Sunday Dinner Recipes: Roast Beef Recipe

Don't forget your vegetable side dish. Just as you do with nutritious lunches, it's also a good idea to add vegetables to all of your meals.

1 broccoli head - cut into bite size pieces

Steam broccoli in double boiler or steamer for 5-7 minutes. Be careful - I had mine in the double boiler and forgot about them so they do look a bit overdone in the picture. Greens add colour and nutrients to your plate.

Instead of mashed potatoes, I wanted to add a bit of variety so I added carrots to the mix.

4-5 peeled and chopped potatoes

1 chopped carrots

1/4 cup red onion

1/2 cup sour cream

Boil potatoes & carrots in salted water. In small fry pan, saute 1/4 cup red onion. Once potatoes & carrots are done, drain and add onion and 1/2 cup sour cream. Mash together and season with butter, salt and pepper to taste.

It's a smooth. creamy combination that's a nice change from the ordinary.

Now you can't have your Sunday Roast Beef dinner without yorkshire pudding.   I use my muffin tins to make them.  Simple and easy for delicious yorkshire puddings.

1 and 1/2 cups flour

3/4 cups milk at room temperature

3 eggs at room temperature

1/2 cup water

1/4 cup butter and 1/4 cup olive oil (instead of beef drippings)

Whisk flour, milk and eggs in a bowl.  Then add water and whisk together until light and fluffly.  Let the mixture sit for 30 mins at room temperature.  Preheat oven to 400 degrees. 

I melted butter in a ramekin and then added olive oil to that.  Spoon into 12 muffin tins.  Heat in oven til butter and oil boils.  Then take them out and fill the muffin tins 3/4 full with the batter.  Hint:  fill them 1/2 full first and then top up after so you will have 12 even yorkshire pudding.

Put them in the oven and bake for 30 mins.  Turn the oven light on because you don't want to open the oven door til they are done.  It's a great way to see how the yorkshire puddings grow and pop over. 

Yummy yorkshire pudding with the beef gravy. 

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