A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Seared Rib-Eye Steak with Horseradish Sauce
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- #66984
These righteous rib-eyes are rubbed with garlic and worcestershire before being seared and topped with an eye-opening horseradish and sour cream sauce.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 rib-eye steaks (12 ounce each)
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano flakes
1 tablespoon vegetable oil
1/3 cup sour cream
2 tablespoons prepared horseradish
1 dash Tabasco sauce
oil (to cover bottom of pan)
salt and pepper (to taste)
directions
Combine garlic, two tablespoons of the Worcestershire sauce, oregano, and oil in a small bowl. Rub mixture onto steaks and refrigerate for one hour.
Heat a small amount of oil in a large heavy-duty skillet over high heat. When the oil is hot, add steaks and sear on one side until well browned. Flip the steaks over and sear until meat is cooked to desired doneness. Combine sour cream, horseradish, one tablespoon Worcestershire sauce, and Tabasco.
Place steak on plate and spoon horseradish sauce over steak. Salt and pepper to taste.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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