Traditional Sunday Dinner

I opted to cook the roast beef on the stove top. I was baking some other things at the time so any oven was in use. I was surprised how nicely it cooked with so little water.

The onions blend with the water and the beef drippings to create a lovely and flavorful liquid. This helps immensely with using it for the pudding.

I added a little more water during the cooking process, so I had enough drippings to use in the pudding and to make a gravy.

The Yorkshire pudding cooked wonderfully. I have had some trouble with it in the past. Yorkshire pudding should puff up during cooking, much like a soufflé.

This pudding did exactly that. It had a nice bread flavor with little bits of the roast from the drippings.

I am glad I had enough drippings for the gravy. I think I cooked my roast a little too long. Mostly this was because I got distracted and served dinner late. I think had I finished everything in the right timing, it would have been fine.

This would be a lovely Sunday dinner for the whole family.

ROAST BEEF WITH YORKSHIRE PUDDING

1 Pot Roast, 4 Pounds, Floured and Seasoned

Drippings

2 Onions

Water

PUDDING

1 Cup Flour

1/2 Teaspoon Salt

2 Eggs, Beaten

1 Cup Milk

Brown meat well in drippings, add onions to the pan and pour in a cup of water. Cover and cook on the top of the range or in a 325 degree oven until meat is done. Add more water from time to time as necessary. For pudding, mix flour and salt. Add milk to eggs and pour into flour. Beat smooth. If meat is cooked on the stove top, pour off drippings and gravy into an 8 inch square pan. Heat in a 400 degree oven. Pour in pudding mixture and cook 40 minutes. If roast is being cooked in the oven, pour pudding around roast and cook 40 minutes.