Roast Rump or Silverside Beef with Yorkshire Pudding
(Served with Roast potatoes, and Steamed vegetables and Gravy)
Yorkshire Pudding Ingredients:
as they mix well pour the gravy and keep stirring evenly until they thickened. Put in a gravy boat after cooking.
Procedure: (Roasting Beef)
Roast in the oven for 45 minutes, reduce the temperature to 325°F and continue roasting for 3 hours
and remove the foil on the last hour of roasting and remain cooking until the meat is well cooked.
Procedure: (English roast potatoes)
In a deep saucepan, steamed or boiled potatoes for 20-25 minutes or until they are soft but not breaking
Drain potatoes in a colander for 10 minutes, you can mix them on the same roasting pan where you had the beef and bake this an hour before your roast beef is cooked.
Or if desired use a separate baking pan and brush half cup of cooking oil and arrange the potatoes.
In a mixing bowl, combine the flour, milk, salt, and eggs, and beat until the batter is smooth. Let stand one hour.
Preheat your muffin or pudding baking pan ahead or put inside the oven at the bottom rack while roasting beef.
Spoon1tablespoon of the drip fat to each hole, heat again for 10 minutes and pour the batter and bake in the oven for 30 to 35 minutes in the middle rack.
Adjust oven temperature to 425 and cooked them for until puffed and set.
Serve 6-8 people.
Yorkshire pudding, is the last thing you will cook in the oven, take out the roast beef and roast potatoes if necessary to save them burning.
Cabbage, Brussel Sprouts, Parsnip, Carrots diced all in 11/2 inches (Steamed or boiled in saucepan for 15 to 20 minutes).
These make 6-8 servings.
(This is a traditional English Sunday Roast dinner, and this will not taste delicious without the gravy, you pour the gravy as you dish up individually).
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