 Beef stew with a Yorkshire hat recipe | delicious. magazine
yorkshire pudding, redcurrant jelly, pancetta, beef steak, beef stock, oil, thyme, bay leaf, mushrooms, carrot, shallot, garlic, red wine, flour
Cut the steak into large cubes, toss in the seasoned flour and brown in a little oil, in batches, in a casserole. Remove and set aside. Fry the pancetta in the casserole until golden. Set aside. Add ...
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|  Peppercorn Roast Beef with Herbed Yorkshire Puddings
yorkshire pudding, beef stock, vegetables, oil, thyme, rosemary, pepper, shallot, spring onion, garlic, eggs, beef, salt, fat, red wine, milk, flour, meat
The most important thing to remember when preparing this luxurious beef roast is to let it rest for a full 15 minutes before carving. Resting allows the meat juices to redistribute themselves in the r...
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