Print

Leftover Roast Beef and Yorkshire Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty way to use up Sunday dinner leftovers, this recipe pairs airy Yorkshire puddings with tender roast beef, rich gravy, and tangy horseradish sauce for a comforting pub-style meal at home.

Ingredients

  • 1 tablespoon vegetable or canola oil (for batter)
  • 1 cup all-purpose flour
  • 1 cup milk (2% or 3%), at room temperature
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon cooking oil (for pan)
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • Dash Worcestershire sauce
  • 1/2 – 1 tablespoon horseradish, to taste
  • Salt and freshly ground pepper
  • 1/2 lb leftover roast beef, sliced or chopped and rewarmed
  • 1 cup leftover beef gravy, warmed
  • Chopped parsley, for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, whisk together flour, milk, eggs, and salt until smooth. Let batter rest while oven heats.
  3. Add 1 tablespoon oil into each muffin tin cup or Yorkshire pudding pan well, then place in oven until oil is hot and shimmering.
  4. Carefully pour batter into hot oil-filled cups, filling halfway. Bake 20–25 minutes until puffed and golden brown.
  5. Meanwhile, whisk sour cream, mayonnaise, Worcestershire sauce, horseradish, salt, and pepper to make horseradish sauce.
  6. Rewarm leftover roast beef and gravy on stovetop.
  7. To serve, fill Yorkshire puddings with beef, spoon over gravy, top with horseradish sauce, and garnish with parsley.

Notes

  • Add caramelized onions for extra sweetness in the beef filling.
  • Mix a little mustard into horseradish sauce for more kick.
  • Use leftover lamb instead of beef for a variation.
  • Keep Yorkshire puddings crisp by reheating in a hot oven.
  • Mini muffin tins work well for appetizer-sized versions.

Nutrition

Find it online: https://justsosavory.com/leftover-roast-beef-and-yorkshire-pudding/