| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Jude2 | 4 | Servings | |
INGREDIENTS
| 2 1/2 | kg | Tenderbeef roast beef |
| strung or netted | ||
| Ground black pepper | ||
| 2 | Cloves garlic, crushed | |
| 1 | T | Dripping |
| 1 | T | Flour |
| 1 | T | Flour |
| 2 | T | Red wine |
| 1 1/4 | c | Beef stock, or the water |
| from | ||
| cooked veges | ||
| Ground black pepper | ||
| 2 | c | Flour |
| 1 | t | Salt |
| 4 | Eggs | |
| 1 1/2 | c | Milk |
| 1 | T | Cold water |
| 1 | Piec dripping |
INSTRUCTIONS
Rub the outside of the beef with garlic and pepper. Sprinkle with flour and place on the pre-heated roasting tray with melted dripping. Place in a pre-heated over at 180 C for 25 minutes per 500 g of meat for medium-rare beef. Cover loosely with foil. Leave to stand for 15 minutes before carving. Place roasting dish over a low heat, add the flour, stir well until you have a light brown mix. Gradually add the wine and stock until the gravy thickens. Check the seasoning. Serve over the roast beef and Yorkshire pudding. To make the Yorkshire Puddings: Place the pieces of dripping into Yorkshire pudding dishes or deep muffin tins. Place these in a pre-heated oven at 220 C until they start to smoke. Place all other ingredients into a food blender and blend until smooth. Pour the batter into the tins, fill three-quarters full. Return to the oven immediately and bake for 20-30 minutes until risen and golden brown. Serve your roast beef with a selection of steamed, simmered and roasted vegetables. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 390
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 195.6mg
Sodium: 1000.3mg
Potassium: 332.1mg
Carbohydrates: 59.1g
Fiber: 2.2g
Sugar: 5g
Protein: 17.3g