Beef with Onions & Mushrooms
Homemade Blackcurrant Ice-Cream
We hardly ever buy beef, except in minced form, as it is so expensive here in the UK and, despite it being the traditional national dish, not of terribly good quality unless you go for organic, well hung meat from a good butcher and not a supermarket. A couple of days ago, however, I rather rejoiced to find two packets of 'Frying Steak' marked down for quick sale. It says 'beef' on the packet but given how tough it is it might as well be camel. I think I am going to have to put the other packet in a heavy duty marinade to soften it up a bit. The ice-cream was more successful - using Anna at Pleasant View School House's excellent recipe, with the addition of some blackcurrant puree from the freezer.