Beef Sunday Roast

Name: Beef Sunday Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 slices Beef; 12 florets Broccoli; 1 Packet Potatoes; 1 Packet Carrots; 140g plain flour; 4 Eggs; 200ml milk; drizzle (for cooking) sunflower oil

Non-Veg📍British🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Beef

Ingredients for Beef Sunday Roast

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Beef

8 slices

Broccoli

12 florets

Potatoes

1 Packet

Carrots

1 Packet

plain flour

140g

Eggs

milk

200ml

sunflower oil

drizzle (for cooking)

Cook the Broccoli and Carrots in a pan of boiling water until tender.

Step-by-Step Instructions

Cook the Broccoli and Carrots in a pan of boiling water until tender.

Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.

To make the Yorkshire puddings:

Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through

To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Plate up and add the Gravy as desired.