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Braised Steak & Onions

• 1 kg Round Steak
• Flour
• 2 tablespoons oil
• 60g butter or margarine
• 4 onions
• 1 tablespoon flour, extra
• 2¼ cups Beef Stock
• Salt Flakes
• Pepper

1. Cut the Round Steak into pieces approximately 5cm x 10cm (or ask your butcher to do this for you). Dust each piece of meat lightly with flour, which has been seasoned with salt and pepper.
2. Peel onions, cut in half, then cut into 5mm thick slices.
3. Heat oil in frying pan, add half of the South Aussie Angus Round Steak, brown well on both sides. Remove from pan and place in large saucepan or casserole dish, repeat with remaining half of the meat.
4. Add butter to frying pan, stir until melted and incorporated with pan juices. Add onions to pan, cook until onions are transparent. Stir in extra flour, cook a further 2 minutes.
5. Gradually add Beef Stock, stir over heat until sauce boils and thickens slightly, season with Salt Flakes and pepper. Pour sauce over meat in saucepan, cover, simmer gently over low heat for 1½ hours, or until meat is cooked.
6. Serve with mashed potatoes and vegetables.

Marinated Lamb Loin Chops

• For marinade
• 8 lamb loin chops
• 1 head of garlic, peeled and crushed
• 2 shallots, peeled and sliced
• 4 ounces vegetable oil
• 1/2 tablespoon crushed black peppercorns
• For relish
• 2 ripe mangos (peeled and diced into 1/4-inch pieces)
• 1 large garlic clove, minced
• 3 ounces toasted pine nuts, chopped fine
• 1 tablespoon fine diced shallots
• 20 leaves of mint (lightly chopped)
• 1/4 cup rice wine vinegar
• 1 tablespoon honey
• Salt and pepper to taste

1. Lay the lamb loin chops in a shallow dish covered in all the ingredients for the marinade. Let marinade for at least one day. Grill over direct heat, about 5 minutes per side for 1-inch-thick chops.
2. For the relish, combine all the ingredients and let sit at room temperature for one hour before eating.

(08) 8374 4130
1074 - 1076 South Road Edwardstown, SA, 5039
The Butcher's Bargains

Valid 10th January 2018 - 16th January 2018 or until sold out