A hearty, nutrient packed dish that is simple and delicious. Bursting with protein and flavour, this dish is ideal nights in with friends and family.
800g lean steak, cubed
1 leek, sliced white and green pieces separated
2 tsp curry powder
1 tsp ground ginger
25g plain flour
900ml beef stock
2 tbs Worcestershire cause
250g carrots (regular carrots are fine)
3 tbs horseradish
10g fresh parsley, chopped
Preheat oven to 170C. Heat 1 tablespoon of oil in a large flameproof casserole dish. Add the beef and lightly fry over a high heat until browned. Remove and set aside. Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes until soft. Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly.
Bring to the boil, then add the Worcestershire sauce. Cover and cook in the preheated oven for about 2 hours. About 30 minutes before the end of the cooking time, add the carrots and the remaining leeks. Return to the oven, cover and continue cooking. Stir in the horseradish, season and garnish with parsley.
Serve with mashed potato if desired but those on lower carbohydrate diets should probably leave the mash!
Serves 4. Per serving: