Here's something new to try for dinner that's easy to make too! Creamed Roast Beef with Yorkshire Pudding! Homemade doughy cups are filled with roast beef chips in a creamy white horseradish sauce. Ready in just 30 minutes!
To make Yorkshire pudding batter, crack eggs into a bowl and beat until smooth. Whisk in milk then add flour, salt and cayenne pepper until blended.
Heat oven to 350˚. Divide 2 tablespoon of butter into 12 cups of a muffin tin or popover pan. Place pan into heated oven for a few minutes until butter is completely melted.
Remove pan carefully then spoon batter into each cup, about ¾ full. You may have leftover batter depending on the size of your eggs. Don't overfill the cups or you might make a mess of your oven.
Bake the Yorkshire pudding for about 20-25 minutes or until cups are puffed and golden brown. Do not open the oven during the bake time. Use your oven light to check on their progress.
While the Yorkshire pudding is baking, prepare the creamed roast beef. First, chop the roast beef into small squares about ½" wide.
Next, make a roux by melting butter in a sauce pan or dutch oven until bubbly. Add your herbs now if desired (see recipe post for ideas). Next whisk in flour and let bubble for a minute to cook out the floury taste. Next, whisk in milk and horseradish and bring to a boil. Add chopped roast beef then reduce to a simmer.
When Yorkshire pudding is done, carefully remove them from the muffin tin and put them onto plates. Spoon creamed roast beef over top, filling the cavities of the Yorkshire pudding. Top with chopped fresh parsley and pepper. Serve immediately!