CREAMY HORSERADISH SAUCE
This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!
Provided by Jandeebee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 1.4 g, Cholesterol 7.9 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 170.5 mg, Sugar 0.4 g
STEAK BITES WITH SPICY BLUE CHEESE CREAM
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Heat a heavy-bottomed skillet over medium-high heat.
- Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
- Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
- Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.
BEEF BITES WITH CREAMY HORSERADISH SAUCE
Here's one way to make 'em glad they came to your party! How many other hosts would serve roast beef nibbles with creamy horseradish sauce?
Provided by My Food and Family
Categories Sauces & Condiments
Time 20m
Yield Makes 24 servings, 1 appetizer each.
Number Of Ingredients 5
Steps:
- Mix sour cream and horseradish.
- Spread each toast slice with 1 tsp. of the sour cream mixture; top with 1 or 2 beef strips.
- Top evenly with the sour cream mixture; sprinkle with onions.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CREAMY BEEF WITH SOUR CREAM CHIVE BISCUITS
Slow simmered in one pot and finished off in the oven, this hearty beef dinner from the 1965 edition of Betty Crocker's Dinner in a Dish cookbook defines home-style cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 19
Steps:
- In large bowl, stir together 1/2 cup Bisquick mix, the 1/2 teaspoon salt, 1/8 teaspoon pepper and the paprika. Add beef; stir until beef is evenly coated.
- In ovenproof 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add beef; cook until browned on all sides. Stir in carrots, onion, garlic and tomatoes. Add just enough water to barely cover beef and vegetables. Reduce heat to low. Cover tightly; cook 1 hour 30 minutes, stirring occasionally, until beef is tender.
- Stir in peas. Cover; cook 15 to 30 minutes longer or until peas are tender.
- Heat oven to 425°F. Remove Dutch oven from heat; stir in 2/3 cup sour cream and the Worcestershire sauce. Season to taste with salt and pepper. Place Dutch oven in oven to keep hot while making biscuits. (You can also transfer mixture to 2-quart casserole dish at this time if Dutch oven or skillet is not ovenproof.)
- To make Sour Cream Chive Biscuits, in medium bowl, stir together biscuit ingredients until a soft dough forms. For rolled biscuits, place dough on floured work surface; gently smooth dough into a ball and knead 5 times. With rolling pin, roll out dough until 1/2-inch thick. Cut with floured 2-inch cutter into biscuits. For drop biscuits, do not make ball or knead dough; drop dough by spoonfuls onto hot beef mixture. (Drop any remaining dough onto greased cookie sheet.)
- Bake 15 to 20 minutes (bake biscuits on cookie sheet 10 minutes) or until light golden brown.
Nutrition Facts : ServingSize 1 Serving
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- While the skillet is heating, trim and discard the fat from the edges of the steaks, blot the steaks dry with paper towels. Brush one side of each steak with oil and season with salt and pepper.
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