Individual Yorkshire Puddings with Rare Roast Beef
| Yield: | 1 Servings |
| Categories: |
| FOR BATTER | ||
| 1 | c | Plus 2 tablespoons milk |
| 2 | lg | Eggs |
| 1 | lg | Egg yolk |
| 1 | c | All purpose flour |
| 1 | ts | Salt |
| Freshly ground black pepper to taste | ||
| 3/4 | c | Vegetable oil |
| 3/4 | c | Sour cream |
| 1 | tb | Plus 1 teaspoon drained bottled horseradish |
| 1 | ts | Chopped fresh flat-leafed parsley leaves; (wash and dry before chopping) |
| 1/2 | lb | Cooked rare roast beef; sliced 3/8-inch thick and slices cut into 1 inch piece |
| GARNISH | ||
| 36 | sm | Fresh flat-leafed parsley leaves |
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