GENTLEMAN MIX RECIPES

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BEEF CASSEROLE WITH HORSERADISH AND MUSTARD RECIPE - BBC FOOD



Beef casserole with horseradish and mustard recipe - BBC Food image

Mary Berry's hearty, slow-cooked beef casserole is perfect for the Christmas holidays. Serve with mash and seasonal veg.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 14

3 tbsp sunflower oil
1.5kg/3lb 5oz braising steak, diced
3 large onions, roughly chopped
6 garlic cloves, crushed or finely chopped
300ml/10fl oz beef stock
50g/1¾oz plain flour
300ml/10fl oz dry white wine
3 tbsp Worcestershire sauce
1 tbsp light muscovado sugar
salt and freshly ground black pepper
500g/1lb 2oz chestnut mushrooms, halved
3 tbsp Dijon mustard
3 tbsp creamed horseradish sauce
3-4 tbsp double cream (optional)

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.

GIGANTES WITH TOMATOES AND GREENS RECIPE - BBC FOOD



Gigantes with tomatoes and greens recipe - BBC Food image

This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don’t fancy going out to gather dandelions or sea kale.

Provided by Rick Stein

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 4-8

Number Of Ingredients 12

500g/1lb 2oz dried gigantes beans or butter beans, soaked overnight
1 onion, chopped
2 garlic cloves, chopped
6 tbsp olive oil
½ tsp sweet paprika
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
1 tsp salt
freshly ground black pepper, to taste
350g/12oz chard or spinach, washed
small handful fresh parsley, chopped
small handful fresh mint, chopped

Steps:

  • Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
  • Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.
  • Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
  • Preheat the oven to 160C/140C Fan/Gas 3.
  • When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.
  • Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.

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BEEF CASSEROLE WITH HORSERADISH AND MUSTARD RECIPE - BBC FOOD
Mary Berry's hearty, slow-cooked beef casserole is perfect for the Christmas holidays. Serve with mash and seasonal veg.
From bbc.co.uk
Reviews 4.8
Cuisine British
  • 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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