Repeat with remaining beef in two more batches, adding another tablespoon olive oil as necessary. Stir in the beef stock. Just before serving, stir it into the beef casserole. Serve with mashed potatoes and steamed vegetables. Return meat-and-onion mixture and bacon to pot. Stir in broth, tomatoes, bay leaves, thyme, and mustard until well combined. 3 tbsp ; Dijon mustard 3 tbsp creamed ; horseradish sauce 3-4 tbsp double cream (optional) Method. Makes 8 servings. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Combine milk, eggs, onion, horseradish and mustard. Remove the meat from the casserole using a slotted spoon and set aside. Add hash and mix well. Mix the mustard, horseradish and double cream (if using) in a bowl until well combined. Add cognac to pot, scraping up any browned bits from the bottom. Add beef to the bowl of onions. 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. Bake at ... loaf. Line the ... with foil. Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Pack corned beef mixture into pan.

beef casserole with horseradish and mustard

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