Beef Casserole With Horseradish Oamc Make Ahead Food

SWEET AND TANGY FLANK STEAK (OAMC OR MAKE AHEAD)

Steps:

• Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
• Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
• To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
• Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
• To serve, thinly slice steak across the grain and spoon a bit of sauce on top.
• (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).

BEEF CASSEROLE WITH HORSERADISH AND MUSTARD

Steps:

• Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
• Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
• In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of double cream.
• Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook the casserole in a low oven).
• After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further ½ hour, or until the meat is tender.
• Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables.

BEEF STEW SCENTED WITH HORSERADISH

Steps:

• Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
• Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
• To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
• Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
• Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

BEEF STEW WITH HORSERADISH DUMPLINGS

Steps:

• Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
• Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

GROUND BEEF CASSEROLE OAMC

Steps:

• Brown meat and onions together.
• Meanwhile, mix together all other ingredients.
• Stir in meat and onions.
• Freeze.
• To prepare: thaw, bake at 350°for 30 minutes.

MAKE-AHEAD FRESH GREEN BEAN CASSEROLE (OAMC)

Steps:

• SAUCE: In a large pot or Dutch oven, melt the butter on medium heat til melted, add the mushrooms, salt and pepper and cook for about 8 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
• Add the garlic and thyme and cook for about a minute. .
• Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you'll risk a lumpy mess.).
• Stir in the wine and cream, bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes, stir in the sherry. .
• Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.).
• BEANS While the sauce cooks, toss the RAW beans and cornstarch well, transfer to 9x13 dish lined with foil and sprayed or smaller tins.
• Pour hot mushroom sauce over top. Gently press beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there's no air between the beans and the plastic. Wrap with foil. Freeze. Do NOT thaw before baking.
• TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
• BAKING Preheat oven to 400°F IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 45 to 50 minutes. (Mine are done in 75 minutes but that might be b/c container is small--original recipe says total of 90 minutes.) Spread topping over the casserole, bake for another 10 minutes until golden.

ROAST BEEF HORSERADISH SPIRALS

Steps:

• Combine first 6 ingredients.
• Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges.
• Roll up, wrap tightly in plastic wrap.
• Refrigerate until firm, 30 minutes or up to 1 day ahead.
• cut diagonally into 1/2 inch slices and serve.

MAKE-AHEAD GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x14-inch baking pan or large casserole dish with cooking spray.
• Cook and stir ground beef and onion in a hot skillet until beef is browned and crumbly, 7 to 10 minutes.
• Pour cream of chicken soup into the skillet. Fill the empty can with chicken broth and pour into the skillet. Add celery, water, rice, Worcestershire, soy sauce, and salt. Mix well. Transfer mixture to the prepared baking pan.
• Bake in the preheated oven until bubbly and rice is cooked through, about 1 hour.