Ingredient:
2 tbsp sunflower oil
1 kg (2 lb) braising steak, trimmed and cut into strips
12 shallots or button onions
30 g (1 oz) plain flour
2 tsp mild curry powder
2tsp light muscovado sugar
1 tsp ground ginger
600 ml (1 pint) beef stock
2 tbsp Worcestershire sauce
Salt and black pepper
3 tbsp chopped parsley, plus extra to garnish
4 tbsp creamed horseradish

Method:
Heat the sunflower oil in a large flameproof casserole, and cook the beef strips over a high heat until browned all over. Lift out with a slotted spoon and drain on paper towels.

Lower the heat, adds the shallots or button onions, and cooks gently, stirring occasionally, for a few minutes until softened. Lift out with a slotted spoon and drain on paper towels.

Add the flour, curry powder, sugar, and ginger to the casserole and cook, stirring for 1 minute. Pour in the stock and bring to a boil, stirring until smooth and thickened. Add the Worcestershire sauce, season with salt and pepper, and return to a boil.

Return the beef and shallots to the casserole and stir In the parsley. Bring back to a boil, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2-2 ½ hours until the meat is tender.

Stir in the creamed horseradish, taste for seasoning, garnish with parsley.