Giant Yorkshire puddings with beef stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Stew:500g STewing Steak in bite size piecesLarge onion chopped2-3 Carrots chopped into 2 inch chunks1 large Parsnip chopped into 2 inch chunks100g Celeriac chopped into 1 inch chunksHalf a small swede chopped inro 2 inch chunksI leek sliced2- 3 beef oxo cubesspring Fresh Lemon Thymewater to cover by 2 inches1 tbsp Soy sauceYorkshire Puddingsqual volume of eggs, plain flour and skimmed milk plus a pinch of salt and a dribble of oild for the baking tin.to make a 12 portion muffin pan or one large or three 8inch cake tins you will need to measure the equal quantity of 2 eggs, flour and milk (I use a ramekin to measure)
After browning the meat, add all chopped veg to the pan, cover with water, Soy sauce and crumble in the stock cubes. Simmer for 2- 2. hours.
For the Yorkshire Puddings
Whisk the eggs, milk and flour witha pinch of salt.
Dribble some oil into your metel oven pan of coice and put in the oven on the hotest setting- the tallest puddings are made in the smallest pans with high sides such as a muffin tin. Wait until the oil is smoking hot, pour the batter in and cook for 10-15 minutes until golden and crispy.
Number of Servings: 4
Recipe submitted by SparkPeople user JACQUISPARK1.
For the Yorkshire Puddings
Whisk the eggs, milk and flour witha pinch of salt.
Dribble some oil into your metel oven pan of coice and put in the oven on the hotest setting- the tallest puddings are made in the smallest pans with high sides such as a muffin tin. Wait until the oil is smoking hot, pour the batter in and cook for 10-15 minutes until golden and crispy.
Number of Servings: 4
Recipe submitted by SparkPeople user JACQUISPARK1.
Nutritional Info Amount Per Serving
- Calories: 411.2
- Total Fat: 8.3 g
- Cholesterol: 178.1 mg
- Sodium: 405.4 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 5.8 g
- Protein: 37.5 g
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