Steak and Yorkshire pudding piesby Rick Marshall
Preperation time: 30 mins
Cooking time: 2 hours
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;
2 tbsp sunflower oil.
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.