Yorkie Beef Pudding - cooking recipe

Ingredients

Yorkshire Pudding
2 eggs
1 cup milk
1/2 teaspoon salt
1 cup flour
2 tablespoons melted butter
Filling
2 tablespoons butter
1 small onion, thinly sliced
1 lb ground beef or 1 1/2 cups of leftover beef, chopped
1/2 - 1 cup of leftover vegetables or 1/2-1 cup frozen mixed vegetables
1 cup water
3 tablespoons flour
salt and pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
additional leftover gravy, heated (optional)

Preparation

Preheat the oven to 425 degrees F.
Place eggs, milk, salt, and flour in a blender and blend until smooth.
Let rest.
Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
Add ground beef and brown well.
Sprinkle the flour over the beef and onions and blend in.
Add water and stir.
Bring to a boil and cook until thickened.
Add garlic powder and Worchestershire.
If the beef was not browned well you may need a beef bouillon cube at this point.
Add salt and pepper to taste.
Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
Place the 2 tablespoons of butter in a fluted quiche pan or use a 10\" pie plate.
When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
Give the Yorkshire Pudding another twist on the blender and add to the pan.
Spread the beef and gravy mixture evenly on top within one inch of the edge.
Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
Serve with additional heated gravy if you wish.