Sunday, February 23, 2014

Prairie Kitchesn - Roast Beef and Gravy

In traditional English kitchens, while the roast was cooking, the Yorkshire pudding dish was placed underneath to catch the dripping fat. When the roast was done, the Yorkshire pudding batter was poured into the hot pan and popped back into the oven. While that cooked, the roast "rested" and the gravy was made. As the Yorkies came out of the oven, the roast and gravy were ready for serving. Sunday dinner was on! Recipe for Yorkshire pudding.

Roast Beef and Gravy


2 1/2 pound beef roast
Salt and pepper
3 tbsp bacon fat or vegetable oil
1/2 cup hot water
6-8 small potatoes
2 onions, peeled and quartered
8 carrots, peeled
2 tbsp flour
1/4 cup water

Heat oven to 300F. On the stove, heat bacon fat or vegetable oil in roasting pan until hot. Pat roast dry with paper towel and sprinkle all over with salt and pepper. Brown roast in hot oil, turning to brown all sides. Pour in hot water. Cover and roast in oven 1 1/2 hours.

Add vegetables to the roaster and return to oven. If needed, add more water. (Not necessary if the lid fits tightly.) Roast another 1/2 hour, until potatoes are cooked.

Remove roast to a plate and cover with foil to "rest." Scoop vegetables into a bowl and keep warm. Place roasting pan on stove and heat on medium. Mix flour and water until there are no lumps. Pour into bubbling liquid and stir vigorously. Season with salt and pepper. Bubble lightly to a desired gravy consistency. If the gravy gets too thick, add a bit of water, stirring well, until you're happy with the consistency. Slice the roast beef and serve with Yorkshire puddings smothered in gravy.

2 comments:

Bernie said...

This was our "standard" Sunday night fare. My grandparents came from England. My mother always (and still at 87) cooks this meal for company. We even have the onions and the carrots done in the roaster like you did. Small town Saskatchewan cooking at it's finest!

Amy Jo Ehman said...

A wonderful memory. Did you have Yorkshire pudding too? I grew up with roasts like that, but just recently discovered the joys of Yorkshire pudding.