Welcome to my new follower Daniel Rolfe. Glad to have you reading and hope you enjoy.
For this weekend (and beyond), we bought a pork tenderloin for £2.75 and had a bit of a think on how to make it go as far as possible. In the end we decided on a kind of goulash.
The meat was cut into thick chunks and tossed in 1 heaped tablespoon of plain flour which had 1 level teaspoon sweet paprika and 1/4 teaspoon smoked hot paprika plus salt and pepper mixed in it.
Whilst that was absorbing I thickly diced one onion, 3 large carrots (free), 1 large courgette (free), 2 stalks of celery and fried them until soft and beginning to go brown, in 2 tablespoons oil. Once these were nearly done they were removed onto a plate and the meat got the same treatment.
Everything was then put back into the pan along with the courgette which had been salted to remove excess juice and rinsed. 1 pint of stock was added along with 4 or 5 big tomatoes (free) and the whole lot simmered for 1 hour. It was thickened slightly with 2 heaped teaspoons cornflour and a couple tablespoons of water. Finally, 2 tablespoons of tomato purée were added and it left to simmer for a few minutes to thicken.
I had also been cooking potatoes to make some mash and boiling some beans for the first meal. Here they are. Meal 1 for 2 adults:
This is the only way we eat meat now as it is just too expensive. The tenderloin melted in your mouth, but more importantly, you could taste it throughout the whole meal. So for those of you who have mega carnivores to feed, who are reluctant to cut down on their meat, give this a go and see what they say.