Beef – Use rump steak or a good quality cut of beef
Chicken – Breast fillet
1 tablespoon oil
600g chicken or beef, diced into 2cm cubes
2 cloves garlic, crushed
3 rashers bacon, rind removed, diced
250g button mushrooms, sliced
½ cup chicken/beef stock
300g sour cream
½ cup chopped fresh parsley
Heat oil and half the butter in a heavy based pan. Cook chicken or beef in 2 batches until well browned. Set aside. Heat remaining butter in the same pan. Add onion, garlic, bacon and mushrooms. Sauté 2-3 minutes or until tender. Add stock. Cook further 5 minutes or until liquid has reduced by about a third. Return chicken or beef to pan and heat through 2-3 minutes. Stir through sour cream and parsley. Season.
Serve with pasta or noodles.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.