HORSERADISH AND MUSTARD BEEF CASSEROLE

Mary Berry Favourites

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tablespoons of the oil in a deep frying pan, large sauté pan or flameproof casserole dish and cook the beef over a high heat for about 5 minutes or until golden brown and sealed - you may need to do this in batches.

Step 2

Using a slotted spoon, remove the meat and set aside.

Step 3

Add the remaining oil to the pan, tip in the onions and garlic and stir well, scraping in the caramelised meaty bits from the bottom of the pan.

Step 4

Fry over a medium-high heat for 5 minutes to soften the onions.

Step 5

Measure the flour and 100ml (31/2fl oz) of the wine into a bowl and whisk until smooth, then pour in the remaining wine and stir to combine.

Step 6

Return the browned beef to the pan, pour in the beef stock, then the wine and flour blend and bring to the boil, stirring until thickened.

Step 7

Add the Worcestershire sauce and sugar and season with salt and pepper.

Step 8

Bring back to the boil, stirring, cover with a lid and simmer over a low heat for 2 hours, stirring from time to time.

Step 9

Add the mush- rooms, bring back to the boil, cover and simmer for a further 30 minutes until the meat is tender.

Step 10

Mix the mustard, horseradish and double cream together in a bowl and stir into the casserole.

Step 11

Garnish with chopped parsley to finish.