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Traditional Roast Beef With Yorkshire Pudding

January 30, 2023

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) ---------------------------------------------- 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