Seared Beef with Cipolline Onions and Horseradish Dumplings
"Cipolline onions come in various sizes. The larger the onion, the longer it will take to cook at the end of this recipe. We could only get very small onions in our local market at this time of year. I adjusted the cooking time at the end so the onions did not overcook. You will need to adjust your final cooking time based on the size of the onions you are able to find at the market...."
INGREDIENTS
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2 pounds cipolline onions
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2 ½ pound chuck roast cut into about 16 pieces
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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5 tablespoons softened butter divided
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2 tablespoons extra virgin olive oil
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1 pound whole baby bella or button mushrooms
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½ cup white wine
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1 tablespoon sugar
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2 quarts beef stock
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½ cup port wine
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Small bunch of thyme tied together with twine
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2 bay leaves
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1 teaspoon gravy flavoring such as Kitchen Bouquet
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Additional 1 teaspoon salt, as needed
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Additional ½ teaspoon freshly ground black pepper, as needed
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2 tablespoons flour
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1 ¼ cups flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 tablespoon fresh thyme
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1/3 cup Greek yogurt
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1 tablespoon prepared horseradish
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2 tablespoons milk
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