Eye Round with Horseradish Sauce and Creamed Spinach

Rachael Ray Magazine

Eye Round with Horseradish Sauce and Creamed Spinach

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cupsour cream

  • 2

    tablespoonsprepared horseradish, drained

  • Salt and pepper

  • ¼

    cupvegetable oil

  • ½

    cupfinely chopped onion

  • ¼

    cupflour

  • 2

    cupswarm milk

  • 2

    10 ounceboxes frozen chopped spinach, thawed and squeezed dry

  • ¼

    teaspoonfinely grated nutmeg

  • poundseye round steaks (⅜-inch thick, about 8 total)

Directions

In a bowl, combine the sour cream and horseradish; season. Cover sauce and refrigerate until ready to serve. 2. In a medium saucepan, heat 2 tbsp. oil over medium heat and cook the onion until soft, 6 to 8 minutes. Sprinkle the flour over the onion; cook, stirring, until just starting to brown, 1 to 2 minutes. Whisk in the milk and simmer, whisking constantly, until thick, about 5 minutes. Stir in the spinach and nutmeg; season. Cook until warmed through, 2 to 3 minutes more. Cover to keep warm. 3. Heat a large heavy skillet (preferably cast-iron) over medium-high heat until very hot. Season the steaks generously. Working in batches, and without crowding the pan, cook the steaks in remaining 2 tbsp. oil, flipping halfway through, 2 to 3 minutes for medium-rare. Serve steaks with horseradish sauce and creamed spinach.


Nutrition

Facebook Conversations