Zutaten für Beef Tips Crispy Parsnip Threads With Horseradish Cream Sa
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 1.5 lbs beef tips
- 2 large parsnips
- 1/2 cup beef broth
- 1 cup plain yogurt
- 1/2 cup half & half
- 2 tablespoons horseradish cream
- 1 teaspoon dried rosemary
- 8 oz sliced baby portabella mushrooms
- 1/4 cup all-purpose flour
- 1 lb egg noodles
- Salt, to taste
- Freshly ground black pepper, to taste
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Zubereitung von Beef Tips Crispy Parsnip Threads With Horseradish Cream Sa
- In a medium mixing bowl, whisk together 1 cup plain yogurt, 2 tablespoons horseradish cream, 1/2 cup half & half, 1/2 cup beef broth, and 1 teaspoon dried rosemary. Set aside.
- Heat 2 tablespoons olive oil in a large frying pan over medium heat.
- Add 1 medium chopped onion and sauté until translucent (about 5 minutes).
- Add 1.5 lbs beef tips to the pan.
- Sprinkle beef with 1/4 cup all-purpose flour and stir to coat.
- Add 8 oz sliced mushrooms to the pan and cook over medium heat, stirring occasionally, until mushrooms are tender (about 8 minutes).
- Meanwhile, scrub and peel 2 large parsnips. Using a vegetable peeler, create thin strips, discarding the woody center.
- Heat the remaining 2 tablespoons olive oil in a separate skillet over medium heat.
- Add parsnip threads in small batches and fry until golden brown and crispy (about 3-5 minutes per batch).
- Transfer crispy parsnips to a paper-lined plate to drain.
- Cook 1 lb egg noodles according to package directions. During the last 5 minutes of cooking time, proceed to step 12.
- Pour the horseradish cream sauce over the beef and mushrooms. Stir well to coat.
- Simmer until the sauce has slightly thickened (about 2-3 minutes).
- Drain the noodles and place them in a serving bowl.
- Pour the beef and sauce over the noodles.
- Garnish with the crispy parsnip threads and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
27g
Carbs
20g
