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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.
Ingredients
Instructions
Season the beef chuck and simmer it over medium-high heat until well browned, about 4 minutes.
Add the brussels sprouts and carrots, cooking until softened, about 4 minutes.
Stir in the HP sauce and thyme for 4 minutes.
Prepare the suet dumplings separately according to package directions.
Let the beef simmer for about 18 minutes so it becomes tender.
Taste and adjust the seasoning.
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.
