Beef Casserole With Horseradish Food

BEEF CASSEROLE WITH HORSERADISH

Steps:

• Preheat the oven to 170ºC, gas mark 3. Heat 1 tablespoon of the oil in a large flameproof casserole. Add the beef and fry over a high heat until browned all over (you may need to do this in batches), then remove and set aside. Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes, until soft. Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly. Bring to the boil, then add the Worcestershire sauce. Cover and cook in the preheated oven for about 2 hours, or until the beef is tender and thoroughly cooked. About 30 minutes before the end of the cooking time, add the carrots and the remaining sliced leeks. Return to the oven, cover and continue cooking. Stir in the horseradish, season and garnish with the parsley. Serve with steamed shredded savoy cabbage and mashed potatoes.

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 STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

BEEF CASSEROLE WITH HORSERADISH (OAMC) MAKE AHEAD

Steps:

• Preheat the oven to 325°F
• Heat 1 tablespoon of the oil in a large flameproof casserole.
• Add the beef and fry over a high heat until browned all over (you may need to do this in batches), then remove and set aside.
• Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes, until soft.
• Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly.
• Bring to the boil, then add the Worcestershire sauce.
• Cover and cook in the preheated oven for about 2 hours, or until the beef is tender and thoroughly cooked.
• About 30 minutes before the end of the cooking time, add the carrots and the remaining sliced leeks.
• Return to the oven, cover and continue cooking.
• Stir in the horseradish, season and garnish with the parsley.
• Serve with steamed shredded cabbage and mashed potatoes.

BEEF AND ALE CASSEROLE WITH HORSERADISH AND THYME SAUCE

Steps:

• Preheat the oven to 300°F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
• Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.
• Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes.
• Pour the beer over the onions and stir until it reaches boiling point.
• Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
• Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

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.