"This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole." — JillSev
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1 1/2 cups
extra lean ground beef
finely chopped onion
steak sauce (such as A.1.™)
I think the problem some people had with rising was because I was taught to use a metal baking pan for yorkshire puds, preferably cast iron for the heat retention; and it has to be hot, hot, hot before you add the batter. Also, if you don't drain the fat from the meat and use that instead of adding butter to the batter you will get a more meaty flavor. I sauteed my veggies til they were almost soft, then browned the meat in my cast iron frying pan, then popped the pan into the oven until it was good and hot before I added the batter. My Yorkie rose so high it almost crawled out of the pan!
Well first of all, it tasted great, but I did things a little different. First of all I cooked the beef first because usually when you make yorkshire you are supposed to bake right away, never set aside batter! I sauteed beef, onions, celery, and carrots. Added to it about 2 tbsp each HP sauce and Tony Romas Bold n spicy bbq sauce, Also about 1 tbsp beef oxo. When ready I whipped together the yorkshire mix, with a wisk (not a mixer) and layered the beef and pudding mix in a large rectangle pyrex, this way the yorkshire isn't burning on top and runny in the middle, or sunken into the beef. It actually nicely coated around the beef mix like a quiche almost, and the top had about 10 little peaks of golden brown yorkshire. Something is still off a bit, and there should be more rising done, but overall, the family was satisfied with the taste and texture, done this way. Next time I think I'll add corn too, it is kind of like sheperds pie when you have no potatoes in the house!
Easy to make but definitely needs more flavor. Perhaps if one were to increase the amount of steak sauce and Worcestershire sauce...
My husband loved this! Loved it! I made it using my extra large iron skillet and the Yorkshire mixture rose as expected - it was beautiful! I did add two tablespoons of our favorite BBQ sauce (honey mesquite) which enhanced the flavor a lot. This one is a keeper for us.
I made this recipe and it was delicious. I added 1 cup beef broth and 1/2 can of diced tomatoes and 1/2 cup diced onions and 2 garlic cloves grated. I saute'ed the onion and garlic, then added ground beef and browned the meat , then added Worcestershire sauce and Steak sauce, also salt and pepper. I then added tomatoes, carrots and celery, and beef broth and then simmered until all the liquid had reduced down. I then prepared the Yorkshire pudding mixture according to the recipe. Then I put the meat mixture in a metal baking pan that had been heated in the oven before. I packed the meat tightly together and flattened it, then poured Yorkshire pudding mixture on top and baked for 55 minutes in oven. The Yorkshire pudding rose but did fall down when it came out of the oven, but it was still delicious.
Very good recipe for Yorkshire but found the beef mixture bland. Try adding 1/ 2 of a pkg of Onion soup mix to your favorite gravy mixture then the mixture of beef and make it a gravy...always nice to pour over the yorkies!
I really enjoyed this recipe. So did my 1 year old and ten year old. I added mushrooms to it and sprinkled a little more a1 sauce after we sat down to eat. It does seem more like a quiche but I'm not sure what the difference is supposed to be. Either way, I like the carrots and think that next time I'll add some peas or green beans and maybe some green pepper. I enjoyed it.
The taste is good but the pudding mixture just sank into the ground beef and did not rise.
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Beef Yorkshire
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 172
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