* Exported from MasterCook *
ROAST BEEF WITH ONIONS AND YORKSHIRE PUDDING
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Holidays Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 5-lb beef standing rib roast
-rosemary
3 Large eggs
Fresh rosemary sprigs
-rosemary or 1/4 t dried
-onions, peeled
Gravy (recipe follows)
1/2 ts Finely chopped fresh
1 1/2 lb Small white or yellow
1 1/2 c Unsifted all-purpose flour
3/4 ts Salt
1/8 ts Ground black pepper
1 1/2 c Milk
-(opt.)
1. Heat oven to 325'F. Place roast, bone side down, in
a 13- by 9-inch baking pan. Sprinkle top with 1/4 t
salt, 1/4 teaspoon fresh or 1/8 t dried rosemary and
the pepper. Roast 45 minutes.
2. Meanwhile, in 2-quart saucepan, combine onions and
enough water to cover and heat to boiling. Cook until
just tender-about 15 minutes. Drain well and set aside.
3. Remove beef from oven. Increase oven temperature to
375'F. Line shallow 13-by 9-inch roasting pan with
aluminum foil, allowing several inches of foil to
extend over both short ends. Grease bottom of
foil-covered pan with 2 T beef fat from roast
drippings.
4. In medium bowl, with wire whisk, beat eggs, milk,
flour, and remaining 1/2 teaspoon salt until smooth
batter forms. Place beef in center of foil-lined
roasting pan; insert meat thermometer into beef, being
careful not to rest thermometer tip on bone. Set aside
baking pan and remaining beef drippings for use in
Step 5 and to make gravy. Pour batter around beef and
return to oven. Roast 30 to 40 minutes or until beef
reaches an internal temperature of 120' to 125'F for
rare, 130' to 140'F for medium-rare, or 145' to 150'F
for medium, and Yorkshire pud- ding is puffed and
golden brown.
5. Meanwhile, roast the onions: In 9-inch square
baking pan, combine onions and 1 T fat from reserved
beef drippings. Place in oven and roast with the beef
until lightly browned-about 30 minutes. Meanwhile,
prepare Gravy.
6. To serve, using forks, lift beef from Yorkshire
pudding to a plate. By grasping foil that extends over
edge of pan, lift pudding from roasting pan onto
serving tray. With spatula or knife, loosen pudding
from foil and discard foil. Return beef to center of
pudding; spoon roasted onions around beef. Sprinkle
with re maining chopped rosemary and garnish with
fresh rosemary sprigs, if desired. Or keep pudding and
beef separate: Cut pudding into squares and slice
beef; arrange on set ving platter with onions. Serve
with gravy.
Gravy: Skim off and discard all remaining fat from
beef drippings in baking pan. In baking pan, with wire
whisk, combine 1 1O 1/2-oz can condensed beef broth,
=============== Reply 35 of Note 1 =================
Board: FOOD BB
Topic: FOOD SOFTWARE
Subject: Z-MM-HOLIDAYS #3
To: MMLX65A JAMES KILGORE Date: 11/15
From: MMLX65A JAMES KILGORE Time: 4:36 PM
MM: Peanut Butter Fudge
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