Preparation:
Coat beef chunks in flour/s/p dredge, saute in oil and then cook over low temp with broth on stove top.
Prepare "Yorkshire pudding" and heat pan with beef fat. Cook Yorkshire in a baking dish and reserve.
Drain cooked beef and onions and set aside. Boil down residue until thick.
Pour over beef and onions placed inside Yorkshire bowl and cut into quarters to serve.
Serve with whisky glazed carrots and steamed broccoli. |
