Beef and Horseradish Casserole
Beef and Horseradish Casserole

Ingredients

Method

  • 3 tbsp oil
  • 1.5kg diced steak
  • 3 onions, chopped
  • 6 cloves of garlic, crushed
  • 300ml beef stock
  • 50g flour
  • 300ml red wine
  • 3 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • Salt and pepper
  • 500g brown mushrooms, halved
  • 3 tbsp dijon mustard
  • 3 tbsp horseradish sauce
  • Heat 2 tbsp of oil in a casserole dish, and brown the beef chunks before removing and setting aside. Add the rest of the oil, chuck in the onions and garlic, and cook for another 5 minutes.
  • In a bowl, mix the flour and wine until smooth. Return the browned beef to the casserole, and pour in the wine and flour mixture. Bring to a good simmer to thicken, then add the worcestershire sauce, sugar, and plenty of seasoning. Cover and simmer gently for 2 hours, then add the mushrooms and simmer for 20 minutes more. Just before serving, stir in the mustard and horseradish, and enjoy with mashed potatoes.
2 hr
6 serving
This recipe pairs perfectly with the Yering Farm Fox Trot Cab Sav 2016 from Yarra Valley, Australia.

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