Yorkshire Pudding with Roast Beef
Yield
12 servingsPrep
10 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | each |
beef roast, rump
5 to 7 pounds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | 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.
