Budget Meal No. 3 – Braised Beef & Mushrooms
1 September 2011 in Uncategorized
I won a lovely prize on Facebook yesterday, Pesto Princess are going to be sending me the cookery book Marcella Says by Marcella Hazen, an embroidered Pesto Princess apron and a gift pack of 4 jars of pesto…..yay!
I must say that my local butchery is being very obliging with their specials, this week it was shin at R29.99, so this weeks budget meal is a simple casserole of shin (a very underrated meat me thinks) I also use it for soups and stews but it is also good for curry and potjies. It is a flavoursome meat, now that winter is nearly over watch the price go down, it is also on special at Food Lovers Market for R39.99.
As you can see from the photo, I bought extra to freeze.
650 – 700g Shin R20.25
1 small onion sliced
1 carrot, peeled & diced
1 stick of celery diced
2/3 pkt of brown onion soup R 2.45
500ml water
2 TBS Worcester sauce
Oil
Black Pepper, you don’t need salt as the soup has plenty.
250g sliced fresh mushrooms R 8.33 (Food Lovers Market 3 punnets for R25)
Total R31.03
Preheat your oven to 170 degrees.
Prepare the vegetables and put into your ovenproof dish that has a lid.
Chop the shin into cubes and remove any sinew or fat, don’t discard the bones, the marrow in the middle will add flavour. You can always give them to Fido later if you aren’t a marrow fan, I mash it up and put it back into the casserole when I add the mushrooms towards the end of cooking.
Place the brown onion soup in a bowl and roll the meat in the dry soup.
In a thick bottomed frying pan, heat the oil until quite hot, fry the meat until nicely browned, remove the meat and put into your casserole dish, fry the onions for a minute.
Add the water, using a wooden spoon make sure you get all the browned bits off the pan, Add in any dry soup still left in the bowl.
Add the Worcester sauce.
Pour over the meat and vegetables.
The casserole about to go in the oven.
Cover and cook for 1½ – 2 hours until the beef is tender.
I prefer to add the mushrooms towards the end of the cooking period, say with about 20 minutes to go.
Feeds 4
Serve with mashed potatoes or rice.
To view Budget Meal No. 1 – Spicy Porcupine Balls click here.
To view Budget Meal No. 2 – Crumbed Chicken, feed 4 twice from 4 pieces of chicken click here.
Remember…….be careful, there’s specials out there!
Sous-Chef said on 1 September 2011
I cannot get the prices to line up grrrr!
soul_searcher said on 1 September 2011
Congrats on your prize, very nice!
I love shin, have never rolled it in dry soup before though, will certainly give it a try
Hopestar said on 1 September 2011
Congrats on winning the prize SC.
The food looks yum:)
*hugs*
Sous-Chef said on 1 September 2011
I was very chuffed
Rolling in soup gives you flavour and thickening all at once.
mitzireddy said on 1 September 2011
This looks very yum, Sue – lovely pics and pots.
Sous-Chef said on 1 September 2011
Thanks Hopestar, the beef is very tasty.
Sous-Chef said on 1 September 2011
Thanks Mitzi, I love my little pots.
PaulNicholas said on 1 September 2011
That’s just the stuff for a cold, rainy spring night.
Sous-Chef said on 1 September 2011
Ello Rooikat, thanks for popping in.
jemima said on 1 September 2011
That sounds delicious Sue! it’s storming here in CT..if only I had some beef, and the time to make it tonight
Congrats on your win! you’re a very lucky lady..
deblet said on 1 September 2011
Yumo…boy that’s cheap,we can be lucky if we find it for R40/kg here in CT.
Must be all the damn potjies being made on the weekends!
Sous-Chef said on 1 September 2011
It’s a beautiful day here in the hollow, thanks, I’m looking forward to a new cook book to read and inspire me.
Sous-Chef said on 1 September 2011
During the height of winter it was as much as R55.00 a kilo here. I’m going to try to remember to buy in before next winter.
sharonsmit said on 1 September 2011
Njommilicious! The weather might be getting warmer, but Im still in a winter frame of food mind!
JustChef said on 1 September 2011
YUM! Perfect for the rainy “Spring” weather we are having!
Sous-Chef said on 1 September 2011
The weather can’t seem to make up it’s mind, it’s lovely here but they are predicting a cold snap for the weekend.
Sous-Chef said on 1 September 2011
All the Capies will be running around looking for cheap shin
JustChef said on 1 September 2011
Probably! We’re having spaghetti bolognaise for dinner for a change! Little Chef let out a WHOOP when I told her – we have not had it for ages!
Sous-Chef said on 1 September 2011
We haven’t had it for a while either, we are having crumbed chicken with mushroom sauce.
JustChef said on 1 September 2011
Little Chef’s signature dish!! We had chicken last night!
lyndatjie-farewell said on 1 September 2011
Is it only carnivores that deserve budget meals?
*full on vegetarian glare*
*sniff*
*hiccup*
*wail*
*snot*
*fart*
Sous-Chef said on 1 September 2011
Got one coming up that will suit you perfectly
tandy.sinclair said on 1 September 2011
mm, I like them pots! I love using shin so am pleased that it is still a cheap cut of meat
Sous-Chef said on 1 September 2011
It does tend to go up in price during winter though. I like my pots too
carlette said on 1 September 2011
I wish someone could buy me the Le Creuset range..those pots are like Christian Louboutins!
Sous-Chef said on 1 September 2011
They are lovely to cook with, I’ve had that orange casserole for over 30 years and it’s still in use. The little pots are more recent.
carlette said on 1 September 2011
I look forward to saying that when I get mine
I was so caught up with the pots hahaha I didn’t even say GOOD MEAL!!
Know T would enjoy it because he’s the meat eater at home 
Sous-Chef said on 1 September 2011
You can justify the expensive because they will last you a lifetime. When I bought mine it cost me a months salary! Stuttafords had a special on at the time for R350.00 for 5 pans and two casseroles.
anotherdayinparadise said on 1 September 2011
This looks and sounds delicous. I especially ike the addition of mushrooms of course. Your blogs and pics are very professional, SC. What a star! xxx
pinkpolkadot said on 1 September 2011
Wow Sue, wonderful dish!
ilovecooking said on 2 September 2011
Pragtig, Meisie – gee vir jou 5 sterre! XX
HealthyVegetarianFoods said on 2 September 2011
Congrats Sue!! and enjoy your gift
Adiam said on 2 September 2011
Looks mouthwatering.
JoDay said on 2 September 2011
Brilliant, Supa
malma said on 2 September 2011
Yums.
Kitchengirl said on 2 September 2011
WOW – this is gorgeous, I can’t believe how cheap the shin is! Really fab recipe.
daishayn said on 3 September 2011
Congrats on the prize!
Another cut of meat that I have started eating since in the UK (Although I still do not eat the crackling, much to the disgust of the chef) is pork belly.
Once I managed to get past the name…
Lisaman said on 4 September 2011
I think I’l take a visit to food lovers market and cook this for family dinner on Tuesday!!
Sous-Chef said on 4 September 2011
You are very kind, I am still coming to grips with the new camera, but it has improved the quality of my photos.
Sous-Chef said on 4 September 2011
Dankie Dottie
Sous-Chef said on 4 September 2011
Baie dankie skattie!
Sous-Chef said on 4 September 2011
I will, their pesto is awesome and I love cookery books.
Sous-Chef said on 4 September 2011
Thanks, nice to see you.
Sous-Chef said on 4 September 2011
Thanks Jo.
Sous-Chef said on 4 September 2011
It was, the other half that we didn’t eat I shall make into pies.
Sous-Chef said on 4 September 2011
We get some good specials here in the hollow, it must be something to do with the fact that we earn less than people in the big cities.
Sous-Chef said on 4 September 2011
Pork crackling is my best! I love it, just try a little bit for me, I bet you will be hooked.
Sous-Chef said on 4 September 2011
Hi, how’s things going with you? I think I must visit and see if you have posted.
CelticGranny said on 5 September 2011
This sounds yummy! Maybe I will cut down on quantity & cook it for just me.
Sous-Chef said on 5 September 2011
Or you could freeze portions for the days when you don’t fancy cooking.
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