Ingredients
- beef roast
- garlic cloves
- salt and pepper
- potatoes
- 1/2 stick melted butter
- salt and pepper
- head of cabbage
- Yorkshire Pudding:
- 2 eggs
- 3/4 c. plus 2 Tbsp. flour
- 1/2 c. milk
- 1/2 c. water
- 1/2 tsp. salt
Directions
Beef Roast: Use any cut of beef you prefer for a roast.
(I like a rump roast.) Roast to desired doneness at 325 degrees.
Season with garlic cloves inserted into meat, salt and pepper.
Put 1-inch of water into pan with roast. Cover with foil.
Yorkshire Pudding: Have all ingredients at room temper-
ature. Mix one hour before baking. In a blender mix the eggs,
flour, milk, water and salt. Blend at high speed. Set aside.
When ready to bake, put 1 teaspoon butter in each of 12 muffin
cups. Put in 400 degrees oven to melt the butter. Re-blend the mix
in the blender at high speed and pour batter into muffin cups.
Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake 15
minutes longer.
Roast Potatoes: Peel potatoes and cut into about golf
ball size pieces. Place on cookie sheet or shallow baking
sheet with 1/2 stick melted butter. Season with salt and
pepper. When roast is done, put potatoes into oven and roast
at 400 degrees for 45 minutes. Potatoes will need to be turned
occasionally. They will have a nice brown, crispy crust when
finished. About 1/2 hour before potatoes are done, put in the
Yorkshire Pudding. Potatoes and pudding should finish at the
same time. Chopped, steamed cabbage is a traditional vegetable
with this meal. Make gravy from the roast drippings. Arrange
plate with a serving of beef, roast potatoes, Yorkshire pudding
Print this recipe
Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
setters@internode.on.net
ENGLISH STYLE ROAST BEEF DINNER With Yorkshire Pudding