Beef & Root Vegetable Skillet
A weeknight spin on Austrian tafelspitz: tender beef sirloin seared and finished with carrots, celery, and a bright horseradish-cream sauce. Real comfort, real fast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb beef sirloin tip or top round, cut into 4 steaks
- 3 medium carrots, cut into 2-inch batons
- 2 stalks celery stalks, cut into 2-inch pieces
- 1 cup beef broth
- ½ cup sour cream or Greek yogurt
- 2 tbsp prepared horseradish (or horseradish powder mixed with a touch of water)
Instructions
- 1
Pat beef steaks dry. Season generously with salt and black pepper.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear beef 90 seconds per side without moving. Transfer to a plate.
- 4
Add carrots and celery to the skillet, cook stirring 3 minutes until slightly softened.
- 5
Pour in beef broth, return beef to the pan, cover, and simmer 6 minutes until vegetables are tender.
- 6
Stir sour cream and horseradish together, swirl into the pan, and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- measuring cups and spoons
- small bowl
- slotted spoon
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