Steak and Yorkshire pudding piesby Rick Marshall |
| Preperation time: 30 mins Cooking time: 2 hours Serves: 4 |
| Recipe Ingredients |
| 1 tbsp vegetable oil 1 onion, chopped; 2 cloves garlic, peeled and crushed; 700g braising steak, cut into 2cm piesces; 300g kidney, cut into 1 cm pieces; 1 tbsp tomato puree; 150ml red wine 900ml beef stock; 1 tbsp creamed horseradish; 115g plain flour; 1 large egg; 150ml milk; 2 tbsp sunflower oil. |
| Recipe Method |
| Heat the vegetable oil and fry the onion,
garlic, steak and kidney until browned. Add tomato puree, wine,
stock and season. Simmer for 1 1/2-2 hours until meat is tender.
Stir in the horseradish. Meanwhile put the flour in a bowl with a pinch of salt and make a well. Mix egg, milk and 150ml water. Slowly whisk into flour to make a batter, leave for 30 mins. Preheat the oven to 220c/ gas7. Half an hour before the meat is ready, heat the oil in a yorkshire pudding tin large enough for 4 servings. Add batter and bake on top shelf for 25-30 mins until risen and brown. To serve, put the meat into warmed pie dishes. Ease the puddings from the tin and put on top of the meat. |
| More recipes: |
| pasta with
beef sauce Brasato al barolo Cheesy leek crumble Sausage and lentil casserole Pork pan-fry with creamy mushrooms |
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