Beef, Potato and Horseradish Hotpot with Bacon Crumb
Beef, Potato and Horseradish Hot pot with Bacon Crumb
750g diced chump steak
3 tablespoons cooking oil
2 onions, chopped
2 sticks celery chopped
1 clove garlic, minced
2 tablespoons horseradish sauce
500ml beef stock
2 large potatoes, peeled and cut into 2cm dice
2 tablespoons brown sauce
2 tablespoons balsamic vinegar
Dash Worcestershire sauce
1 tablespoon cornflour
4 rashers streaky bacon
50g butter
75g breadcrumbs
Handful parsley chopped finely
Heat a tablespoon of the oil in a frying pan until hot and add half the steak. Seal on all sides and transfer to a pot.
Repeat with another tablespoon of the oil and remaining steak.
Add the final tablespoon of oil and cook the onion and celery until golden. Add the garlic, horseradish, stock, balsamic and Worcestershire sauce. Simmer for 20 minutes then add the potatoes and simmer until they are cooked. Mix the cornflour with cold water to a thick paste and add to the mixture. Check seasoning.
For the bacon crumb cook the bacon gently until crisp and golden. Remove from pan and chop finely.
Add the butter to the pan and when melted return the chopped bacon and crumbs to the pan. Cook until the crumbs are golden. Add the parsley.
Spoon the hot pot into a serving dish and scatter over the crumbs and serve.
