ROAST BEEF AND YORKSHIRE PUDDING
This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).
Provided by Jan Laskey
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g
GROUND BEEF YORKSHIRE
This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole.
Provided by JillSev
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.6 g, Cholesterol 152.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 9.4 g, Sodium 887.3 mg, Sugar 4 g
GRANDMA'S YORKSHIRE PUDDING
These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.
Provided by IBELLIBIE
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
- In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
- Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 42.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 487.5 mg, Sugar 2.1 g
YORKIE BEEF PUDDING
I've had this recipe for years. The original version was in Women's Day magazine, but I've changed it to make it more versitile. I fix it most often to use up leftover beef stew or roast, but I've fixed it from scratch many times as well. Both are excellent. If you use the fluted quiche pan, the Yorkshire Pudding will puff up in an interesting pattern.
Provided by Mary Leverington
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 564.3, Fat 33.5, SaturatedFat 16.2, Cholesterol 209.2, Sodium 542.7, Carbohydrate 33.4, Fiber 1.3, Sugar 1, Protein 30.4
PEPPERED BEEFY YORKSHIRE PUDDINGS
Beef and cracked pepper are old friends - reunite them once again by peppering up these foolproof Yorkshire puddings, perfect for a Sunday roast
Provided by Tom Kerridge
Categories Side dish
Time 35m
Number Of Ingredients 6
Steps:
- To make the batter, tip the flour into a bowl with the pepper and crumbled stock cube. Beat in the eggs until smooth. Gradually add the milk, beating constantly until the mixture is lump-free. Season with a little salt. Pour the batter into a jug. The batter is now ready to use or it can sit for up to 12 hrs in the fridge.
- Heat oven to 220C/fan 200C/gas 7. Drizzle a little sunflower oil evenly into a 12-hole non-stick muffin tin and put in the oven to heat through. Remove the hot tin from the oven. Carefully and evenly pour the batter into the holes. Put the tin back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately or cool to reheat later. Will freeze for up to one month.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
EMMA'S HUMONGOUS YORKSHIRE PUDDINGS
Being a Yorkshire lass, I take great pride in making these puddings the bigger the better! The only drawback is not having a big enough plate for them!
Provided by EmmaBovill
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place a muffin tin in the preheated oven.
- Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
- Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
- Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
- Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 19.7 g, Cholesterol 129.3 mg, Fat 8.1 g, Fiber 0.6 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 89 mg, Sugar 0.3 g
QUICK AND EASY YORKSHIRE PUDDING
A great, quick and easy recipe for Yorkshire pudding. Everybody loves 'em!
Provided by BLU_17
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
- Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
- Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 9 g, Cholesterol 53.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 39.7 mg, Sugar 1.1 g
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING
Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!
Provided by French Tart
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
- Preheat the oven to 220C/425F/Gas 7.
- Put the joint of beef into a shallow baking tray or tin.
- Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
- When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
- Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
- Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
- To make the Yorkshire Pudding Mixture (Batter):.
- Sift the flour into a large bowl.
- and add the beaten eggs into the centre of the heap of flour.
- Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
- Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
- Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8
MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS
This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 24 Yorkshire pudding bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
- Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
- Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
- Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
- Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
YORKSHIRE PUDDINGS
We used to buy the mixes until my daughter came across this recipe. Now its a MUST MAKE whenever we cook roast beef! Well oiled tins prevent the puddings from sticking so avoid washing them if possible - just scrape off with a dry brush. I have old muffin tins that I use for Yorkshires only. For another variation & more "secrets of success", take a look at my other recipe #84796 - Yorkshire Puddings With Herbs!
Provided by CountryLady
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put flour in a medium sized bowl & make a well in the center.
- Add eggs and mix with a wire whisk.
- Pour milk in VERY slowly and keep that whisk going so you get a smooth batter.
- If you get lumps, pour through a sieve.
- Season with salt & pepper.
- Leave batter at room temperature for at least 30 minutes.
- While you are waiting, preheat the oven to 425 degrees F.
- Put about 1 tbsp of lard into muffin tins.
- You can use oil but lard is better.
- Place muffin tins into the top part of the oven until the lard starts smoking.
- Watch them & don't be tempted to remove then too soon.
- Divide the batter among 8 cups of the muffin tins and put back into the oven for 15-30 minutes (all depends on your oven).
- Just keep an eye on them & note the cooking time so you'll know the next time that you make these.
Nutrition Facts : Calories 66.4, Fat 2.4, SaturatedFat 1.1, Cholesterol 57.1, Sodium 52, Carbohydrate 7.5, Fiber 0.2, Sugar 0.1, Protein 3.4
JAMES BEARD'S YORKSHIRE PUDDING
Taken from The James Beard Cook Book, 1961 copy. I prepare this recipe every time I do a prime rib roast, always with excellent results.
Provided by Lennie
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy.
- Gradually beat in the scant cup of flour and the milk.
- Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making.
- Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan.
- Immediately pour in batter and bake for 10 minutes.
- Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned.
- Cut into squares to serve.
- James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".
YORKSHIRE BEEF PUDDING
Make and share this Yorkshire Beef Pudding recipe from Food.com.
Provided by Hoosier Margie
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
INDIVIDUAL YORKSHIRE PUDDINGS WITH RARE ROAST BEEF
Categories Blender Beef Egg Appetizer Bake Freeze/Chill Cocktail Party Horseradish Sour Cream Parsley Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make batter:
- In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
- Preheat oven to 425°F.
- Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes.
- In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
- Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.
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