Whisky Beef Sandwiches

Whisky Beef Sandwiches

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Lynnda Cloutier

By
@eatygourmet

This little number comes from the Marlboro Country Cookbook, and includes the yummiest red pepper paste. You can use it in lots of other recipes, also.

Rating:

★★★★★ 1 vote

Ingredients

  • ·
    4 tbsp. butter or beef drippings
  • ·
    4 tbsp. flour
  • ·
    1/4 to 1/3 cup red pepepr paste, recipe follows
  • ·
    1 can tomato sauce or puree, 8 oz
  • ·
    3 cups beefbroth
  • ·
    2 to 4 tbsp. whiskey
  • ·
    salt
  • ·
    4 thick slices sourdough or country bread
  • ·
    8 to 12 slices warm roast beef

How to Make Whisky Beef Sandwiches

Step-by-Step

  1. Heat butter in heavy skillet; Add flour, stirring til mixture is smooth and creamy. Turn heat to medium low and cook til flour begins to brown, about 3 minutes
  2. Continue to cook, stirring often, til flour is well browned, about 10 to 15 minutes. Add red pepper paste, tomato sauce, and beef broth. Bring to a full boil, reduce heat and boil slowly til reduced by half, about 25 minutes. Stir in whiskey and salt to taste
  3. Keep warm. Put 1 slice of brad on serving plate. Top with sliced beef and gravy. Makes 4 servings.
  4. Red Pepper Paste:
    8 red finger chili peppers
    Boiling water
    1 red bell pepper
    2 cloves garlic, crushed
    1 tsp. cumin seed
    1 tsp. dried oregano
    1 tsp. paprika
    1 tsp. salt
    2 Tbsp. white vinegar
    2 Tbsp. olive oil
    1 to 1 1/2 cups cubed sourdough or firm Italian bread, crust removed

    Pour boiling water over chili pepper; let resh chili peppers stand 1 minutes. Drain.
    Cool under running cold water. Remove stems, seeds and membrane; chop.
    Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika and salt. When pulverized, add vinegar and oil. Add brad, a few pieces at a time, and mix til bread softens and blend in. Store in refrigerator for up to a week or freeze for later use. Makes about 1 1/2 cups.
    Note: If using dried chili peppers, let stand in boiling water for 20 minutes before draining. Vary your heat: Hottest: Use 6 to 8 habaneros and a yellow pepper.
    Red Hot: Use 6 to 8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper
    Mild: Use 8 poblanos an a green bell pepper or use 8 dried anchos and a green bell pepper.

Printable Recipe Card

About Whisky Beef Sandwiches

Course/Dish: Beef Sandwiches



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