Mary Berry 's hearty beef casserole dish with horseradish and mustard is simply divine when cooked as instructed by the iconic chef. Served with creamy mash and steamed green vegetables , it's the perfect meal to nourish your body from the inside out. Taking less then half hour to prepare, and simple to make, the beef casserole can be one of your favourite winter warming meals.
Best made in bulk, Mary Berry revealed the quality of ingredients needed to make enough for six people. Just because there are fewer than six people in the household, doesn't mean the meal will go to waste – the leftover casserole is perfect for another day. Beef casserole Serves: six people Ingredients Three tbsp sunflower oil 1.
5kg braising steak, diced Three large onions, roughly chopped Six garlic cloves, crushed or finely chopped 300ml beef stock 50g plain flour 300ml dry white wine Three tbsp Worcestershire sauce One tbsp light muscovado sugar Salt and freshly ground black pepper 500g chestnut mushrooms, halved Three tbsp Dijon mustard Three tbsp creamed horseradish sauce Three to four tbsp double cream (optional) Method Heat two 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 four to five 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 four to five min.
