Beef Casserole With Horseradish And Mustard Recipes
BEEF CASSEROLE
Rich beef casserole that's perfect for chilly nights
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 14
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 thick 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 (may also be cooked in a 325F/160C 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 30 minutes, or until the meat is tender.
- Mix the mustard, horseradish and cream (if using) a bowl until well combined. Just before serving, stir it into the beef casserole.
Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 13 g, Protein 48 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 131 mg, Sodium 340 mg, Fiber 2 g, Sugar 6 g
BEEF CASSEROLE WITH HORSERADISH AND MUSTARD
Mary Berry's hearty, slow-cooked beef casserole is perfect for the Christmas holidays. Serve with mash and seasonal veg.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 14
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.
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AMAZING HORSERADISH MUSTARD RECIPE ⋆ FARMHOUSE-BC
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5/5 Category Condiment
- Preparations for Making Horseradish Mustard Recipe Fresh horseradish that has been picked from the garden or purchased should be washed, peeled, and shredded.
- My favorite method of shredding horseradish is to cut 1–2-inch pieces into the blender and pulse until very finely ground.
- Ingredients for Horseradish Mustard- 1/2 cup fresh horseradish approximately 7 to 8 ounces (peeled 6.9 ounces/195 grams)- One cup of organic brown mustard seeds- One cup of organic yellow mustard seeds- 2 cups of moonshine up to 2 1/2 cups **- 1/2 cup of filtered water- 1/3 cup apple cider vinegar ***- 1/3 cup white vinegar ***- 1 tablespoon pickling salt- Optional 1 tablespoon of sugar in the raw- ** Or one cup of filtered water and one cup of moonshine or all water may be substituted for the moonshine- *** Or you may use 2/3 cups of white vinegar or 2/3 cups of apple cider vinegar in place of the white vinegar- Mustard Seed Instructions- Place all the dry mustard seeds in a grinder- Grind very finely until it is like a fine meal, like cornmeal- Remove the mustard seeds from the blender- Horseradish Root Instructions- Add the horseradish root to the blender- Pulse the pieces of horseradish root- Add the 2 cups of moonshine or filtered water to the horseradish root- Add the 1/2 cup of
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- 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.
- 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.
- 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 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.
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- 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.
- 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.
- 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.
- 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 casserole. Serve with mashed potatoes and steamed vegetables.
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- Heat the vegetable oil and butter in a large flameproof casserole dish or large saucepan over a medium high heat. Add the chopped bacon and shallots or onions and fry for 4-5 minutes, turning often, until well browned.
- Add the meat to the casserole dish or saucepan a handful at a time, browning each handful before adding the next – and avoid turning the meat too often, as it needs to sear.
- Add the brandy or wine to the casserole dish and let it bubble up. Pour in half the beef stock. Allow to simmer for a few minutes to deglaze the pan – this means that all the lovely browned bits on the base and sides of the casserole dissolve into the liquid.
- Pour in the remaining beef stock. Bring to the boil, then reduce the heat. Add the onions, bacon, carrots and garlic. Stir, then cover with a tight-fitting lid and cook gently for 1½-2 hours, or until the meat is very tender.
- When the meat is almost done, make the dumplings. Sift the flour and salt into a large bowl. Stir in the suet, then add the horseradish sauce and parsley.
- Once the meat is tender, add the mushrooms and cook for 4-5 minutes. These are added at this stage so that they remain chunkier. Blend the cornflour with 1 tbsp cold water and stir it into the meat mixture.
- Cut the dough into 12 equal pieces and roll them into balls with floured hands, handling them lightly. Add them to the casserole, dropping them in over the surface.
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