Ragout of Beef with Yorkshire Puddings and Onion Rings

Braising steak 200 g

Seasoned flour 25 g
Oil 10 g
Butter 15 g
Onion chopped 1
Red wine 75 ml
Beef stock 75 ml
Salt and pepper To taste
Five spice Pinch
Garlic clove, crushed 1
Button mushrooms 30 g
Parsley, chopped To garnish
Method

1. Cube the braising steak and toss in flour shaking off the excess. Set aside.
2. Melt the butter and oil in a large saucepan add the floured steak to the pan, sealing
over a moderate heat. Add the chopped onion and mix well.
3. Gradually add the red wine and beef stock, season with salt, pepper and five spice,
stir in the garlic.
4. Lower the heat, cover with a lid and simmer gently for 1 ¾ hours.
5. Add a little oil to a small frying pan and brown the button mushrooms.
6. Transfer to the main saucepan and cook for a further 20 minutes.
7. At the end if the stew is a little too thin add some cornflour dissolved in cold water.

YORKSHIRE PUDDINGS

Plain Flour 150 g

Egg 2
Milk 100 ml
Salt To taste
Method

1. Put the flour into a bowl and make a well in the middle.
2. Add the egg to the well and start mixing the flour slowly into the egg.
3. Slowly add milk as you go making the whole mixture into a smooth batter.
4. Season with salt.
5. Heat a 6 inch flan tin with some oil and pour in the Yorkshire pudding mix.
6. Bake in a hot oven until well risen and firm.
Onion Rings

Onion, sliced into rings 1

milk
Seasoned flour
Salt and pepper To taste
Method

1. Toss the onion rings in a bowl with the milk until coated.
2. Mix some flour on a tray with salt and pepper.
3. With your fingers, remove the onion rings from the milk and toss in the seasoned
flour.
4. Fry in hot oil until crisp and golden.
5. Remove with a spider and drain on kitchen paper.

To serve

1. Place the cooked Yorkshire pudding in the middle of a plate.

2. Fill the pudding with the ragout of beef.
3. Stack the onion rings up on top of the ragout.
4. Garnish with chopped parsley.

Onion rings

Chopped parsley

Ragout of beef

Yorkshire pudding