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Traditional roast beef with Yorkshire puddings
Ingredients
- 1 piece (about 1kg) beef scotch fillet
- 1 tablespoon olive oil
- 4 (about 150g each) sebago potatoes, peeled, quartered
- 500g kent pumpkin, peeled, deseeded, cut into 4cm pieces
- 2 tablespoons plain flour
- 125ml (1/2 cup) dry red wine
- 500ml (2 cups) Campbell's Real Stock Beef
- Steamed green peas, to serve
- Yorkshire puddings
- 115g (3/4 cup) self-raising flour
- 1/2 teaspoon salt
- 1 egg, lightly whisked
- 250ml (1 cup) milk
- 2 tablespoons vegetable oil
- Horseradish cream
- 85g (1/3 cup) sour cream
- 1 tablespoon drained grated horseradish
- 2 teaspoons Dijon mustard
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