HOT HORSERADISH MUSTARD 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.

COLE SLAW WITH MUSTARD AND HORSERADISH RECIPE | REE ...



Cole Slaw with Mustard and Horseradish Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1/2 cup sour cream 
1/2 cup whole-grain mustard 
1/4 cup milk 
2 tablespoons prepared white horseradish 
2 tablespoons sugar 
1 teaspoon celery seed 
2 dashes hot sauce 
Kosher salt and freshly ground black pepper
1 cup shredded carrots
2 apples, peeled and finely diced 
1 medium jicama, shredded 
1 red onion, thinly sliced 
1/2 head green cabbage, finely sliced 
1/2 head red cabbage, finely sliced 
Fresh cilantro leaves, for garnish

Steps:

  • In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning.
  • In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve.

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