Beef Tips Crispy Parsnip Threads With Horseradish Cream Sa Recipe

Ingredients for Beef Tips Crispy Parsnip Threads With Horseradish Cream Sa

• 4 tablespoons olive oil
• 1 medium onion, chopped
• Beef Tips
• 2 large parsnips
• Beef Stock
• 1 cup plain yogurt
• 10% Cream
• 2 tablespoons horseradish cream
• Fresh Rosemary
• Baby Portabella Mushrooms
• 1/4 cup all-purpose flour
• 1 lb egg noodles
• Salt
• Pepper

How to Make Beef Tips Crispy Parsnip Threads With Horseradish Cream Sa

1. 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.
2. Heat 2 tablespoons olive oil in a large frying pan over medium heat.
3. Add 1 medium chopped onion and sauté until translucent (about 5 minutes).
4. Add 1.5 lbs beef tips to the pan.
5. Sprinkle beef with 1/4 cup all-purpose flour and stir to coat.
6. Add 8 oz sliced mushrooms to the pan and cook over medium heat, stirring occasionally, until mushrooms are tender (about 8 minutes).
7. Meanwhile, scrub and peel 2 large parsnips. Using a vegetable peeler, create thin strips, discarding the woody center.
8. Heat the remaining 2 tablespoons olive oil in a separate skillet over medium heat.
9. Add parsnip threads in small batches and fry until golden brown and crispy (about 3-5 minutes per batch).
10. Transfer crispy parsnips to a paper-lined plate to drain.
11. Cook 1 lb egg noodles according to package directions. During the last 5 minutes of cooking time, proceed to step 12.
12. Pour the horseradish cream sauce over the beef and mushrooms. Stir well to coat.
13. Simmer until the sauce has slightly thickened (about 2-3 minutes).
14. Drain the noodles and place them in a serving bowl.
15. Pour the beef and sauce over the noodles.
16. Garnish with the crispy parsnip threads and serve immediately.