This recipe is an old family favorite. We would eat it on Sunday dinner, especially when I got to choose what we were having. I have no idea what is meant by Yorkshire Beef. I just know that is what we called it. Basically it is a delicious beef with onion/mushroom gravy that is served over popovers. I think the recipe originally came from a newspaper article (correct me if I’m wrong, Mom.)
If you don’t know what a popover is, you need to. They are little bundles of delightfulness. They are kinda like a muffin and a crepe in one. The beef gravy soaks into the popover’s nooks and crannies and that is pretty much the best.
The gravy recipe is pretty hard mess up, so no worries. If you can just get the popovers made, you’ll be good.
A funny story about Yorkshire Beef and popovers…
When I was a teenager, my mom asked me to make popovers for her. She was teaching piano lessons, as she did when I was younger and still does, and we had a family gathering that night. My best friend Heidi was over with me and we accepted the assignment. She instructed me that since this was an extended family gathering I would need to multiply the recipe by 8 instead of 3 (which was normal for our hungry family of 7) I pulled out my mom’s recipe card and quickly and confidently made the calculations for the increased batch.
I started cracking eggs like crazy. My friend Heidi seemed a little uneasy. As I cracked more and more eggs, she finally questioned my math. I assured her that everything was perfectly correct. After I had cracked 54 eggs (yes my mom had 54 eggs in the fridge) and added about 2 gallons of milk, I realized that maybe my math wasn’t so good after all. But we had reached the point of no return and I was trying to save face. As we added the flour, we found that the batter wouldn’t fit in the biggest mixing bowl we owned (which was a BIG mixing bowl.) I went in to my mom and asked if we had a bigger mixing bowl I could use.
I could see the alarm bells going off in her eyes. My question alerted her that something was not right. The batter should have easily fit into the big mixing bowl. She entered the kitchen to find 54 eggs shells, 2 gallons of milk exhausted and flour everywhere. She tried to stay calm as she attempted to deduce what I had done. (This was a typical experience with me in my youth; A lot of head scratching and trying to remain calm.)
Well, it turns out, that her recipe card had her annotations in the margin in front of the measurements. So she didn’t have to make the calculations when she multiplied it for our family. I had looked at the annotations and multiplied those instead of multiplying the original recipe. So I essentially ended up multiplying the batch by 24. It took a VERY long time to bake all that batter into popovers and nobody went hungry that night!
There is hope for everybody! I promise.
Have no fear. You can just follow the recipe as is. No need for multiplication or fancy math.
It’s best if you first brown your beef cubes, although you can just roast it in the oven or crock pot first.
You will want to make sure you use the browned bits and drippings in the pan after you’ve browned the beef. It looks like this. This is where lots of flavor is hiding. Sneaky sneaky brown stuff. You don’t get this when using the crock pot.
You will think you are adding an awful lot of onions, but the cook down and you won’t even notice. them.
Other than that, just throw everything in the pot and let it simmer for a long time, so that the beef gets tender and scrumptious.
Enjoy this for Sunday dinner soon!