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Yorkshire Pudding with Roast Beef

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Submitted by valfromal

YIELD

12 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

1 237
½ 2.5
TEASPOON ML SALT
1 237
CUP ML MILK
2 2
LARGE LARGE EGGS
1 1
EACH EACH BEEF ROAST, RUMP
5 to 7 pounds *

Directions

Preheat oven to 300℉ (150℃).

Cook rump roast in 9 x 9 inch pan for 25 to 30 minutes or until internal temperature in meat is 150 to 170 degrees F.

Mix and sift flour and salt.

Add milk to make a smooth paste.

Then add eggs, beat 2 minutes in electric mixer.

Cover bottom of 9 x 9 inch pan about ¼ inch with drippings from roast.

Pour mixture ½ inch deep on drippings in pan.

Bake 20 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 60 20% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 118mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

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