Old English Steak And Mushroom Pudding

• 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

1. 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.
2. 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.
3. 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.
4. Place a circle of wax paper on top of pastry, then cover the whole bowl with foil.
5. 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.
6. When ready to serve, unmold onto a plate and serve with steamed baby carrots and boiled red potatoes.

chuck steak, mushrooms, onion, allpurpose, celery salt, fresh ground black pepper, worcestershire sauce, beef broth, pastry crust, flour, salt, cold butter, cold water

Taken from www.food.com/recipe/old-english-steak-and-mushroom-pudding-92712 (may not work)