Caramelized Onion Topped Steaks W Creamy Horseradish Sauce Recipes

Steps:

• Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
• Push Onion to Edges of Skillet.
• Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
• Meanwhile, Combine Sour Cream and Horseradish.
• Place Steaks on Serving Plates; Top with Onions.
• Serve with Horseradish Sauce.

Steps:

• Stir all ingredients together.
• Chill to meld flavors.

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

Steps:

• Beat the sour cream lightly with a whisk to thin a bit.
• Stir in remaining ingredients.
• Taste and adjust seasonings to taste.
• Refrigerate for up to one day.

Steps:

• Mix all ingredients together.
• Refrigerate for one hour.

Steps:

• Heat oil in heavy pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minute until onions are nicely brown (about 30-40 min., don't rush this step, be careful not to burn onions), add garlic & thyme; cook about 2 minute more. When onions have cooked 15 min., preheat oven to 375.
• While onions are cooking put ground beef in a medium bowl, let come to room temp, mix together eggs, sour cream horseradish and worcestershire sauce.
• When onions are done, add bread crumbs and onion mixture to meat, season with salt and pepper, then add egg/sour cream mixture. Use your hands to GENTLY combine until all ingredients are mixed. Handle meat as litttle as possible.
• Spray broiler or roasting pan with non-stick spray, form meat into a loaf shape and place on pan.
• Bake about 1 1/2 hours or until meatloaf is nicely browned on the outside and internal temperature is 155-160 degrees.
• Let meatloaf rest 10-15 minutes before cutting; while it rests, stir together sour cream, may and horseradish to make a sauce.
• Freezes well.