Monday, May 17, 2010

Roast Beef & Yorkshire Pudding

Sunday roast consisting of roast beef, roast p...Image via Wikipedia

Ingredients:

• 4.5 lbs Topside roast (with the fat still attached if possible)

• Salt and freshly ground pepper to taste

• 1/2 teaspoon salt

• 2 cups all-purpose flour

• 4 eggs, beaten

• 2 cups milk

1. Preheat oven to 190 degrees C

2. Wash roast and sprinkle with salt and pepper

3. Bake on a wire rack inside of a large roasting pan in the preheated oven for 2
hours or to desired doneness

4. Remove roast from pan and save dripping

5. In a small mixing bowl, beat the two eggs until frothy

6. In another small bowl, mix the salt and flour

7. Stir the beaten eggs into the flour stirring constantly, gradually pour in the milk

8. Preheat oven to 200 degrees C

9. Pour the saved drippings into a medium muffin tin and place in the preheated
oven for 3 minutes

10. Remove from heat and pour the mixture into the hot drippings

11. Return muffin tin to the oven and bake for 15 minutes, or until fluffy and golden
brown



12. Remove from heat and pour the mixture into the hot drippings

13. Return muffin tin to the oven and bake for 15 minutes, or until fluffy and golden
brown

14. Make the gravy with the juices from the meat

15. Serve with vegetables of your choice and horseradish sauce




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