Individual Yorkshire Puddings With Rare Roast Beef Recipes

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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



Roast Beef and Yorkshire Pudding image

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

2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk

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



Old England Traditional Roast Beef and Yorkshire Pudding image

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

10 lbs rib sirloin beef
salt & freshly ground black pepper
2 ounces beef drippings
English mustard powder (optional)
1 cup beaten egg
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

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



Individual Yorkshire Puddings with Rare Roast Beef image

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.

For Yorkshire pudding batter
1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper to taste
3/4 cup vegetable oil
3/4 cup sour cream
1 tablespoon plus 1 teaspoon drained bottled horseradish
1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces
Garnish: 36 small fresh flat-leafed parsley leaves

TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING

Make and share this Traditional Roast Beef With Yorkshire Pudding recipe from Food.com.

Provided by Doreen Randal

Categories     Meat

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 5



Traditional Roast Beef With Yorkshire Pudding image

Steps:

  • For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables.
  • Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper.
  • Sprinkle with flour and place into a preheated roasting dish with melted dripping.
  • Roast at 180C for 25 minutes per 500g of meat for medium rare beef.
  • Cover loosely with foil.
  • Leave to stand for 15 minutes before carving.
  • Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix.
  • Gradually add the wine and stock until the gravy thickens.
  • Check for seasonings.
  • Serve over the roast beef and Yorkshire pudding.
  • Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins.
  • Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth.
  • Pour batter into the tins, fill 3/4 full.
  • Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown.
  • Serve your roast with a selection of steamed, simmered and roasted vegetables.
  • Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

2 1/2 kg rolled roast beef
1/4 teaspoon ground pepper
2 garlic cloves
1 tablespoon dripping
1 tablespoon flour

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



Grandma's Yorkshire Pudding image

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

2 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1 cup beef drippings

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



Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions image

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.

Vegetable oil
3/4 cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 yellow onion, thinly sliced
1/4 teaspoon granulated sugar
8 ounces thinly sliced roast beef
2 tablespoons prepared horseradish sauce
1 tablespoon chopped fresh chives, for garnish

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