Cream Of Reuben Recipes

Steps:

• In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.

Steps:

• In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
• Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
• In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
• Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
• Ladle in bowls and top with croutons or toasted bread cubes.
• DELICIOUS!

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Steps:

• Preheat oven to 350°. In a large bowl, combine sauerkraut, corned beef, sour cream, onion and garlic. , Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese and bread cubes; drizzle with butter. Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

Steps:

• Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
• Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
• Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
• Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• 1. DICE VEGETABLES,CUBE CORNED BEEF AND SET ASIDE. IN SAUCE PAN PLACE DICED POTATOES IN LIGHTLY SALTED WATER AND BLANCH UNTIL ALMOST FORK TENDER. STRAIN LIQUID AND SET ASIDE.
• 2. Sauté onions/celery in the butter until onions are translucent and celery is soft. Slowly add flour stirring until smooth, add mustard and pepper.
• 3. Before adding the liquids slowly add cheese and stir until melted. Once cheese is melted and incorporated into the roux slowly add broth to the flour mixture (if roux gets a little stiff before all the cheese is added you can add a little broth at a time in between adding the cheese) stirring constantly until it resembles a thick cream of wheat, then add cream while stirring then add the milk all while stirring. ****RESERVE ABOUT 1/2 CUP OF CHEESE FOR GARNISH.****
• 4. Now for the finishing touches. Add corn beef, potatoes, carrots and sauerkraut to the cream mixture. Place caraway seeds in the tea ball and submerge into the soup. Allow soup to very slowly simmer (take care not to scorch) for about 30 minutes.
• 5. GARNISH WITH SHREDDED CHEESE AND CROUTONS OR GARNISH WITH CHEESE AND SERVE RYE TOAST POINTS.