Roast Beef Dinner with Yorkshire Pudding, Vegetables, and Stuffing
# Ingredients:
- **Roast Beef**:
- 1.5 kg beef roast (sirloin, rib, or topside)
- Salt and pepper
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Fresh rosemary and thyme sprigs
- **Yorkshire Puddings**:
- 150g plain flour
- 2 large eggs
- 150ml milk
- Pinch of salt
- Beef dripping or vegetable oil
- **Roast Potatoes**:
- 8 medium potatoes, peeled and halved
- 2 tbsp duck fat or vegetable oil
- Salt and pepper
- **Vegetables**:
- 2 large carrots, cut into batons
- 200g green beans, trimmed
- 1 head of broccoli, cut into florets
- **Stuffing**:
- 200g sausage meat
- 1 onion, finely chopped
- 1 tbsp sage (fresh or dried)
- 100g breadcrumbs
- 1 egg, beaten
- **Gravy**:
- Beef drippings from the roast
- 1 tbsp plain flour
- 2 cups beef stock
#### Directions:
**For the Roast Beef**:
1. Preheat the oven to 220°C (425°F).
2. Season the beef generously with salt, pepper, minced garlic, and herbs.
3. Heat a pan on high, add oil, and sear the beef on all sides.
4. Place the beef in a roasting pan and roast in the oven for 20 minutes.
5. Reduce the oven to 180°C (350°F) and roast for another 60-90 minutes depending on your preferred doneness.
6. Remove from the oven, cover with foil, and let rest for 15-20 minutes before slicing.
**For the Yorkshire Puddings**:
1. Preheat the oven to 220°C (425°F).
2. Mix flour, eggs, milk, and salt until smooth.
3. Heat beef dripping or oil in a muffin tin until very hot.
4. Pour batter into the hot oil and bake for 20-25 minutes until puffed and golden.
**For the Roast Potatoes**:
1. Preheat the oven to 200°C (390°F).
2. Boil the potatoes for 5 minutes, then drain and shake to rough up the edges.
3. Toss with duck fat or oil, season with salt and pepper, and roast for 40-50 minutes until crispy.
**For the Vegetables**:
1. Boil or steam the carrots, green beans, and broccoli until tender. Season with salt and pepper before serving.
**For the Stuffing**:
1. Sauté the onions in a pan until softened.
2. In a bowl, mix sausage meat, breadcrumbs, sage, and beaten egg.
3. Form the mixture into small balls or bake in a dish at 180°C (350°F) for 25-30 minutes until golden and cooked through.
**For the Gravy**:
1. Use the drippings from the roast beef pan and stir in flour, cooking for 2-3 minutes.
2. Gradually whisk in beef stock, bringing it to a boil, then reduce to a simmer until thickened.
3. Season with salt and pepper.
#### To Serve:
- Slice the roast beef and serve with Yorkshire puddings, crispy roast potatoes, steamed vegetables, stuffing, and drizzle with rich gravy.
Enjoy your hearty and delicious roast dinner!