Title: Traditional Roast Beef with Yorkshire Pudding
Categories: Jude2
Yield: 4 servings

----------------------------------THE BEEF----------------------------------
2 1/2 kg Tenderbeef roast beef;
-strung or netted
Ground black pepper
2 Cloves garlic; crushed
1 tb Dripping
1 tb Flour

---------------------------------THE GRAVY---------------------------------
1 tb Flour
2 tb Red wine
1 1/4 c Beef stock; or the water
-from
; cooked veges
Ground black pepper

-----------------------------YORKSHIRE PUDDINGS-----------------------------
2 c Flour
1 ts Salt
4 Eggs
1 1/2 c Milk
1 tb Cold water
1 sm Piec dripping

Rub the outside of the beef with garlic and pepper.

Sprinkle with flour and place on the pre-heated roasting tray with melted
dripping. Place in a pre-heated over at 180 C for 25 minutes per 500 g of
meat for medium-rare beef. Cover loosely with foil.

Leave to stand for 15 minutes before carving.

Place roasting dish over a low heat, add the flour, stir well until you
have a light brown mix.

Gradually add the wine and stock until the gravy thickens. Check the
seasoning. Serve over the roast beef and Yorkshire pudding.

To make the Yorkshire Puddings:

Place the pieces of dripping into Yorkshire pudding dishes or deep muffin
tins.

Place these in a pre-heated oven at 220 C until they start to smoke.

Place all other ingredients into a food blender and blend until smooth.

Pour the batter into the tins, fill three-quarters full.

Return to the oven immediately and bake for 20-30 minutes until risen and
golden brown.

Serve your roast beef with a selection of steamed, simmered and roasted
vegetables.

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