Best 5 Ground Beef Yorkshire Recipes

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Ground beef Yorkshire is a hearty and comforting dish that is perfect for a cold winter day. It is made with ground beef, Yorkshire pudding batter, and vegetables, and can be served with a variety of sides. The ground beef provides a savory flavor, while the Yorkshire pudding batter adds a light and fluffy texture. The vegetables add a colorful array of flavors and textures, and the gravy brings it all together.

Let's cook with our recipes!

GROUND BEEF WELLINGTON



Ground Beef Wellington image

Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy yet fancy, perfect for when it's just you and one kid or a friend.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped fresh mushrooms
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
Large egg, lightly beaten, optional
1 teaspoon dried parsley flakes

Steps:

  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Nutrition Facts : Calories 578 calories, Fat 37g fat (16g saturated fat), Cholesterol 207mg cholesterol, Sodium 909mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.

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

BEEF YORKSHIRE PIE



Beef Yorkshire Pie image

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

Provided by Charmed

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground coriander
1/8 teaspoon cumin
1/2-1 clove garlic, finely minced
1 1/2 cups flour
1/2 teaspoon salt
3 eggs, beaten
1 1/2 cups milk

Steps:

  • You will need 2 skillets for this dish; one should be a 10" skillet that is oven safe.
  • Preheat the oven to 400.
  • In one skillet, cook the beef, onions, salt, pepper, coriander, cumin and garlic until the beef is browned; drain.
  • Put the 10" oven safe skillet into the oven until the pan is hot.
  • Meanwhile, in a bowl, mix the flour with the salt.
  • Set aside.
  • In another bowl, mix the eggs and milk, and add to the flour mixture, beating until smooth.
  • Pour half the batter into the hot skillet.
  • Top with the meat mixture, then the rest of the batter.
  • Return to the oven and bake for 40 minutes.

ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING



Roast Top Round Beef Roast with Yorkshire Pudding image

Provided by Food Network

Categories     main-dish

Time 2h51m

Yield 6 servings

Number Of Ingredients 22

1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
1 heaping cup all-purpose flour
16 cloves peeled garlic
1/2 teaspoon salt
2 large eggs
1 cup whole milk
3 tablespoons beef drippings and fat
3 tablespoons beef drippings and fat
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
  • Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
  • While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
  • Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
  • Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

RARE BEEF WITH MUSTARD YORKSHIRES



Rare beef with mustard Yorkshires image

Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course

Time 3h25m

Number Of Ingredients 14

4 garlic cloves
2 tbsp lemon thyme leaf
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef (mine was a large 2-rib), French trimmed and at room temperature
12-16 potatoes , peeled and halved, or quartered
4 tbsp olive oil
175ml full-fat milk
2 large eggs and 1 large egg white
1 tbsp wholegrain mustard
115g plain flour
goose fat (from a can) or sunflower oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
  • Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
  • Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.

Nutrition Facts : Calories 767 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 60 grams protein, Sodium 0.75 milligram of sodium

Tips:

  • Choose the right ground beef. For the best results, use ground beef that is at least 80% lean. This will help to prevent the meatballs from becoming too greasy.
  • Season the ground beef well. Don't be afraid to add plenty of salt, pepper, and other seasonings to the ground beef before cooking it. This will help to give the meatballs a lot of flavor.
  • Cook the ground beef thoroughly. Make sure that the ground beef is cooked all the way through before you add it to the Yorkshire pudding batter. This will help to prevent foodborne illness.
  • Let the Yorkshire pudding batter rest. After you've mixed together the Yorkshire pudding batter, let it rest for at least 30 minutes before cooking it. This will help the batter to develop a smooth, consistent texture.
  • Cook the Yorkshire pudding in a hot oven. The hotter the oven, the better the Yorkshire pudding will rise. So, preheat your oven to the highest temperature that it will go before you start cooking the Yorkshire pudding.
  • Don't open the oven door while the Yorkshire pudding is cooking. This will cause the pudding to fall, so resist the temptation to peek! Just wait until the cooking time is up before you open the oven door.
  • Conclusion:

    These tips will help you to make perfect ground beef Yorkshire puddings every time. So, next time you're looking for a delicious and easy-to-make meal, give this recipe a try. You won't be disappointed!

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