Title: Yorkshire Pudding and Beef
Categories: Beef
Yield: 4 Servings
| 3 | tb | Butter/margarine |
| 1 | lb | Ground chuck |
| 3 | tb | A-1 sauce |
| 1/4 | c | Onion; chopped |
| 1 | tb | Parsley; chopped |
| 1 | ts | Salt; or to taste |
| 1/8 | ts | Ground nutmeg |
| 2 | | Eggs |
| 1 | c | Milk |
| 1 | c | Flour |
| 1/4 | ts | Salt |
Set oven to 400 and melt butter in a 6 cup shallow casserole as it is
heating up. Combine chuck, steak sauce, onion, parsley, salt and nutmeg in
a medium size bowl until well blended. In a second bowl, beat eggs until
foamy with a wire whisk; stir in milk; beat in flour and 1/4 tsp salt until
very smooth. Pour half the batter into heated casserole; drop meat mixture
by teaspoons over batter; top with remaining batter to cover meat mixture.
Bake at 400 for 35 minutes, or until batter is crisp and brown around the
edges. Serves 4.