Fry Bread with Roast Beef and Horseradish Cream

 



This is a savory way of serving fry bread, but growing up in Ottawa, we ate these dusted with cinnamon and brown sugar at Beaver Tails in the Byward Market. They were also great served with fudge squares and hot chocolate on the Rideau Canal during Winterlude, on skate breaks.

The horseradish cream is adapted from Annette Yate’s, A Taste of England and the fry bread recipe is adapted from Fernando & Marlene Divina’s, Foods of the Americas.

Have your fillings prepared and ready. You can use leftover roast meat & veggies, cheese, etc. Whatever your heart desires. Like most other flatbreads, fry bread is a great canvas for just about anything.



Fry Bread with Roast Beef & Horseradish Cream

Serves 4-6

Ingredients:

1 1/2- 2 lbs. of Roast beef slices
1/2 thinly sliced red onion (optional)
2 cps. mesclun/arugula

Horseradish Cream:
4-5 tbsps. finely grated fresh/prepared horseradish
1 1/4 cps. sour cream/Greek yogurt
1-2 tbsps. cider/white wine vinegar

Fry Bread:
3 cps. unbleached all-purpose flour, plus extra for dusting
1 tbsp. baking powder
1 tsp. fine sea or kosher salt
1 1/4 cps warm filtered water
Corn oil, for frying
Cornichons/pickles (optional)

Directions:
Combine all dry ingredients in a bowl. Using a wooden spoon or your hands, work the water into the flour and form into a ball then shape into a log and cover with a clean kitchen towel. Let sit for 10 mins.

Cut dough into 6-8 pieces depending on whether you prefer smaller pieces for appetizers or larger ones for sandwiches. Lightly flour a cool working surface then roll out each piece with a rolling pin to about 1/4 ” thickness.

Dust the sides of each piece with flour and stack onto a floured plate then cover with a kitchen towel.

Fill a cast iron skillet with 1″ of oil and carefully heat. Once oil is hot, place dough in the pan careful not to overcrowd. Cook for 2-3 mins. on each side turning only once. Remove bread with tongs or fork and place on paper towel to absorb excess oil. Top with fillings and serve with cornichons. Enjoy!

To grill bread:
Preheat a gas grill to med-high. Cook for 2-3 mins. on each side. Top with fillings and serve immediately.

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