Braised Beef with Mushrooms and Horseradish Dumplings
- 750g braising steak
- 2 tbsp seasoned flour
- Rapeseed oil
- 2 carrots peeled and cut into dice
- 2 onions peeled and cut into dice
- 3 celery sticks peeled and cut into dice
- 1 tbsp sundried tomato paste
- 2 tsp Worcestershire sauce
- 350ml red wine
- 2 bay leaves
- 2 large thyme sprigs
- 500ml veal or beef stock
- 1 handful chopped flat leaf parsley
- 150 grams of chestnut mushrooms
- 175g self raising flour
- 75g suet
- 2 tbsp chopped thyme leaves
- 4 tbsp horseradish sauce (which ever strength you like)
Dust the beef in seasoned flour, heat some rapeseed oil in an AGA round casserole on the boiling plate and brown both sides of the meat.
Remove with a slotted spoon and then place the pan on the simmering plate, add a little more oil and then cook the remainder of the vegetables until they start to colour.
Add the meat to the dish along with the wine and place without the lid in the roasting oven until the liquid is reduced by half. Then add the remaining ingredients, place the lid on top and cook in the simmering oven for at least 3 hours. Add 150 grams of chestnut mushrooms to the casserole an hour before the end of cooking time
When ready remove from the oven and make the dumplings. Mix the flour, suet and thyme in a large bowl and season with salt and pepper. Add the horseradish and then combine with cold water until a soft dough is formed. Divide the mixture into twelve even sized balls and place on top of the casserole place in the roasting oven uncovered, for about 25mins until the dumplings are cooked and golden.