Crispy Fried Potato & Braised Beef Sandwich

The main components: Red Wine Braised Beef, Crispy Fried Potatoes, Caramelized Onions, Horseradish Sauce and Muenster Cheese.

Link to the video: https://youtube.com/shorts/xZ7j9oSwda8?feature=share

Bread? Nothing too soft which can fall apart with all with components and nothing too hard making everything push out the sides. I used a bread similar to ciabatta bread.

I recommend the following order of cooking: Beef, Onions, Horseradish Sauce and then Potatoes

Click the link below for the Braised Beef recipe.

https://www.joshsfoodnstuff.com/post/red-wine-braised-beef

Caramelized Onions:

4 Medium Onions (Yellow or White)

4 Tablespoons of butter (1 tablespoon for every onion)

Step 1:

There is no quick preparation for these. Slice onions into about 1/4 inch thick onions or thinner if you prefer, but whichever you choose, try as best you can to keep them uniform for even cooking.

Step 2:

Heat butter over medium heat and place onions in pot. You don't have to stir constantly, but fairly regularly as you want to make sure they don't start to burn or get crips, you're trying to cook until they start to soften and turn translucent. This can take about five to ten minutes, but you don't want to walk away while making these. If it starts to burn, lower heat and add just a little water to losing the burns parts. Once they turn soft, lower heat to low and cook for about 45 minutes to an hour depending on how deep dark brown you want them. For me, I did about 45 minutes. Again, you want to stir frequently to avoid any burning or crisping.

Horseradish Sauce:

This sauce is made with a few base measurements and you can add/change as you go for desired consistency and flavor.

1/3 Cup Sour cream

1/4 Cup Mayonnaise

2-3 Tablespoons Horseradish (Freshly grated of possible, otherwise make sure to buy bottled that's spicy)

1 Tsp Worcestershire Sauce

1 Tsp Mustard (Brown or Dijon)

1 Tsp Vinegar

2 Tablespoons Chives, finely chopped

Salt & Pepper to taste

Step 1:

Fairly straight-forward here. Throw all ingredients in a bowl and whisk together. Taste along the way to see if you'd like to increase other flavors. For me, it's usually Worcestershire and Vinegar I made add more off, and add more sour cream if it gets a little too loose for your liking. This will be slightly liquidy, but not watery.

Crispy Fried Potatoes:

2 Medium Russet Potatoes

4 Tbsps Butter

Salt

Step 1:

Fill a medium pot a little more than half way with water and heat on high to a boil. Peel potatoes and slice into a little less than half inch slices. Boil for 8 to 10 minutes until fork tender.

Step 2:

Heat a pan over medium heat with butter. Now, depending on the size of the pan you're using you may need to work in batches, so if using a medium pan start with 2 tablespoons of the butter and add as necessary. Cook until potatoes are golden brown on each side, sprinkling with salt as you flip. No need to drain these after.

Step 3:

Depending on the order of when you add everything, if you're beef has already been cooked, places this potatoes in a 200F oven to keep warm while you prepare everything else.

BUILD YOUR SANDWICH:

I recommend, even if the bread is fresh, just toasting the slices in a pan to brown slightly.

1. Layer both sides of bread with horseradish sauce

2. Layer caramelized onions on bottom half of bread.

3. Layer fried potatoes over the onions.

4. Layer cheese over potatoes

5. Layer beef over cheese.

6. Enjoy!