Roast Beef, Yorkshire Pudding & Oven-Roasted Potatoes ----ROAST BEEF---- 1 beef, roast ----YORKSHIRE PUDDING---- 2 large eggs 1 cup water or milk (or half of each) 1/2 teaspoon salt 3/4 cup flour 4 to 5 tablespoon hot fat and drippings from roast ----OVEN ROASTED POTATOES---- potatoes flour salt and pepper ----GRAVY---- hot fat and drippings from roast 3 to 4 tablespoon flour 2 cups water 1. ROAST BEEF: Prime rib, round, sirloin tip, and cross rib roasts are all suitable. Allow approximately 2 to 3 servings per pound (.5kg). Insert a meat thermometer into the meatiest part and place in a 325°F oven. Allow 25 to 35 minutes of roasting time per pound (.5kg) depending on whether you prefer a rare, medium, or well-done roast. 2. PREPARE THE YORKSHIRE PUDDING: Prepare the batter and refrigerate until ready to cook. Beat the eggs in a bowl. Add the liquid. Add the salt. Beat well. Add the flour gradually, beating until well blended. The consistency of the batter should be that of whipping cream. If it is too thick, add a spoonful of warm water. Refrigerate for at least 1 hour before baking. Beat the batter again just before pouring into pans. 3. ROASTED POTATOES: Peel potatoes.. Leave small potatoes whole; cut large potatoes into 3 or 4 pieces. Parboil for approx. 5 to 10 minutes in salted water. Drain. Shake in a plastic bag with flour. Sprinkle with salt and pepper. One hour before the roast is done, place potatoes in a greased pan or casserole that can be brought to the table. Baste with drippings and turn occasionally during roasting. Roast for approx. 1 hour. 4. BAKE THE YORKSHIRE PUDDING: When the beef roast is done, remove from the oven and cover with foil. Turn the oven to 450°F. Measure fat into 10 to 12 muffin cups (using 1 to 1½ teaspoons per cup) and place in the oven until piping hot (approx. 2 minutes). Remove from the oven. Pour batter into the hot fat, return to the oven and bake for 20 to 30 minutes. If Yorkshire Pudding is not firm, turn the oven down and bake 5 to 10 minutes longer. 5. PREPARE THE GRAVY: The Yorkshire Pudding and potatoes are in the oven; the roast is being kept hot wrapped in foil. Meanwhile, prepare gravy. Stir 3 to 4 tablespoons of flour into the drippings at the bottom of the roast pan. Slowly add two or more cups of water, stirring all the time. Add salt and pepper to taste. NOTE: If the drippings are not sufficient to coat the potatoes, to place in the bottom of the muffin tins for Yorkshire Pudding, and to make gravy as well, oil and butter can be used in the muffin tins. Beef broth or consomme can be added to the gravy if necessary. Sunday Dinner at it's very best! ** Exported from Now You're Cooking! v5.32 **