Ground Beef Yorkshire Recipes

YORKSHIRE BEEF PUDDING

Steps:

• Brown meat with onion.
• Drain grease, except 1 tablespoon.
• Add 2 tablespoon flour, stir in well.
• Add liquid.
• Cook until thick.
• Add vegetables, salt and pepper.
• (Sometimes I stop here and serve.) Melt butter in 2 quart casserole.
• Beat eggs in medium bowl.
• Add milk, blend well.
• Add flour and salt, beat until batter is smooth.
• Pour into dish.
• Spoon meat mixture into center of batter to within 1 inch of edge.
• Bake in 425 degree oven for 30 minutes or until puffed and browned.

YORKIE BEEF PUDDING

Steps:

• Preheat the oven to 425 degrees F.
• Place eggs, milk, salt, and flour in a blender and blend until smooth.
• Let rest.
• Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
• Add ground beef and brown well.
• Sprinkle the flour over the beef and onions and blend in.
• Add water and stir.
• Bring to a boil and cook until thickened.
• Add garlic powder and Worchestershire.
• If the beef was not browned well you may need a beef bouillon cube at this point.
• Add salt and pepper to taste.
• Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
• Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
• When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
• Give the Yorkshire Pudding another twist on the blender and add to the pan.
• Spread the beef and gravy mixture evenly on top within one inch of the edge.
• Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
• Serve with additional heated gravy if you wish.

BEEF YORKSHIRE PIE

Steps:

• You will need 2 skillets for this dish; one should be a 10" skillet that is oven safe.
• Preheat the oven to 400.
• In one skillet, cook the beef, onions, salt, pepper, coriander, cumin and garlic until the beef is browned; drain.
• Put the 10" oven safe skillet into the oven until the pan is hot.
• Meanwhile, in a bowl, mix the flour with the salt.
• Set aside.
• In another bowl, mix the eggs and milk, and add to the flour mixture, beating until smooth.
• Pour half the batter into the hot skillet.
• Top with the meat mixture, then the rest of the batter.
• Return to the oven and bake for 40 minutes.

YORKSHIRE BEEF PIE

Steps:

• In a large skillet, cook beef and onion until beef is browned; drain.
• Add vegetables and 1/4 cup gravy.
• Stir water and Worcestershire sauce into remaining gravy; set aside.
• In a 10-inch pie plate, place butter and put into a 425°F oven.
• In a small bowl combine milk and eggs, add flour salt and pepper; beat until smooth.
• When butter is melted remove from the oven add the egg mixture into the hot dish.
• Spoon meat mixture evenly over bottom, keeping 1 inch from the edge.
• Return to oven and bake for 25-30 minutes or until browned and puffed.
• Heat gravy and pass with the pie.

ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
• Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
• In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED

Steps:

• Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
• Beat 2 eggs in bowl.
• Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
• For the Stew.
• Coat steak and kidneys with flour.
• Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
• Add mushrooms.
• Cok for several minutes longer.
• Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
• Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
• Preheat oven to 200°C.
• Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
• Serve with mashed potatoes and greens.

GROUND BEEF YORKSHIRE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
• Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.