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Twice-Cooked Braised Horseradish Rib-Eye Steaks with Crispy Onions

Slow-cooked beef steaks in a red wine and horseradish sauce, served with crispy paprika onions and buttered new potatoes.

DinnerBeefHigh ProteinSteakSlow-CookedHorseradish
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
45.6g
per serving
182.4 g total
Fat
63.7g
per serving
254.8 g total
Protein
48.8g
per serving
195.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Worcestershire Sauce
2
tbsp
Creamed Horseradish
Dairy
50
g
Butter
for sauce
150
ml
Full-Fat Milk
50
g
Butter
for serving potatoes
GrainsCereals
100
g
Plain Flour
Liquids
750
ml
Red Wine
1 bottle
1
l
Chicken Stock
Meat
175
g
Rib-Eye Steak
4 pieces, ideally cut from the same piece
NutsSeeds
1
sprig
Thyme
fresh
3
clove
Garlic
chopped
2
tbsp
Parsley
chopped fresh
1
tsp
Smoked Paprika
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Rapeseed Oil
1
l
Vegetable Oil
for deep-fat frying
Vegetables
2
piece
Carrot
finely chopped
2
stalk
Celery
finely chopped
1
piece
Onion
large, finely chopped
6
piece
Tomato
ripe, chopped
2
piece
Onion
cut into 0.5cm thick slices
500
g
New Potatoes
boiled until tender

Method

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