Spiced Beef Casserole with Horseradish
1.1 kg (2 ½ lb) stewing beef
450 g (1 lb) onions
about 45 ml (3 tbsp) oil
1 garlic clove, crushed
225 g ( 8 oz) button mushrooms
25 g (1 oz) plain flour
2.5 ml ( ½ tsp) ground ginger
5 ml (1 tsp) medium-hot curry powder
5 ml (1 tsp) dark muscovado sugar
600 ml (1 pint) beef stock
30 ml (2 tbsp) Worcestershire sauce
salt and pepper
30 ml (2 tbsp) creamed horseradish
45 ml (3 tbsp) chopped parsley
Method:
1. Trim the beef of any excess fat and cut into 4 cm ( 1 ½ inch) pieces. Slice onions.
2. Heat 30 ml (2 tbsp) oil in a 4 litre (7 pint) flameproof casserole and brown the meat, one third at a time. Drain on absorbent kitchen paper.
3. Lower the heat, add the onions, garlic and mushrooms, with a little more oil if necessary. Sauté, stirring occasionally, for 3-4 minutes. Stir in the flour, spices and sugar and cook, stirring, for a further 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.
4. Return all the meat to the casserole, bring to a gently simmer, then cover and cook at 170 degrees C (325 degrees F) mark 3 for about 2 hours for until the meat is tender.
Stir in the horseradish, adjust the seasoning and sprinkle with parsley. Serve with Brussels sprouts, carrots and smashed potato
1.1 kg (2 ½ lb) stewing beef
450 g (1 lb) onions
about 45 ml (3 tbsp) oil
1 garlic clove, crushed
225 g ( 8 oz) button mushrooms
25 g (1 oz) plain flour
2.5 ml ( ½ tsp) ground ginger
5 ml (1 tsp) medium-hot curry powder
5 ml (1 tsp) dark muscovado sugar
600 ml (1 pint) beef stock
30 ml (2 tbsp) Worcestershire sauce
salt and pepper
30 ml (2 tbsp) creamed horseradish
45 ml (3 tbsp) chopped parsley
Method:
1. Trim the beef of any excess fat and cut into 4 cm ( 1 ½ inch) pieces. Slice onions.
2. Heat 30 ml (2 tbsp) oil in a 4 litre (7 pint) flameproof casserole and brown the meat, one third at a time. Drain on absorbent kitchen paper.
3. Lower the heat, add the onions, garlic and mushrooms, with a little more oil if necessary. Sauté, stirring occasionally, for 3-4 minutes. Stir in the flour, spices and sugar and cook, stirring, for a further 1-2 minutes. Add the stock, Worcestershire sauce and seasoning.
4. Return all the meat to the casserole, bring to a gently simmer, then cover and cook at 170 degrees C (325 degrees F) mark 3 for about 2 hours for until the meat is tender.
Stir in the horseradish, adjust the seasoning and sprinkle with parsley. Serve with Brussels sprouts, carrots and smashed potato