A hearty and delicious main dish sandwich. Perfect for days when cooking time is in short supply.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Ingredients
1poundthickly sliced deli roast beef
4slicesbread
2tablespoonsbutter
For the Onion Gravy:
1large onionor 2 medium, thinly sliced
1tablespoonolive oil
1tablespoonbutter
salt and pepperto taste
2tablespoonsparsleyroughly chopped
2tablespoonsall-purpose flour
1 ½cupsbeef broth or stock
For the Horseradish Cream:
½cupsour cream
2teaspoonsprepared horseradish
½teaspoondried dill weed
salt and pepperto taste
Instructions
Prepare the horseradish cream by combining in a small bowl the sour cream, horseradish, dill weed, salt, and pepper. Set aside.
Prepare the onion gravy. Slice the onion thinly. In a large skillet, place the olive oil and butter over medium-high heat.
When the butter is melted, add the onions, salt, and pepper and cook until the onions are wilted and begin to caramelize.
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.
Slowly add the beef stock, stirring constantly, and cook until thickened. Add the sliced roast beef to the pan. Cover the pan and reduce the heat to the lowest setting.
Preheat the oven broiler. Spread the bread generously with the butter. Place under the heated broiler until toasted.
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.