Yorkshire Puddings with Minced Beef and Horseradish recipe
information
Preparation time : 20 minutes.
Cooking time : 50 minutes.
Oven : Preheat to 220°C (425°F, gas mark 7).
Calories per serving: 290
For the Batter
Golden Yorkshire puddings with horseradish mince.
4 oz (115 g) plain flour
Salt
1 egg
1/4 pint (150 ml) semi-skimmed milk
2 tablespoons virgin olive oil
Salt
1 egg
1/4 pint (150 ml) semi-skimmed milk
2 tablespoons virgin olive oil
For the Filling
2 large onions
1 tablespoon olive oil
1 lb (450 g) lean minced beef
3/4 pint (450 ml) beef stock
1 large carrot
4 tablespoons horseradish relish
1 tablespoon Worcestershire sauce
A few drops gravy browning (optional)
Salt and freshly ground black pepper
Parsley sprigs for garnish
1 tablespoon olive oil
1 lb (450 g) lean minced beef
3/4 pint (450 ml) beef stock
1 large carrot
4 tablespoons horseradish relish
1 tablespoon Worcestershire sauce
A few drops gravy browning (optional)
Salt and freshly ground black pepper
Parsley sprigs for garnish
method
1. Sift the flour and a pinch of salt into a bowl. Beat in the egg, milk and 1/4 pint (150 ml) of cold water, to give a smooth batter.
2. Place a teaspoon of oil in each of the Yorkshire pudding tins, or 1/2 teaspoon if using patty pans, and
3. Golden Yorkshire puddings with horseradish mince.
place in the oven for 2 - 3 minutes, until very hot. Divide the batter between the tins and bake for 40 minutes (30 minutes for smaller ones) until risen.
4. Meanwhile, chop the onions and saute them in 1 tablespoon of olive oil until transparent. Add the minced beef and cook until well browned on all sides. Stir in the stock and simmer for about 10 minutes. Grate the carrot ready for the garnish.
5. Stir in the horseradish relish, Worcestershire sauce, and a few drops of gravy browning if wished. The mixture should be moist with the stock, but not sloppy. Season to taste.
6. Fill the Yorkshire puddings with the minced beef and top each one with a little grated carrot. Garnish each pudding with a sprig of parsley and serve.
2. Place a teaspoon of oil in each of the Yorkshire pudding tins, or 1/2 teaspoon if using patty pans, and
3. Golden Yorkshire puddings with horseradish mince.
place in the oven for 2 - 3 minutes, until very hot. Divide the batter between the tins and bake for 40 minutes (30 minutes for smaller ones) until risen.
4. Meanwhile, chop the onions and saute them in 1 tablespoon of olive oil until transparent. Add the minced beef and cook until well browned on all sides. Stir in the stock and simmer for about 10 minutes. Grate the carrot ready for the garnish.
5. Stir in the horseradish relish, Worcestershire sauce, and a few drops of gravy browning if wished. The mixture should be moist with the stock, but not sloppy. Season to taste.
6. Fill the Yorkshire puddings with the minced beef and top each one with a little grated carrot. Garnish each pudding with a sprig of parsley and serve.
serving amount
serves 4 - 6
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