Recipe for Traditional Roast Beef with Yorkshire Pudding 
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Yield:
4
Ingredients:
Amount Ingredient
THE BEEF ----------------
1/2 kg Tenderbeef roast beef, strung or netted
Ground black pepper
2 x cloves garlic, crushed
1 tbl dripping
1 tbl flour
----------------- THE GRAVY ----------------
1 tbl flour
2 tbl red wine
1/4 cup beef stock, or the water from cooked veges
Ground black pepper
----------------- YORKSHIRE PUDDINGS ----------------
2 cup flour
1 tsp salt
4 x eggs
1/2 cup milk
1 tbl cold water
Instructions:
Instructions: 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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