Old England traditional roast beef with Yorkshire pudding

Roast beef is a menu item that the author likes very much, and always 

likes to find a new recipe.  Especially when planning a party the author 

will frequently find a new roast beef recipe to cook. The author has cooked

this old England traditional roast beef and the result was satisfactory, 

so would like to share this recipe with the reader.

Roasted beef ingredients:

Sirloin steak/rump steak                  2     kilograms

Wheat flour                               2    tablespoons

Mustard powder                           1    tablespoon

Black pepper                        ¼     teaspoon

Butter                                         2   tablespoons

Red wine                               4    tablespoons

Instructions:

• Roast the wheat flour until light brown.  Add mustard powder and black pepper. Stir until it’s mixed well.  Transfer to a bowl and set aside. Spread butter all over the sirloin steak/rump steak.  Sprinkle the wheat flour all over the sirloin steak/rump steak.

• Heat the oven to 450 Fahrenheit.  Place the sirloin steak/rump steak in a roasting pan.  Transfer the pan to the oven and heat for 20 minutes until the sirloin steak/rump steak is golden brown.  Turn the heat down to 325 Fahrenheit. Add red wine/water to the roasting pan. If the sirloin steak/rump steak is 2 kilograms it should be roast for 1 hour for medium-rare.  Turn the heat back up to 425 Fahrenheit and roast for 30 minutes. Turn off the heat and take it out of the oven. Let sit for a while, and serve with Yorkshire pudding and gravy.

Yorkshire pudding ingredients:

Wheat flour                               2    cups

Eggs                                   2    eggs

Milk                                    2    tablespoons

Salt                                 ¼    teaspoon

Vegetable oil   

Instructions:

• Sift the wheat flour and salt into a large bowl (do this before the beef has roasted for 1 hour).  Add beaten eggs into the centre of the heap of flour. Pour 2 tablespoons of milk and mix together until beaten.  Let stand.

• Heat the oven to 425 Fahrenheit.  Pour vegetable oil into each section of a muffin pan, to about ¼ full.  Put the muffin pan into the oven for 2-3 minutes, until very hot.  Take the muffin pan from the oven. Pour 2 tablespoons of the flour mixture from #1 into each section of the muffin pan and immediately put back into the oven.  Bake for 15 minutes. The Yorkshire pudding should be well risen, golden brown and crispy. Don’t open the oven door until the end or they might collapse.

Gravy Instructions:

1. Heat 3 tablespoons of the meat juices in a saucepan over low heat.  

Add 2 tablespoons of wheat flour into the juices. Stir until mixed well.  

Add 2 cups of meat stock and stir until mixed well. Wait until it bils, then

 add 2 tablespoons of red wine and salt and pepper.  Stir and simmer for 3

 minutes. Wait until gravy thickens.