Sunday Roast Beef British Style
A hearty and festive dish that brings the whole family to the table: juicy roasted beef, golden Yorkshire puddings, tender vegetables, and aromatic gravy. A true cozy Sunday lunch in the finest British traditions.
Ingredients
- 8 pcs Beef
- 1 pcs Potatoes
- 12 pcs Broccoli
- 1 pcs Carrots
- 140 g Wheat flour
- 4 pcs Eggs
- 200 ml Milk
- to taste Vegetable oil
- to taste Salt and pepper
- to taste Gravy
Instructions
- Preheat the oven to 230°C. Place the beef and potatoes in a roasting pan and transfer to the oven for 45 minutes. Check the potatoes frequently — they may cook faster.
- While the meat is roasting, boil the broccoli and carrots in salted boiling water until tender, then drain and keep the vegetables warm.
- Prepare the batter for Yorkshire puddings: sift the flour into a bowl, beat in the eggs, and mix thoroughly until smooth. Gradually pour in the milk, continuing to whisk until the batter is absolutely smooth with no lumps. Season with salt and pepper to taste. Pour the batter into a jug or measuring cup — this makes it easier to pour.
- Pour a little vegetable oil into each cup of the Yorkshire pudding tins (2 tins with 4 cups each) or into a 12-cup muffin tin and place in the oven at 230°C until the oil is very hot. Quickly remove the hot tins and carefully distribute the batter among the cups. Return the tins to the oven and bake for 20–25 minutes without opening the door — the puddings should rise well and turn golden brown.
- Arrange the beef, potatoes, vegetables, and Yorkshire puddings on plates. Pour gravy over to taste and serve immediately.