Hot Roast Beef Sandwiches with Horseradish Cream
A hearty and delicious main dish sandwich. Perfect for days when cooking time is in short supply.
Servings 4 servings
Ingredients
- 1 pound thickly sliced deli roast beef
- 4 slices bread
- 2 tablespoons butter
For the Onion Gravy:
- 1 large onion or 2 medium, 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 ½ cups beef broth or stock
For the Horseradish Cream:
- ½ cup sour cream
- 2 teaspoons prepared horseradish
- ½ teaspoon dried dill weed
- salt and pepper to 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.
Notes
Nutrition
Serving: 1 | Calories: 338kcal | Carbohydrates: 22g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 2235mg | Potassium: 519mg | Fiber: 2g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 57mg | Calcium: 415mg | Iron: 4mg
