Beef And Horseradish

500 g/11/4 lb lean minced beef
300 ml/1/2 pint beef stock
2 tablespoons grated horseradish
salt
freshly ground black pepper

Put the beef and stock in a saucepan and bring to the boil. Cover and shunter gently for 11/2 hours. Check occasionally that the beef is not getting too dry; add a little water if necessary. Leave to cool, then remove the fat.

Stir in the horseradish, bring to the boil and simmer for about 20 minutes. Taste and adjust the seasoning. Serve immediately.

SERVES 4