Herb-Crusted Beef Toad-in-the-Hole
A herb-crusted twist on the British classic, using beef chuck sausages baked into a puffed, golden Yorkshire pudding batter.
Total time
48 min
Prep
13 min
Cook
35 min
Difficulty
medium
Cuisine
British
Ingredients
2 cupsbeef chuck
1brussels sprouts
1 cupcarrots
300gsuet dumplings
1 tbspHP sauce
1 tbspthyme
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the beef chuck and simmer it over medium-high heat until well browned, about 4 minutes.
2
Add the brussels sprouts and carrots, cooking until softened, about 4 minutes.
3
Stir in the HP sauce and thyme for 4 minutes.
4
Prepare the suet dumplings separately according to package directions.
5
Let the beef simmer for about 18 minutes so it becomes tender.
6
Taste and adjust the seasoning.
7
Serve hot over the suet dumplings, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
585
Protein
35.3g
Fat
35.1g
Carbs
32.4g
Fiber
3.2g
Sodium
527mg
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