“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
Clearly we lived like kings in late December. We had a catering tray of goodie given which had found their way to a food bank but were only a day from their ‘End of life’ date. How Veal, Venison and Aberdeen Angus end up at a food bank is anybodies guess. But gift horses mouths are to be left well shut!
Ingredients:-
Aberdeen Angus Stewing Steak, cubed
Mushrooms, sliced
1 Onion, sliced
500ml of Beef Stock
Soy Sauce
Salt & Pepper
Pasty ( We used Gluten free ready rolled )
Oil to fry
Seasoned Flour
Corn Flour
1 Egg and Milk for an egg wash
Method:-
(1) Coat the meat in seasoned Flour and fry in a little Oil to brown on all sides.
(2) Remove the Meat and drain.
(3) Add the Onion and sautee.
(4) Add the Mushrooms and season to taste.
(5) Allow to soften for a couple of minutes.
(6) Add the Stock and Soy Sauce and stir well.
(7) Allow to simmer for a few minutes.
(8) Return the meat to the pan and stir in.
(9) Pre heat the oven to 180c.
(10) Beat the Egg and Milk together.
(11) If the sauce seems thin add a little Corn Flour to water and stir in to thicken.
(12) Transfer to a casserole disk and cover with pastry.
(13) Brush with the Egg wash and place in the oven.
(14) Cook until the Pastry is golden brown.
We served ours with mashed Potatoes and Peas. Very tasty indeed!
