Roast Beef and Yorkshire Pudding Recipe from GourmetFoodPlaza.com

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Roast Beef and Yorkshire Pudding Recipe.....you'll find more recipes like this in our Recipe pages

Roast Beef and Yorkshire Pudding
The North of Britain may claim it for its own, but all over Britain this is recognized as a traditional dish, especially on a Sunday
Serves 4 - 8
1	Sirloin, Rib or topside of Beef
1 oz	Beef Dripping (optional)
1 tsp	Mustard Powder (optional)
-	Prepared English Mustard or Horseradish Sauce - to serve

	For the Yorkshire Pudding
4 oz	Plain Flour
1	Egg
7 fl oz	Milk
3 fl oz	Water

	For the Gravy
2 tsp	Plain Flour
1/2 pint	Beef Stock

	Cooking the Meat
-	Weigh the Meat and calculate the cooking time: for rare allow 15 minutes per 1lb, plus 15 minutes; for medium beef allow 20 minutes per 1 lb, plus 20 minutes; for well done beef allow 25 minutes per 1 l;b, plus 25 minutes
-	Put the Meat in a shallow roasting tin; preferably on a roasting rack, with the thickest layer of fat uppermost and the cut sides exposed to the heat
-	Add dripping if the Meat is lean, season with the Mustard Powder if you wish
-	Preheat oven to 350 Fahrenheit
-	Roast for the calculated time, basting occasionally with the juices from the tin. 45 minutes before the end of the cooking time, cover the joint with foil and place on the bottom shelf of the oven. Increase the oven temperature to 425 Fahrenheit
-	Once the Meat is cooked place on a warmed serving plate and leave to rest for 20 minutes, covered, before carving

	Making the Yorkshire Pudding
-	To make the Yorkshire Pudding, place the flour in a bowl, then make a well in the canter and break in the egg
-	Add half the Milk, and using a wooden spoon gradually work in the flour.
-	Beat the mixture until it is smooth then add the remaining Milk
-	Beat until well mixed and the surface is covered with tiny bubbles
-	Put 2 tablespoons of the fat from the beef in a baking tin and place in the oven at 425 Fahrenheit until the fat is very hot
-	Pour in the batter and return to the oven to cook for 40-45 minutes, until risen and golden brown. Do not open the oven door for 30 minutes

	Making the Gravy
-	To make the gravy, the meat juices alone must be used. For a thicker gravy, skim off some of the fat from the surface and place the tin over moderate heat.
-	Sprinkle the Flour into the tin and stir into the pan juices, scraping up the brown sediment
-	Cook over high heat, stirring constantly, until the flour has browned slightly
-	Add up to 1/2 pint of beef stock to the tin and stir well, bring it to the boil, simmer for 2-3 minutes then pour into a sauce boat or jug

	Serving
-	Serve the carved Beef with the Yorkshire Pudding. Accompany with the Gravy and Prepared English Mustard or Horseradish Sauce

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