Hot Roast Beef Sandwiches with Horseradish Cream

It has been one busy week around this house. Work projects due, a last minute freelance project for a friend and, of course, cooking, photographing and blogging!

You know, sometimes, life just gets ahead of you doesn’t it? I mean, life takes off at a flat-out run while you’re still back there trying to stretch out and start jogging. Or in my case you’re still looking for your walking shoes and a good pair of socks. Well, this is a recipe for those days when it seems like life has left you in the dust but you still have to get dinner on the table. All you’ll need to do is stop by the deli at your grocery store and buy a pound of roast beef. You probably already have everything else on hand.

I think that a dinner sandwich should be something really substantial, don’t you? And these are. They’re open faced so you can make a pretty presentation on the plate, too.

1 lb. thickly sliced deli roast beef
4 slices bread
2 tablespoons butter

For the Onion Gravy:
1 large (or 2 medium) onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
salt and pepper, to taste
2 tablespoons parsley, roughly chopped
2 tablespoons all-purpose flour
1 1/2 cups beef broth or stock

For the Horseradish Cream:
1/2 cup sour cream
2 teaspoons prepared horseradish
1/2 teaspoon dried dill weed
salt and pepper, to taste

First, prepare the horseradish cream by combining in a small bowl the sour cream, horseradish, dill weed, salt and pepper. Set this aside for later.

Next, make the onion gravy.

Slice the onion thinly. In a large skillet, place the olive oil and butter over medium-high heat. When the butter has melted, add the onions, salt and pepper and cook until the onions are wilted and begin to caramelize. How much you caramelize the onions will determine in part how dark the final gravy is. If you want your dark, just keep cooking the onions. You can get them as dark and caramelized as you like. Just don’t let them burn.

When the onions are nearly done, add the parsley and cook a few minutes longer.

Sprinkle the flour over the onions in the pan and cook, stirring, for several minutes until the flour has begun to brown. The depth of color in the flour will also add to the color of the gravy. Cook the flour at least long enough to get rid of the raw flour taste. Two or three minutes will accomplish that, but you can continue to darken your roux if you like. Slowly add the beef stock, stirring constantly, and cook until the gravy is thickened.

Add the sliced roast beef to the pan. I ask my deli guy to cut the roast beef very thickly. I’ve found that if it’s too thin it will overcook in the gravy and sort of curl up. Tell him (or her) that you want about 8 slices to a pound – very thick. Stir the roast and gravy around so that the meat is coated. Cover the pan and reduce the heat to the lowest setting.

Meanwhile, preheat the oven broiler and spread the bread generously with butter. Place under the heated broiler until toasted. Use a good, substantial bread for this sandwich. This was a nice sourdough.

To assemble: Spread each piece of toasted bread generously with the horseradish cream. Divide the roast beef into four portions and place on top of the horseradish cream. Top each with a generous portion of onion gravy.

Serve with some french fries and a tossed green salad.

Enjoy!

Do you have a favorite quick and easy meal for busy days?
I’d love to hear about it!

Other Roast Beef Sandwiches recipes you might enjoy from around the internet:

• {Not your regular} Roast Beef Sandwich from bell’alimento
• My Wooden Spoon’s French Dip Roast Beef Sandwich
• Tangy Roast Beef Sandwiches at Yum Sugar