🥩 Sunday Roast Beef

Name: Sunday Roast Beef
Total time: 150 min
Yield: 6
Cuisine: United Kingdom · England
Ingredients: 1.5 kg beef topside or rib joint; 800 g potatoes, peeled and halved; 100 g plain flour; 2 eggs; 150 ml milk; 500 g carrots and green vegetables; 2 tbsp neutral oil; 500 ml beef stock; 1 tbsp flour for the gravy; Salt and pepper

Origin: United Kingdom · England

832kcal

per serving · 450 g

185kcal

per 100 g

68 gProtein15 g / 100 g

36 gFat8 g / 100 g

45 gCarbs10 g / 100 g

A Sunday roast of beef is the traditional British weekend meal: slices of roast beef served with puffy Yorkshire puddings, crisp roast potatoes, seasonal vegetables and plenty of gravy. The beef is usually cooked to pink in the middle, while the Yorkshire puddings are crisp at the edges and soft inside. It is served as one generous plate, often at a family lunch.

Diets

✓

Low-carb10 g carbs per 100 g

✓

High protein15 g protein per 100 g — 32% of the calories

Pork — checkbecause of: gravy

Not vegetarianbecause of: beef, gravy

Not veganbecause of: beef, yorkshire pudding, gravy

Contains glutenbecause of: yorkshire pudding, gravy

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

beefyorkshire puddingroast potatoesgravyvegetables

Recipe

6 servings150 min

Ingredients

1.5 kg beef topside or rib joint
800 g potatoes, peeled and halved
100 g plain flour
2 eggs
150 ml milk
500 g carrots and green vegetables
2 tbsp neutral oil
500 ml beef stock
1 tbsp flour for the gravy
Salt and pepper

Method

Season the beef and roast at 220°C for 20 minutes, then at 180°C for about 15 minutes per 500 g for medium-rare; rest under foil.
Parboil the potatoes for 8 minutes, rough them up, toss with 1 tbsp oil and roast for 45–50 minutes until crisp.
Whisk the flour, eggs and milk into a batter; heat the remaining oil in a muffin tin at 220°C, pour in the batter and bake for 20–25 minutes without opening the oven.
Steam or boil the vegetables.
Stir the flour into the meat juices in the tin, whisk in the stock and simmer into gravy.
Slice the beef and serve with the potatoes, Yorkshire puddings, vegetables and gravy.

How to make it lighter

Fill half the plate with vegetables and limit roast potatoes to 2–3 pieces.
Choose a lean joint such as topside and trim visible fat before serving.
Skim the fat off the meat juices before making the gravy and pour it sparingly.

History

Roasting beef for Sunday became a strong English tradition by the 18th century, and roast beef became something of a national symbol. Yorkshire pudding, originally cooked under the roasting meat to catch its drippings, is the standard partner for beef.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →