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
ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED
This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.
Provided by Honni
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 930, Fat 40.3, SaturatedFat 10.5, Cholesterol 299, Sodium 1094.5, Carbohydrate 41.8, Fiber 2.8, Sugar 4.2, Protein 84.9
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
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.
ENGLISH YORKSHIRE PUDDING
Make and share this English Yorkshire Pudding recipe from Food.com.
Provided by Olha7397
Categories Breads
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl place the eggs, milk and water and whisk thoroughly. Add the salt and flour and beat lightly to work out any lumps. Pass through a strainer and place to one side. In a Yorkshire pudding pan, place a little lard, beef drippings or vegetable oil. Place tray into a hot oven at 350F degrees until the tray begins to smoke. Remove, fill with batter, place back into the oven and cook for 10 to 12 minutes. When cooked, remove and keep warm.
- Chef Michael Bonacini.
Nutrition Facts : Calories 379.1, Fat 10.1, SaturatedFat 4.4, Cholesterol 228.6, Sodium 567.4, Carbohydrate 53.8, Fiber 1.7, Sugar 0.6, Protein 16.8
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
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