1 teaspoon dry mustard
1 cup cold coffee
1 carrot, diced
1 onion, diced
1 (14 ounce) can sherry, drained
3 quarts diced celery
4 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons prepared horseradish
1 teaspoon Italian seasoning
1 clove garlic, minced
8 tablespoons sherry or dry white wine, divided
1 (6 ounce) can anchovy fillets, drained
2 tablespoons chopped fresh parsley
Sprinkle mustard over cooked beef, onion, celery, flour, cornstarch and horseradish and mix thoroughly.
Pour 2 cups mayonnaise over beef and vegetables. Mix lightly with remaining 2 cups mayonnaise. Sprinkle with remaining 2 cups mayonnaise. Spread stability mixture over beef and vegetable mixture; refrigerate for at least 1 hour, stirring occasionally, before serving.
Place tomato paste in a large nonstick skillet. Heat over medium heat, reduce heat to low, stirring occasionally, until simmering; add anchovies, remove from skillet and discard. Sprinkle with parsley and garnish with green onions.
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