Beef Casserole With Horseradish Oamc Make Ahead Recipes

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.

CARROT HORSERADISH CASSEROLE

Steps:

• Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.

MAKE-AHEAD GROUND BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x14-inch baking pan or large casserole dish with cooking spray.
• Cook and stir ground beef and onion in a hot skillet until beef is browned and crumbly, 7 to 10 minutes.
• Pour cream of chicken soup into the skillet. Fill the empty can with chicken broth and pour into the skillet. Add celery, water, rice, Worcestershire, soy sauce, and salt. Mix well. Transfer mixture to the prepared baking pan.
• Bake in the preheated oven until bubbly and rice is cooked through, about 1 hour.

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.