Best Beef Ale Parsnip Pudding Recipes

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YORKIE BEEF PUDDING



Yorkie Beef Pudding image

I've had this recipe for years. The original version was in Women's Day magazine, but I've changed it to make it more versitile. I fix it most often to use up leftover beef stew or roast, but I've fixed it from scratch many times as well. Both are excellent. If you use the fluted quiche pan, the Yorkshire Pudding will puff up in an interesting pattern.

Provided by Mary Leverington

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 eggs
1 cup milk
1/2 teaspoon salt
1 cup flour
2 tablespoons melted butter
2 tablespoons butter
1 small onion, thinly sliced
1 lb ground beef or 1 1/2 cups of leftover beef, chopped
1/2-1 cup of leftover vegetables or 1/2-1 cup frozen mixed vegetables
1 cup water
3 tablespoons flour
salt and pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
additional leftover gravy, heated (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Place eggs, milk, salt, and flour in a blender and blend until smooth.
  • Let rest.
  • Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
  • Add ground beef and brown well.
  • Sprinkle the flour over the beef and onions and blend in.
  • Add water and stir.
  • Bring to a boil and cook until thickened.
  • Add garlic powder and Worchestershire.
  • If the beef was not browned well you may need a beef bouillon cube at this point.
  • Add salt and pepper to taste.
  • Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
  • Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
  • When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
  • Give the Yorkshire Pudding another twist on the blender and add to the pan.
  • Spread the beef and gravy mixture evenly on top within one inch of the edge.
  • Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
  • Serve with additional heated gravy if you wish.

Nutrition Facts : Calories 564.3, Fat 33.5, SaturatedFat 16.2, Cholesterol 209.2, Sodium 542.7, Carbohydrate 33.4, Fiber 1.3, Sugar 1, Protein 30.4

PARSNIP PUDDING



Parsnip Pudding image

I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken.

Provided by PetsRus

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 lbs parsnips (you will need approx 1.2 lb after they are peeled and cored)
1 -2 tablespoon milk
1 tablespoon all-purpose flour
2 tablespoons green onions, chopped or 2 tablespoons chopped chives
freshly grated nutmeg
1/2 tablespoon butter or 1/2 tablespoon margarine
1 egg
salt and pepper
2 ounces grated fresh parmesan cheese (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Clean the parsnips, cook, steam or microwave until they are soft.
  • Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
  • Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
  • Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.

YORKSHIRE BEEF PUDDING



Yorkshire Beef Pudding image

Make and share this Yorkshire Beef Pudding recipe from Food.com.

Provided by Hoosier Margie

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small onion, sliced thin
1 lb ground beef
2 tablespoons flour
1 (16 ounce) can mixed vegetables
1/3 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt

Steps:

  • Brown meat with onion.
  • Drain grease, except 1 tablespoon.
  • Add 2 tablespoon flour, stir in well.
  • Add liquid.
  • Cook until thick.
  • Add vegetables, salt and pepper.
  • (Sometimes I stop here and serve.) Melt butter in 2 quart casserole.
  • Beat eggs in medium bowl.
  • Add milk, blend well.
  • Add flour and salt, beat until batter is smooth.
  • Pour into dish.
  • Spoon meat mixture into center of batter to within 1 inch of edge.
  • Bake in 425 degree oven for 30 minutes or until puffed and browned.

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