Yorkshire Pudding
Ingredients
Batter
- 4 eggs
- 2 cups milk
- 2 tablespoons cooking oil
- 2 cups flour
- 1 teaspoon salt
Filling
- 1 pound stew beef or beef tips, cut into bite-sized pieces
- 1 tablespoon beef tallow or olive oil
- 1 cup onion, chopped
- 2 cloves garlic
- 1 medium potato (or other root vegetable), cubed (about 2 cups)
- 3 cups beef gravy
- Black pepper and herbs, to taste
Instructions
- In a mixing bowl, gently whisk eggs, milk, and cooking oil. Stir in flour and salt; mix until smooth. Set aside and rest for 30 minutes. Preheat the oven to 425°F. In each of 4 dishes spoon a ½ tablespoon of beef tallow, meat drippings (if you have them), or shortening. Heat until melted, then remove from the oven and fill each half-way with batter. Return to the oven and cook for 30-35 minutes until puffy, brown, and crispy. In the meantime, cook potatoes until just soft, about 10 minutes. Drain and set aside. In a large skillet, cook onions and garlic in tallow or oil until browned. Remove and set aside. Sear the beef cubes and brown on all sides. Stir in onions and potatoes and then gravy. Heat until pudding is done. Cut the top of each pastry to release the heat, fill with beef and gravy, and sprinkle with pepper and herbs.
