Yorkshire Beef

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yorkshire beef

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.

yorkshire beef

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.

yorkshire beef

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.

yorkshire beef

You will think you are adding an awful lot of onions, but the cook down and you won’t even notice. them.

yorkshire beef

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.

yorkshire beef

Enjoy this for Sunday dinner soon!

Yorkshire Beef

Prep Time: 40 minutes

Cook Time: 4 hours

Yield: Serves 6

Yorkshire Beef


    For the Yorkshire Gravy
  • ~2 pound boneless roast cut into bite sized pieces
  • couple pinches of salt
  • 2 tablespoons oil
  • 1 can cheddar cheese soup
  • 1 can beef consumme soup
  • 1 can beef broth
  • 1 1/2 tablespoon dried basil
  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 1 cup sliced sauteed mushroom, or 2 cans mushrooms
  • For Popovers
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 2 teaspoons salt
  • 2 cups flour


  1. Sprinkle beef cubes evenly with a couple pinches of salt. Heat oil in a large stock pot. Brown beef cubes over medium high heat until the edges are caramelized. You may need to work in batches so you don't overcrowd the pan.
  2. Make sure to save any dripping and browned bits in the bottom of the pan. Add the onions.the soups, basil, mushrooms and any beef that you may have removed from the pan.
  3. Turn the heat down to low, cover and let simmer for 3-4 hours. The longer the better. Add salt to taste just before serving. You shouldn't need too much if you'e seasoned the beef well, as the soups are pretty salty.
  4. Note: You could also use a crock pot, but it's best to brown the beef first in a pan and use the drippings and browned bits. Alternately you can pre cook your roast in a crock pot or oven and then assemble the gravy while the popovers bake.
  5. To Make Popovers
  6. Preheat oven to 400.
  7. In a large bowl whisk together the eggs, milk, water, salt and flour until smooth. You can also use the blender.
  8. Spray a muffin tin with nonstick cooking spray. Fill each tin about 1/3 full.
  9. Cook for about 20 minutes or until golden brown and puffy. Remove from muffin tins immediately.
  10. Serve Yorkshire gravy over popovers.

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  1. mom says

    Thanks for the laughs! One wonders what was wrong with the mom who gave you such a responsibility? I also remember a double (or triple) batch of cupcakes you made that went awry and burned up the hand mixer. And look what an awesome cook you became! Yorkshire Beef is a stylized form of Yorkshire Pudding, which is an English dish. Yorkshire Pudding is a meaty sauce served over what might be described as popovers baked in a loaf pan or 9X13 pan. We do that and call it German Pancakes. As you know I am no expert on English or German dishes (or American dishes either, for that matter). But I believe that’s the pedigree of your Yorkshire Beef recipe. It came from the newspaper to my mother, and then to me. And then to you and all your fortunate readers.

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