Beef in horseradish sauce

A recipe I devised myself. This one is for those who like it hot. The idea is to not lose the meal's flavour by making it too spicy for the tongue, so heat is empowered through the nostrils with the horseradish and the sour cream helps by dissolving the capsaicin to create an effec of internal warming instead of just burning the mouth.

Ingredients:

600/800 grams of lean beef.
180 grams of grated horseradish.
2 onions
Garlic.
mushrooms.
Beef or chicken stock cube. This may, of course, be real, concentrated stock.
Your favourite chili, piri piri or any other hot pepper.
Potatos.
Sour Cream.
Herbes de Provence.
Pepper, salt.
Beer (optional)


Procedure:
1. Cut meat into small cubes and chop onions, garlic and mushrooms.
2. Fry these together until golden brown. Add the hot pepper, black pepper andstock cube.
3. Lower heat and stew for long enough to soften the meat. You may add a little beer from time to time to create enough sauce for stewing the meat to ensure it will be soft. Water works instead of beer too.
4. Towards the end, add all the horseradish.
5. Once everything is well cooked, add enough sour cream to create a thick sauce.
6. Boil potatos and mash with some butter, sour cream and a pinch of Herbes de Provence. Salt and pepper to taste.

Serve this up with some vegetables and something to drink to soothe the hotness.