Beef Casserole With Horseradish & Mustard

15
Ingredients

30m
Prep Time

160m
Cook Time

3h 10m
Ready In

Recipe: #34305

February 14, 2020

Categories: Beef Casseroles

recipe by:
ImPat

"Posted for You Want What?! A Recipe Posting Game!"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (560.3 g)
Calories 584
Total Fat - 25.4 g
Saturated Fat - 6.4 g
Cholesterol - 143 mg
Sodium - 2463.8 mg
Total Carbohydrate - 27 g
Dietary Fiber - 3.6 g
Sugars - 9.4 g
Protein - 52.3 g
Calcium - 61.8 mg
Iron - 6.1 mg
Vitamin C - 7.9 mg
Thiamin - 0.3 mg

Step 1

Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat and add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over and then remove the meat from the casserole using a slotted spoon and set aside.

Step 2

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 and then stir in the beef stock.

Step 3

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.

Step 4

Return the browned beef to the casserole, then pour over the wine and flour mixture and 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.

Step 5

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).

Step 6

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 1/2 hour, or until the meat is tender.