Beef In Horseradish Sauce
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Leftover gravy/1 can of about 11 ounces beef gravy||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Prepared horseradish||1 Teaspoon|
|Diced cooked beef||3 Cup (48 tbs)|
|Dairy sour cream||8 Ounce (1 Carton)|
|Chopped parsley||1 Tablespoon|
|Mashed potatoes||1⁄2 Cup (8 tbs)|
1. Saute celery and onion in butter or margarine until soft in a large skillet.
2. Stir in curry powder, ginger and pepper; cook 1 to 2 minutes. Stir in the gravy, wine, Worcestershire sauce, horseradish and beef; bring to boiling; cover. Simmer 10 minutes to blend flavors.
3. Stir about 1 cupful of the hot sauce into sour cream in a small bowl, then stir back into meat mixture in pan. Heat slowly until hot, but do not boil; stir in parsley.