Roast Beef with Yorkshire Pudding
Source of Recipe
net
List of Ingredients
Ingredients:Serves 4 - 6
Roast Beef
2 - 3 lb piece of top rump of topside
Approx 5 lb potatoes
4 oz plain flour
pinch of salt
1- 2 eggs
½ pint of milk
cooking oil
Recipe
Instructions:
Roast Beef
Brown the meat on all sides using olive oil or butter.
Place joint in roasting tin on top of a bed of vegetables,
such as onions, parsnips, carrots, bay leaf and rosemary, salt and pepper.
Add a good glassful of either wine or water. Cover with lid or foil.
Cook on Gas 7 for 15 minutes then Gas 5 for the remaining time.
Allow 20 minutes a pound plus 15 minutes.
If using fresh herbs, increase the quantities.
You can vary the herbs according to your taste.
Roast Potatoes
Peel and quarter the potatoes, boil in water for 3 - 5 minutes.
Drain off liquid. In a large mixing bowl combine about 5 ml of cooking oil
with 2 - 3 teaspoons of dried mixed herbs, 2 cloves of garlic and ½ teaspoon of salt.
Add the potatoes and coat with the oil mixture.
Turn into a shallow roasting tin,
cook Mark 6 for 30 - 45 minutes until browned on the outside,soft on the inside.
Yorkshire Pudding
Sieve together flour and salt. Add egg/s and half the liquid.
Mix to a smooth batter using a wooden spoon.
Gradually add the remaining milk. Leave in fridge for at least 30 minutes.
Using a Yorkshire pudding tin put a little oil into each section.
Put in oven on Gas 7 for a few minutes until hot.
When ready, remove from oven and quickly add the batter.
Cook Gas 7 for approx 15 - 20 minutes until risen and brown
Serve meal with vegetables of your choice and gravy made from beef juices.
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