Beef Tacos with Onion Jam and Horseradish Cream Recipe
From mountainmama 15 years agoIngredients
- ONION jam shopping list
- - 2 red onions shopping list
- - 2 cups beef stock shopping list
- - 2 tablespoons honey shopping list
- - 1 tablespoon fresh lemon thyme - chopped, or regular thyme shopping list
- - 2 tablespoons red wine vinegar shopping list
- beef shopping list
- - package 27 ounces beef fillet (any cut) shopping list
- horseradish CREAM shopping list
- - 4 teaspoons horseradish - prepared shopping list
- - 8 ounces sour cream - light or regular shopping list
- - 1/4 cup white wine vinegar shopping list
- - 10 flour tortillas - white or wheat, 7-9" diameter shopping list
How to make it
- ONION JAM:
- Combine onions, broth, honey and thyme in large skillet. Bring to a boil.
- Reduce heat to medium-low and simmer uncovered until broth is almost absorbed, stirring occasionally, about 1 hour.
- Stir in vinegar, simmer 10 more minutes.
- Add a little water if jam becomes dry. Onions will be a little crunchy.
- Season to taste with salt and pepper.
- *Can be made 1 day in advance. Store in refrigerator.
- Warm just before serving.
- BEEF:
- Preheat grill to medium.
- Lay beef fillet directly on grill.
- Grill approximately 7 minutes each side for medium rare, longer for more doneness.
- Remove from grill and slice thinly.
- HORSERADISH CREAM:
- Stir together in small bowl: sour cream, horseradish, white wine vinegar, salt and pepper.
- *Can be prepared 1 day in advance.
- TO ASSEMBLE:
- Warm tortillas in microwave on high for 20 seconds or place in tinfoil and heat in 350 degree oven for about 15 minutes.
- Divide sliced meat among warm tortillas.
- Top with warm onion jam and a spoonful of horseradish cream.
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