Toad in the Hole
1 large onion, coarsely chopped
1 1/2 cups water
2 tablespoons butter, melted
1/4 cup Burgundy wine
1 pound filet mignon, cubed
3/4 medium green pepper, coarsely chopped
2 tablespoons butter, melted
1/2 pound small fresh mushrooms, washed, leave stems on
Lawry's Seasoned Salt, to taste
Lawry's Seasoned Pepper, to taste
1 recipe Yorkshire Pudding
Combine Brown Gravy Mix, water and wine; bring to a boil, reduce heat and simmer
uncovered for 5 to 7 minutes. Set aside and keep warm. Sauté vegetables in butter,
season to taste. Set aside and keep warm. Sauté filet pieces in butter; season to
taste. Place 1/4 of the filet pieces in each Yorkshire shell. Cover with 1/4 of
the vegetables and spoon Brown Gravy over all.
YORKSHIRE PUDDING SHELL: Sift together 1 cup less 1 teaspoon flour and 1/2 teaspoon
salt; make a well and add 2 beaten eggs. Blend; add 1 cup milk, beating continuously
for 10 minutes. Let stand 1 hour. Heat oven to 450 degrees. Place 5-inch omelet
pan in oven to heat. When hot, coat pan with oil and heat again. Pour 1/2 cup batter
into pan, bake for 35 minutes. Repeat with remaining batter.
Makes 4 servings.
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