Yorkshire Pudding and Brown Gravy

Yorkshire Pudding and Brown Gravy…these are ‘gotta-haves’ for any proper Roast Beef dinner.  Simple to make and very flavorful, our kids used to choose these over the beef as their main course!  Heat is the key to a crisp pudding, so ensure that your drippings are very hot when you add the batter.  Also, use home-made beef broth for the gravy when possible.  It makes a huge difference.

Yorkshire Pudding

Ingredients 

  • 3 oz. all purpose flour
  • 1 egg
  • 3 oz. whole milk
  • 2 oz. water
  • 2 tablespoons beef drippings
  • kosher salt
  • freshly ground black pepper

Directions

  1. Pre-heat oven to 425 degrees Fahrenheit.
  2. Sift the flour into a bowl and make a well in the center. Break the egg into the well and beat with a fork or whisk, gradually incorporating the flour. Beat in the milk and water.  Add salt and pepper, to taste.  
  3. Divide the drippings evenly among the molds in a Yorkshire Pudding tin, if using. If not using a tin, pour the drippings into a heavy, flame-proof baking dish.  Heat the tin or dish in the oven for 15 minutes. 
  4. Remove the tin or dish from the oven and place over a medium flame on the stove top. Divide the batter equally in the 4 tin molds or add entire amount to the baking dish.  Be careful not to splash the hot drippings.  Return to the oven and bake for 25 to 30 minutes, until nicely browned and risen.
  5. Serve immediately with roast beef and brown gravy.

Makes 4 servings

Brown Gravy

Ingredients

  • ¼ cup beef drippings (fat and juices from roasting pan)
  • ¼ cup all-purpose flour
  • 2 cups beef stock (homemade if possible)
  • 4 sprigs fresh thyme
  • dash of Worcestershire Sauce 
  • kosher salt
  • freshly ground black pepper 

Directions

  1. Remove browned vegetables (carrots, celery, onions) from the roasting pan and discard. Pour the drippings from roasting pan into bowl, leaving brown bits in pan.
  2. Return 1/4 cup drippings to roasting pan and combine with the flour. Whisk together over medium-low heat, scraping up the brown bits from the bottom and sides of the pan. Whisk until the roux takes on a light brown color, 3-5 minutes. Mixture should be smooth and have some bubbles.
  3. Add the stock, Worcestershire Sauce, and thyme. Stir to combine. Heat to boiling and then reduce heat to low. Let simmer, stirring often, for 15-20 minutes. Add more stock or water if the gravy gets too thick. 
  4. Season to taste with salt and pepper. Remove thyme sprigs and enjoy!

 

Related Recipes: Beef Standing Rib Roast, Roasted Potatoes