Yorkshire Puddings and Creamy Horseradish Sauce

I cooked a roast beef, all by myself! This is a first for me. My awesome Dad gave me a lovely moose roast the last time I saw him. 

I remember having the occasional Sunday roast dinner as a kid and my favourite part was always the Yorkshire puddings.  I loved filling them with gravy! They are so easy and so darned good.

What you need,

Click Here To Print

3 eggs

1 cup milk (I used 1%)

1 cup all-purpose flour

1/8 tsp. salt

2 tbsp. vegetable oil

Heat your oven to 400 degrees. Generously grease 6 muffin cups with the oil. A little layer of oil on the bottom of each muffin cup is good.

Whisk the eggs, milk, flour and salt together. Let it sit at room temperature for 30 minutes.

Put the greased pan into the hot oven for 3-5 minutes until the oil is hot.

Pour the batter into each cup to about 2/3 full.

Bake for 25 minutes until puffy and golden brown. Don’t open the oven door. You don’t want your little puffy puddings to drop.

I also made a little creamy horseradish sauce to go with, it was so good!

You need,

3 tbsp. horseradish

¼ cup sour cream

1 tbsp. mayo

1 tsp. Dijon mustard

1 tbsp. chopped fresh chives or green onion

½ tsp. granulated sugar

Mix all the ingredients together and refrigerate for 30 minutes.

I would share how I did the roast beef but I am no expert on that, I was lucky it turned out so well!

I will tell you that browning the roast well on all sides before putting it in the oven made it very tasty, it had a nice crispy crust on it and it sealed in the juices.

So there you have it, a perfect Sunday supper! It was so awesome, it totally made me feel like a grown up!

Jen