Open-Face Roast Beef & Crunchy Vegetables Recipe

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Open-Face Roast Beef & Crunchy Vegetables Ingredients

3/4 lb Deli roast beef (thinly sliced)
4 large Slices dark rye bread
1/2 medium Cucumber very thinly sliced
1/2 small Red onion very thinly sliced
1 tbsp Snipped chives

SAUCE

1/3 cup Mild horeseradish sauce
1 tbsp Chopped Major Grey chutney
2 tsp Low-fat milk

A Recipe for
Open-Face Roast Beef & Crunchy Vegetables

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

This Recipe for Open-Face Roast Beef & Crunchy Vegetables is one of thousands in the Recipes-to-go Beef Cookbook.

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Open-Face Roast Beef & Crunchy Vegetables Recipe
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This is a recipe for Open-Face Roast Beef & Crunchy Vegetables from the recipe cookbook of Recipes-to-go (Beef)

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Open-Face Roast Beef & Crunchy Vegetables

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Open-Face Roast Beef & Crunchy Vegetables Directions

preparation 15 minutes

1. In small bowl, combine sauce ingredients.

2. Spread one side of each bread slice with 2 teaspoons sauce. Top
with equal amounts of cucumber, onion and beef. Spoon remaining sauce
evenly over beef; sprinkle with chives.

Nutritional information per serving:

* 246 calories * 27 g protein * 6 g fat (2 saturated fatty acids) * 57
calories from total fat (53 calories from fat in beef) * 69 mg
cholesterol * 3.4 mg iron * 253 mg sodium

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org

Serves: 4

Open-Face Roast Beef & Crunchy Vegetables Recipe brought to you by Recipes To-Go

Open-Face Roast Beef & Crunchy Vegetables Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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