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This is a delicious and very substantial stew - and don't worry about the large amount of horseradish, it really tames down in cooking. There is so much sauce and it is so intensely flavorful, I usually stir in chunks of boiled potato just before serving. Reheating must be done with a little extra liquid, over very low heat with frequent stirring to prevent caking to the bottom of the pan. It should not boil once it has sour cream in it.

Make    
1. Make your beef stock from bones and shank if you don't have any on hand.
2. Cut BEEF into cubes about 1 inch on a side or a bit larger if you desire.
3. Chop ONIONS Fine. Crush GARLIC. Peel CARROTS and chop fine. Mix.
4. In a large heavy skillet, heat Butter and fry BEEF over moderate flame until nicely browned on all sides, but not so brown as to harden it. Remove from the skillet.
5. Stir Onion mix into the pan and fry over moderate heat until onions are soft.
6. In a coverable stew pot or similar, smooth the Onions on the bottom and spread the Beef over them.
7. Use the White Wine to deglaze the skillet over moderate heat, then pour it into the pot along with Beef Broth and Bay Leaves. Bring to a boil and simmer slowly until Beef is tender, about 1-1/2 hours depending on toughness.
8. Strain the liquid out, keeping both liquid and solids.
9. Return the liquid to the pot and reduce to about 2-1/2 cups at a fast simmer.
10. In a saucepan, melt Butter and fry Flour until it's raw flavor is gone, making a blonde roux. Stir in the strained broth, at first a little at a time, then more, until you have a thickened sauce at a light simmer. Stir in the Horseradish and Mustard and simmer a few minutes more. Season to taste with Salt and Pepper.
11. Slowly stir in Sour Cream, but do not let the sauce come to a boil.
12. Return Beef and Vegetable mix to the original pot. Pour Sauce over and bring up hot through, but not to a boil.
13. Serve garnished with Chopped Parsley..