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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandmom Tat's Roast Beef & Yorkshire Pudding Recipe

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This recipe for Grandmom Tat's Roast Beef & Yorkshire Pudding is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roast Beef & Gravy:
Sirloin Roast
Cornstarch
Salt & Pepper to Taste

Yorkshire Pudding:
1 C Flour
1 C Milk
2 Eggs
Dash of Salt
¼ C Cooking Oil or Crisco
Directions:
Directions:
Roast Beef & Gravy:
Place roast in a large put and brown all sides on high heat. Add water to cover and salt & pepper to taste. Cover and cook for 2 hours on low heat. Take meat out of juice. Leave juice in pot. Add two heaping tablespoons of cornstarch to a coffee cup with a small amount of cold water. Stir until smooth. Bring juice to a boil and slowly add half of the cornstarch mixture while whisking. Turn burner to low to medium heat so it is just bubbling. If not thick, repeat with remaining cornstarch mixture. Slice meat and place back in pan with the gravy.

Yorkshire Pudding:
Add first four ingredients to bowl. Beat with a spoon. Meanwhile melt Crisco in a cast iron frying pan in the oven. When melted, add batter and bake at 400 º C for ½ hour.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours

 

 

 

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