Combine mayonnaise and horseradish in a bowl, set aside.
Brush the bread slices on the underside with olive oil and rub a clove of garlic over them.
Lay them out in front of you, oil side down and spread the horseradish mayo on each slice.
Top with roast beef, pepper rings, tomato and cheese. Fold together.
Put in a grill pan and use a smaller frying pan to weigh it down.
Turn and brown on the other side.
Cut in two, garnish with salat greens and herbs
Enjoy!
big pot brown the roast beef in the butter very well
skillet brown the ground beef and add Chipoltle chili powder
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
Place beef in a slow cooker. Arrange
edium bowl.
SPRINKLE roast with 1/2 teaspoon salt and 1
in large mixing bowl mix cream, juice, horseradish, salt and cayenne.
whip til stiff peaks form.
serve with asparagus rolled in slice of the roast beef.
and pepper.
Add beef broth (reserve 1/2 a cup), worcestershire
Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out.
Separate deli roast beef slices and add them to the sauce pan.
Cook for 5-10 minutes or until roast beef is warmed through.
Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.
Cut leftover roast in bite-size pieces.
Mix with the three cans of soup and mushrooms.
Cook noodles according to package directions and add to beef and soup mix.
Add beef broth if beef and noodle mixture seems a little dry.
Bake at 350\u00b0 for 45 minutes.
Bake beef 3/4 way done, then add onions, garlic, black pepper and salt.
When well done, mix gravy mix with beef broth and pour over roast beef.
Put back in oven 30 to 45 minutes.
he milk.
Spread 1/2 of the cream cheese on
Brown hamburg with onion.
Add to other ingredients (use gravy from roast beef, do not drain).
Add water or 1 (8 ounce) tomato sauce if too dry.
Heat and serve on hamburg buns.
Place chopped rosemary and vinegar in medium bowl.
Let stand 15 minutes.
Whisk in mayonnaise and garlic.
Season rosemary mayonnaise to taste with salt and pepper.
(Can be made 2 days ahead; cover and keep refrigerated.).
Line large platter with romaine leaves.
Arrange roast beef atop lettuce.
Sprinkle with onion slices, if desired.
Serve roast beef and rosemary mayonnaise separately.
Makes 12 buffet servings or 8 main-course servings.
Heat roast beef and chopped onion in a saucepan.
Break up chunks of roast beef with a fork.
Set aside to cool.
Heat oven to 375 degrees.
Brush both sides of bread slices with oil.
Place on ungreased cookie sheet.
Bake about 5 minutes or until crisp.
Cool 5 minutes.
Meanwhile, cut each tomato into 6 slices; set aside.
Spread cream cheese over each bread slice.
Top with beef; sprinkle with pepper.
Top with tomato slices and onion.
nd bottom buns. Lay on roast beef or ham, then one or
Preheat oven to 350 degrees F.
Whisk together equal parts horseradish and sour cream. Season with salt and pepper to taste.
Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
Spread sauce on toasts. Top with thinly sliced roast beef and a bit of minced chives.
Heat 1/2 inch oil in skillet and
In small bowl, stir together sour cream, horseradish, and mustard.
Spread about 3 tablespoons mixture evenly over each tortilla.
Arrange 5 or 6 spinach leaves over sour cream mixture.
Place 2 slices roast beef over spinach; sprinkle with around 3 tablespoons cheese.
Roll up each tortilla tightly; wrap in plastic wrap.
Refrigerate 4 hours.
To serve cut each in half.
**Time does not include refrigeration.