Boozy Braised Steak and Onions with Mustard and Horseradish

 This is another variation on a theme, steak and ale pie filling with a little twist.  The addition of cherry tomatoes gives it a summer twist and practically makes it a salad!  The weather here has turned unseasonably autumnal and I was looking for something comforting to cheer us up!

For two people :

1 pieces of braising steak

2 small or one large onion/s

1 clove of garlic

1tb flour

1tsp English mustard powder *

1tsp creamed horseradish

2 anchovies

1tsp Worcestershire sauce

Bottle of ale of your choice – we like the Wychwood range

7/8 cherry tomatoes

Salt and pepper to taste

Mix the mustard powder with the flour and season with salt and pepper, use to coat the two pieces of steak.

Peel and halve the onions, cut into half-moon slices, peel and chop the garlic and chop the anchovies.

Arrange half the onion slices on the bottom of an oven proof dish, sprinkle with a little of the surplus flour and mustard mixture, add the steaks and then the rest of the onion slices and another sprinkle of surplus flour mixture.  Season with salt and pepper to taste, scatter the chopped garlic into the dish along with the chopped anchovies and dot with horseradish.  Pour over the ale and give everything a gentle stir.

Cook at 170^oC (325^oF / gas mark 3) for three and a half hours.  Add a teaspoon of Worcestershire sauce and stir, then add the cherry tomatoes and pop back into the oven for a final half an hour cooking.

*if you can’t get mustard powder simply add 1tsp made English mustard to the casserole with the horseradish.