Beef Tips with Crispy Parsnip Threads & Horseradish Cream
Tender beef tips braised in a tangy horseradish-cream sauce with earthy mushrooms, served over egg noodles and crowned with golden-fried parsnip threads. This elegant comfort dish balances rich beef with bright horseradish heat and adds textural contrast through crispy vegetable strands. Ideal for weeknight dinners when you want restaurant-quality results at home. The horseradish cream distinguishes this version from standard beef stroganoff, bringing sharpness that cuts through the sauce's richness.
Ingredients
- 4 tablespoon olive oil
- 1 medium onion, chopped
- 2 lb beef tips, leanbeef chuck or sirloin1:1protein
similar cooking time
- 4 large parsnips
- ½ cup beef stock
- ½ cup plain yogurt, Greek
- 1 cup cream, 10% or half-and-half
- 2 tablespoon horseradish cream
- 1 tablespoon fresh rosemary, chopped
- 1 cup baby portabella mushrooms, slicedcremini or button mushrooms1:1vegetable
milder flavor
- 2 tablespoon flour
- 1 16-ounce package egg noodles
- salt
- pepper
Instructions
- 1
Whisk together yogurt, horseradish cream, half-and-half or cream, beef stock, and rosemary in a bowl and set aside.
- 2
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add chopped onion and saute until translucent.
- 3
Add beef tips to pan, season with salt and pepper, and cook until no longer pink.
- 4
Sprinkle beef with flour, stir to coat, then add sliced mushrooms. Cook over medium heat, stirring occasionally.
- 5
Meanwhile, scrub and peel parsnips. Using a potato peeler, peel lengthwise strips until reaching the woody center.
- 6
Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Fry parsnip threads in small batches until golden and crispy. Drain on paper towels.
- 7
Cook egg noodles according to package directions.
- 8
About 5 minutes before noodles finish cooking, pour horseradish cream sauce over beef and mushrooms. Stir well and simmer until sauce thickens slightly.
- 9
Drain noodles and place in a serving bowl. Top with beef mixture and horseradish sauce, then crown with crispy parsnip threads.
Tips
Fry parsnip threads in small batches to ensure even browning and prevent crowding, which causes steaming instead of crisping.
Add horseradish sauce just before serving noodles are done cooking to prevent overcooking and to preserve the sauce's bright flavor.
Good to Know
Refrigerate beef mixture and noodles separately in airtight containers up to 3 days. Store crispy parsnip threads in an airtight container up to 2 days. Reheat beef mixture gently over low heat; recrisp parsnip threads in a 350F oven for 5 minutes if needed.
Prepare horseradish cream sauce up to 1 day ahead. Cook beef tips and mushrooms up to 8 hours ahead and refrigerate; reheat before serving. Prepare parsnip threads no more than 2 hours ahead to maintain crispness.
Serve immediately on warm plates to keep noodles and sauce at optimal temperature. Parsnip threads are best placed on top just before serving to preserve their crispness.
Common Mistakes
Do not overcrowd the pan when frying parsnip threads to avoid steaming instead of crisping.
Do not add flour to beef before browning the meat, as it will burn and create bitter flavors; add flour after the meat is cooked.
Do not let horseradish sauce boil rapidly, as high heat can cause the yogurt and cream to separate.
Substitutions
Dairy-Free Swaps
General Alternatives
similar cooking time
milder flavor
FAQ
Can I make this ahead and reheat it?
Yes, cook the beef mixture and noodles up to 8 hours ahead and refrigerate separately. Reheat gently over low heat. Make parsnip threads no more than 2 hours ahead for best texture, or recrisp in a 350F oven for 5 minutes before serving.
What if I dont have horseradish cream?
Mix 2 tablespoons prepared horseradish with 1/4 cup sour cream or plain yogurt as a substitute. Alternatively, omit and use Dijon mustard for a different but complementary tang.
Can I freeze the cooked beef tips and sauce?
Yes, freeze the beef mixture in an airtight container up to 2 months. Thaw overnight in the refrigerator and reheat gently. Do not freeze the crispy parsnips. Cook fresh noodles or use thawed refrigerated ones when serving.