Get the Recipe: Leftover Roast Beef and Yorkshire Pudding
Turn your leftover roast beef and gravy into this quick and easy dinner, served atop a skillet Yorkshire pudding with horseradish sauce.
Ingredients
For the Yorkshire pudding:
- 1 Tablespoon vegetable or canola oil
- 1 cup all-purpose flour
- 1 cup milk, 2 or 3% milk recommended, at room temperature
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
For the pan:
- 1 Tablespoon cooking oil, such as vegetable oil or canola oil
For the horseradish sauce:
- 1/4 cup sour cream
- 2 Tablespoons mayonnaise
- Dash Worcestershire sauce
- 1/2 - 1 Tablespoon horseradish, adjust to taste
- salt and freshly ground pepper
For topping:
- 1/2 lb leftover cooked roast beef, sliced or chopped and rewarmed
- 1 cup leftover beef gravy, warmed
- chopped parsley, for garnish
Instructions
- Tip! For the nicest Yorkshire pudding, start with room-temperature milk and eggs, so take them from the fridge 30-40 minutes ahead.
- A 10" (10-inch top diameter/8-inch bottom diameter) cast-iron skillet is perfect for baking up the Yorkshire pudding as it retains heat very efficiently. If you don't have a 10-inch cast-iron skillet, you can use a similar-sized oven-safe skillet or even a metal pie plate, but it won't hold heat in quite the same way and may affect the rise a bit. If you have the larger 12-inch cast-iron skillet, double the Yorkshire pudding ingredients to fill it well.
- Place the cast-iron skillet into the oven, then turn the oven on to 400F (non-convection/not fan-assisted). Allow the skillet to preheat in the oven while you prepare the Yorkshire pudding batter.
- Tip! You can rewarm the roast beef and gravy in the microwave or alternately in a saucepan. You can warm the roast beef right in the gravy if you like or wrap in foil and pop it into the oven to warm.
- In a blender, food processor or (immersion blender), blend together all of the Yorkshire pudding ingredients until smooth.
- Have ready a pastry brush and the oil for the pan.
- When the oven has preheated, carefully remove the hot skillet from the oven. Add the 1 Tablespoon of oil to the pan and use a pastry brush to spread the oil around the pan. Pour the Yorkshire batter into the pan then immediately place into the oven.
- Bake the Yorkshire pudding until puffed and golden, about 30 minutes.
- While the Yorkshire pudding is baking, stir together the ingredients for the Horseradish sauce in a small bowl, starting with the lesser amount of horseradish. Don't forget to season it well with salt and pepper. Taste the sauce and add additional horseradish, to taste, as needed. Let stand at room temperature if using immediately or refrigerate if making ahead.
- When the Yorkshire pudding is done, remove it from the oven. The Yorkshire pudding will deflate some as it starts to cool. Top with warmed roast beef and gravy. Drizzle the horseradish sauce overtop and garnish with chopped fresh parsley and enjoy immediately.
Notes
Tips!
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- You can make this dish even without leftover roast beef and gravy. Simply substitute thick-sliced deli roast beef and store-bought beef gravy.
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- I used chopped parsley for garnishing here, but if I'd had baby arugula on hand I might have given that a go. I think the peppery arugula would work well here too.
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- Adjust the amount of horseradish in the sauce to your taste or depending on how spicy your horseradish is.
Serving: 1serving, Calories: 367kcal, Carbohydrates: 32g, Protein: 22g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 141mg, Sodium: 1538mg, Potassium: 357mg, Fiber: 1g, Sugar: 4g, Vitamin A: 302IU, Vitamin C: 26mg, Calcium: 274mg, Iron: 3mg
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