Ingredients
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2 lbs beef sirloin or 2 lbs top round beef, cut in cubes
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4 cups vegetable oil
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1 dash olive oil
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3/4 cup sour cream
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3 tablespoons prepared horseradish
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1/2 teaspoon mustard
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1 teaspoon Worcestershire sauce
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salt and pepper
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3 egg yolks
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1 cup butter, melted
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2 tablespoons white wine vinegar
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1 tablespoon water
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salt and pepper
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1 teaspoon tarragon
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1 teaspoon lemon juice
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2 onions, sliced
Instructions
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
- heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
- for horseradish sauce, mix all ingredients, refrigerate.
- for garlic butter, mix all ingredients, refrigerate.
- for bernaise sauce: combine vinegar, water and pepper in double boiler.
- add egg yolks, stir constantly.
- slowly add butter, stirring as it thickens.
- add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.