Rindfleisch Und Yorkshire-Pudding Rindsbraten Mit Yorkshire-Pudding

Rating: 3.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Yorkshire pudding:

Meat And Potatoes:


In Great Britain, beef has always played a major role in the diet. This is true at least for the strata of the population that could afford beef, i.e. the nobility, wealthy landowners and merchants in the cities. Today, almost everyone can afford a steak or roast beef.

However, when the British think of roast beef, they tend to think of a juicy, roasted prime rib, rather than the lung roast so called in Germany. So far, beef has ranked far ahead of mutton, lamb and pork, which, as the British say, has remained the most important source of meat on the continent. Traditionally, a beef roast is served with potatoes, vegetables and Yorkshire pudding.

This combination is famous far beyond the shores of the island.

At the beginning, prepare the Yorkshire pudding, because the dough needs to rest for a while. Put flour, milk, egg and salt in the mixing attachment of the food processor and mix the quantity for 1 min.

It should be smooth, creamy and airy. You can of course use a blender as well, but you need to make sure that air is stirred into the mixture so that it will rise later in the oven. Leave the dough in the refrigerator for at least an hour. Stir it again briefly with a spoon and put it into a greased pan. Bake it at 220 °C (convection oven 200 °C ) for about 15-20 min, until a toothpick that you poke into it comes out clean repeatedly. Bake the Yorkshire pudding, d

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