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Ingredients
- 1 c. flour
- 2 brown eggs
- 1 c. milk
Method
- Preheat oven to 425°.
- After removing a rump roast from its cooking pan, return pan to oven while gently mixing ingredients in a small bowl.
- Remove pan with drippings carefully.
- Add batter to pan and replace in oven.
- Cook for 10 to 15 minutes.
- It's done when it puffs up like a popover.
- Cut into squares to serve and top with beef gravy.
- (A 13 x 9 x 2-inch pan works well.)