Roast Beef with Yorkshire Pudding

Roast Beef

3-4 lbs sirloin or standing rib roast
3-4 slices bacon
1 onion, chopped
1 clove garlic, chopped
1/2 green pepper, chopped
1 tomato, chopped

Place 3-4 slices of bacon on the bottom of a roasting pan and put the roast on top of them. Preheat the oven to 500 for 5 minutes, and while it heats add the onion, garlic, green pepper and tomato to the roasting pan. Slide the roast into hot oven for 5-10 minutes, then lower the oven heat to 300-350 and continue roasting, basting frequently until the meat is done to your liking.
In a 300 oven:    15 minutes per pound for rare
                        18 minutes per pound for medium
                        20 minutes per pound for well done

Yorkshire Pudding

1 c sifted flour
2 eggs, beaten
1 c milk
dash salt and white pepper
1/2 t baking powder
1/4 c water
Mix all the ingredients together and beat thoroughly with a rotary beater. When your roast is done, take it from the oven and let it rest under foil. This will distribute the juices and make the roast easier to carve. Turn the over heat to 450 and strain 1/4 cup of the fat from the bottom of the roasting pan into a heated heavy iron skillet. Pour the pudding batter over this fat and bake in the 450 oven for 25 minutes, or until nicely browned. Cut in wedges and serve in a separate dish with the roast beef.

Pan Gravy

Puree the vegetables from the roasting pan and heat then add about 1/2 cup of water mixed with 2-3 tablespoons of flour. Cook and stir until thickened.