Roastbeef with Pickles and Grated Horseradish

I always thought pickles should  be marinated in a vinagar brine which had been boiled awhile, thicken with flour and then poured over vegetables. Now I have found a recipe where pickles can be made in a matter of minutes without the brother of sterilizing jars and adding conserving products. It seemed  like all the recipes called for liters and liters of brine and kilos of vegetables .You don’t need to  buy a cauliflower, a whole head of celery, five or six carrots for one portion of pickles. In this recipe, you can use left-over vegetables from dinner the night before. And, of course, in many countries you can buy pickles at the store. For those of you who want to use you left-overs in a smart way, this is a quick and easy recipe that is delicious with roast beef.





















Roast Beef, Pickles and Horseradish  

Makes 8


½ cup sour cream

2 tsp. curry powder

2 tbsp. vinagar

2 tsp. Dijon Mustard

1 tbsp. finely chopped onion

2 tbsp. finely chopped dill pickle

10 oz. cooked vegetables such as carrots, beans, cauliflower, diced

salt and freshly ground pepper

3 tbsp. grated horseradish

8 lettuce leaves

8 slices of buttered rye bread

16 slices of rare roast beef

To make pickles, stir the sour cream with curry powder, vinagar and mustard. Fold the onions, pickles, and vegetables into the dressing. Set aside. 

To assemble, place roast beef on each piece of  buttered rye bread covered with a lettuce leaf. Place a spoonful of pickles on one side of the sandwich and a  spoonful of grated horseradish.

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