduce the heat to low, cover the pan, and let it cook for 2 hours, or until the meat is tender.
5. 5.
   In the meantime, prepare the pastry. In a large bowl, combine the flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
6. 6.
   Add the yogurt to the flour mixture, and mix until a soft dough forms. Knead the dough lightly until smooth.
7. 7.
   Roll out two-thirds of the pastry on a floured surface to fit the base and sides of a greased pudding basin.
8. 8.
   Transfer the cooked meat and kidney mixture into the pastry-lined basin, and press it down gently.
9. 9.
   Roll out the remaining pastry to make a lid for the pudding. Place it on top of the filling, and press the edges to seal.
10. 10.
    Brush the beaten egg over the pastry lid for a golden finish.
11. 11.
    Cover the basin with a double layer of greased parchment paper and secure it with a string.
12. 12.
    Place the basin in a large pot, and pour boiling water into the pot until it reaches halfway up the sides of the basin.
13. 13.
    Cover the pot with a lid and steam the pudding over low heat for 2 hours, ensuring the water doesn't boil dry.
14. 14.
    Once cooked, remove the pudding from the pot and let it rest for a few minutes before carefully turning it out onto a serving plate.
15. 15.
    Slice and serve the Balkan-Style Beef and Kidney Pudding while still warm, accompanied by your favorite Balkan side dishes.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or ribeye, for the best results. Trim any excess fat before cubing.
• Kidney — Soak the kidney in cold water for 30 minutes before using to remove any strong flavors. Trim away any tough membranes or connective tissue.
• Paprika — Opt for Hungarian or Balkan paprika for an authentic flavor. Adjust the amount according to your spice preference.
• Yogurt — Use plain, unsweetened yogurt for the pastry. Greek yogurt or Balkan-style yogurt works well.

Tips & Tricks

• For a richer flavor, marinate the beef and kidney in Balkan red wine overnight before cooking.
• Add a splash of Balkan brandy (rakija) to the meat mixture for an extra kick of flavor.
• Serve the pudding with a dollop of sour cream or yogurt on top for added creaminess.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Leftover pudding can be refrigerated and reheated the next day for a delicious meal.

Serving advice

Serve the Balkan-Style Beef and Kidney Pudding as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of red wine or a traditional Balkan beverage.

Presentation advice

To present the pudding beautifully, carefully unmold it onto a serving plate, allowing the golden pastry to shine. Garnish with a sprig of fresh thyme or a sprinkle of paprika for an elegant touch.