Gram's Horseradish Beef Gravy

PhotobucketThis was a family favorite growing up. My German grandmother often served horseradish gravy on Sundays for large family gatherings, or used leftover roast beef or pot roast to make this. She most often served it over freshly made homemade biscuits or bread rolls.

She grew her own horseradish.  I can still see family members in my mind's eye, with their eyes tearing up or wincing with delight over the hot-tasting horseradish flavor, and reaching for their glass of water,  while uttering "this is great!"

I use prepared,  jarred horseradish, so the gravy it's not that "hot," but it does offer a tangy gravy sauce for the beef, and when soaked into the rolls or biscuits, it's lip smacking goodness.

I look for beef sales and cut into 1 pound portions to freeze and make this recipe for the two of us, but make the sauce the same using smaller measurements.  If using a crock pot, make the beef then make the sauce on the stove top with the juice, adding the beef.

Horseradish GravyGram's Horseradish Beef Gravy
3 Tabs. jarred horseradish
3 pounds of pot roast, or short ribs of beef
1 cup of milk
1 to 2 heaping Tab. flour
1 tsp. sugar
1 tsp. salt
pepper to taste
rolls, biscuits, bread or potatoes to serve over and sop up the gravy

Boil beef in enough water to cover.  Add salt and pepper.  Cook on slow simmer until very near falling apart tender, 1 to 2 hours. Lift meat out and cut or shred into large pieces.

Make a paste mixture from horseradish, flour, sugar, and milk, then pour slowly into boiling broth to thicken.  If too thick, add more milk.  If too thin, mix more flour and water and add.

Add meat back into the pot and cook together until boiling, then turn down to simmer until meat and sauce thicken and flavors blend.  Serve meat and gravy over rolls, biscuits, bread, or potatoes.  Serve with a extra side of freshly grated or prepared horseradish for those wanting more "heat."  Serves 10-12.

If using leftover beef  from a roast, simply make a rue and the horseradish gravy, and cut beef into portions and reheat in the gravy, then serve over rolls, biscuits etc.

Estimated cost using 3#s of beef $10 or less; $1.00 or less per serving.

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