Roast Beef with Onion Gravy and Mustard Yorkies
Did you know it's National Yorkshire Pudding Day on Sunday? No?... neither did I until a few days ago! I don't think there's anything better on a lazy Sunday afternoon than tucking into a lovely piece of Welsh Beef, yorkies and all the trimmings. I always cook double the quantity so we can have leftover roast on a Monday. The kids have swimming lessons at different times this term which means eating at different times too. I don't like it but there's no way my 10 month old and 6 year old could wait for their big sister, so it's ding cuisine all the way!
This recipe notches up the flavours a bit with a lovely caramelised onion gravy for the Welsh Beef and a good dollop of wholegrain mustard in the yorkshire pudding batter. These few little tweaks make a huge difference to the end taste. I hope you'll celebrate National Yorkshire Pudding Day with me this year by making a yummy roast beef dinner.
Check out this post on what to serve with roast beef for more inspiration for your roast dinner!
Disclaimer: I was sent a joint of Welsh Beef for this post.
ROAST BEEF WITH ONION GRAVY AND MUSTARD YORKIES
Roast Beef and Yorkshire Puddings
Roast Beef with Onion Gravy and Mustard Yorkies
Welsh Roast Beef with Mustard Yorkshire Puddings for National Yorkshire Pudding Day.
prep time: 15 minscook time: 1 hour and 45 minstotal time: 1 hours and 60 mins
ingredients:
- For the Beef:
- 1 TBSP Black peppercorns
- 1 TBSP English Mustard Powder
- 1 TBSP Dried Thyme
- 1 TBSP Olive Oil
- 2kg topside joint of Welsh Beef
- For the Onion Gravy:
- 4 TBSP Plain Flour
- 2 Beef Stock Pots ( I use Knorr)
- 3 TBSP Caramelised Onion Chutney
- 2 TSP Marmite
- For the Mustard Yorkies:
- 175ml Full Fat Milk
- 2 Large Eggs and 1 Egg White
- 1 TBSP Wholegrain Mustard
- 115g Plain Flour
- Goose fat from a can
instructions
- Step 1: Crush the peppercorns, mustard powder and thyme together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef.
- Step 2: Heat oven to 190C/170C fan/gas 5 and sit the joint in a roasting tin. Roast for 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
- Step 3: Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies increase oven to 220C/200C fan.
- Step 4: For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin. Sit the roasting tin on the hob and stir in the flour, stock pots, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
- Step 4: For the Yorkies, make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt. Pour into a jug.
- Step 5: Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven.
- Step 6: Serve the beef with the onion gravy and yorkshire puddings with your favourite side dishes e.g. Creamed Leeks, Maple Roast Carrots and Sweet Potato Mash.
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| Creamed Leeks |
Oh wow this looks like an amazing roast! The perfect Sunday meal.
ReplyDeletewow now I am feeling very hungry! it all looks delicious x
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