Roast Beef with Mushroom Gravy Recipe

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Roast Beef with Yorkshire Puddings Mushroom Gravy Recipe

(Low Fat Beef Recipe)

Ingredients:  Serves 6,  Oven: Preheated to 230C

1 lb (680 g) lean topside beef, wiped

level teaspoon each plain flour, mustard powder and ground allspice

 

For the Yorkshire puddings:

3 oz (85 g) plain flour

1 egg, size 2

pint (150 ml) skimmed milk

1 teaspoon vegetable oil

 

For the mushroom gravy:

pint (285 ml) vegetable stock

9 oz (225 g) chestnut mushrooms, wiped and finely chopped

1 level tablespoon cornflour

1 teaspoon Worcestershire sauce

1 level teaspoon French or whole-grain mustard

Freshly ground black pepper

 

Method:

Put the beef in a small roasting tin.  Mix the flour, mustard and allspice together and rub all over the beef.  Cook in the preheated oven for 20 minutes, then lower the temperature to 190C and cook for a further 40 minutes for medium-rare beef or 50 minutes for well-done beef.  Baste with the meat juices two or three times during cooking.  As soon as the meat goes in the oven, prepare the pudding batter.  Whisk together the flour, egg and half the milk until smooth.  Gradually whisk in the remaining milk.  Cover and leave to stand.  To prepare the gravy, simmer the stock and mushrooms in a saucepan, uncovered, for 15 minutes.  Take off the heat and set aside.  When the beef is cooked to taste, lift it onto a hot serving dish, cover and leave to rest.  Raise the oven temperature to 220C.  Brush a 12-cup, nonstick bun tray very lightly with the vegetable oil and heat for 1 minute in the oven.  Pour a little of the batter into each cup, dividing it as equally as possible, and cook for 10 minutes or until well risen and golden brown.  Meanwhile, blend a little of the mushroom stock with the cornflour and stir back into the pan with the Worcestershire sauce and mustard.  Skim off the fat from the meat tin and discard.  Pour the mushroom mixture into the meat tin and stir briskly over a direct heat to blend in the browned meat juices as the gravy comes to the boil.  Cook for 1 minute, then season with pepper and pour into a warmed serving jug.  Trim the joint of any fat before carving it into thin slices and arranging it on a serving plate.  A garnish of bay or basil leaves gives a touch of color for an attractive presentation.  Give each diner two of the Yorkshire puddings with the beef and hand round the gravy separately.  Crunchy sesame potatoes and the flavor of broccoli or spring cabbage blend well with the spicy beef and gravy.  Topside, one of the most popular cuts of beef, is an excellent source of lean meat and suitable for roasting or pot roasting.  It is well-flavored and, if properly kept by the butcher, makes a tender joint.  In this recipe, a piquant mushroom gravy adds a new element to a traditional Sunday lunch.

 

Note:  When mixing the Yorkshire pudding batter, use a balloon whisk.  It produces a smooth batter quickly, and also incorporates tiny air bubbles in the mixture, which lighten the puddings.

 

Nutrient Value Per Serving:

240 calories

8 g total fat (3 g saturated fat)

15 g carbohydrates

0 added sugar

1 g fiber

115 mg sodium

 

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