Serves 10-12
2kg good braising steak
2oz plain flour
4oz butter
3 onions
2 tsp good curry powder
1 tsp ground ginger
2 tsp brown sugar
2 tbsp Worcestershire sauce
1.5 pts beef stock (made from good stock cube is fine)
1 pt soured cream
4 tbsp creamed horsradish
Juice and rind (in one piece) of one clementine
2 tbsp chopped parsley
Coat beef in flour and brown well in hot butter (add a small amount of olive oil to the butter to prevent the butter from burning) in a heavy bottomed pan.
Add sliced onions, curry powder. ginger, sugar, Worc sauce, orange peel and juice and stock and bring to the boil.
Transfer (if nec) to an oven proof dish. Cover with foil or a lid and cook in oven @ 160 for 3- 3.5 hours.
Just before serving stir in soured cream and horseradish and lots of chopped parsley to garnish.
I normally serve it with an almond and parsley pilaff (to you and me basmati rice with almonds and parsley stirred in.
My children love the horseradish in it but you could split the casserole and stir a small amount into one serving dish and much less into another (for fussy children) iyswim.
If you are freezing it, freeze it after cooking in the oven. Then defrost and reheatr and then add the cream and horseradish.
Let me know if you want me to post you a bottle of Worcestershire sauce!