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Ingredientes
- 2Â 1/2 kg Tenderbeef roast beef, strung or possibly netted
- Â Â Grnd black pepper
- 2 x cloves garlic, crushed
- 1 Tbsp. dripping
- 1 Tbsp. flour
- 1 Tbsp. flour
- 2 Tbsp. red wine
- 1Â 1/4 c. beef stock, or possibly the water from cooked veges
- Â Â Grnd black pepper
- 2 c. flour
- 1 tsp salt
- 4 x Large eggs
- 1Â 1/2 c. lowfat milk
- 1 Tbsp. cool water
- 1 sm piec dripping
Direcciones
- Rub the outside of the beef with garlic and pepper.
- Sprinkle with flour and place on the pre-heated roasting tray with melted dripping. Place in a pre-heated over at 180 C for 25 min per 500 g of meat for medium-rare beef. Cover loosely with foil.
- Leave to stand for 15 min before carving.
- Place roasting dish over a low heat, add in the flour, stir well till you have a light brown mix.
- Gradually add in the wine and stock till the gravy thickens. Check the seasoning. Serve over the roast beef and Yorkshire pudding.
- To make the Yorkshire Puddings:Place the pcs of dripping into Yorkshire pudding dishes or possibly deep muffin tins.
- Place these in a pre-heated oven at 220 C till they start to smoke.
- Place all remaining ingredients into a food blender and blend till smooth.
- Pour the batter into the tins, fill three-quarters full.
- Return to the oven immediately and bake for 20-30 min till risen and golden.
- Serve your roast beef with a selection of steamed, simmered and roasted vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 92 | 23% |
| Total Fat 10.25g | 13% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 957mg | 40% |
| Potassium 330mg | 9% |
| Total Carbs 56.27g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.38g | 4% |
| Protein 17.09g | 27% |
