THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
Here at Muffs our business has grown and evolved over
the years. To keep up with the ever changing way in
which people eat, shop and live their lives we have had
to move with the times. Here is an overview of what we
have to offer:
Dry Aged Beef
We have two dry aging fridges where we age our beef
to make it tender and intensify the flavour, we age our
choice cuts for a minimum of 28 days.
Butchery
We buy only the very best meat Beef, Pork, Lamb and
fresh chickens - we believe that when it comes to meat
only the very best is good enough for our customers.
Ready meals
We have extended our range of ready meals and have
a selection of chicken dishes and casserole meals that
cook in 30 minutes.
Sausages
We have won a number of national awards for our
sausages. These include: Champion of Champions,
London National Champion Best Butcher Sausage in
Great Britain, Gre at Taste Awards Regional Champion
Old English Sausage, Gold award for Black Pudding
France and many more.
Fresh Vegetables
We have started selling fresh vegetables. We try to get as
much as we can local and visit Liverpool market twice a
week. We believe in supporting local growers.
Drink
We sell beer brewed on the Wirral. Brimstage beer,
Peerless beer from Birkenhead and Wirral gin. We also
have a wine merchant who recommends fine wine that
isn’t available in supermarkets.
Preserves
We stock a wide selection of preserves including Mrs
Darlingtons and Cottage Delight.
Cheese
We have a selection of good quality local and
continental cheeses.
We are also delighted to announce that we have
launched our new range of top quality Muffs of
Bromborough produce at Gordale Nurseries.
34 wirrallife.com
BEEF GOULASH
INGREDIENTS
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1kg good braising steak,
preferably chuck steak
1 tbsp sunflower oil
3 medium onions, cut
into 12 wedges
3 garlic cloves, crushed
2 tsp hot smoked paprika
1 tbsp paprika
1 beef stock cube
600ml cold water
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400g can of chopped
tomatoes
2 tbsp tomato purée
2 bay leaves
1 red pepper
1 green pepper
1 orange pepper
flaked sea salt
freshly ground black
pepper
METHOD
1. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any
hard fat off the beef and cut the meat into rough 4cm
chunks. Season well with salt and freshly ground black
pepper.
2. Heat the oil in a large flameproof casserole dish. Add the
steak and fry over a high heat until nicely browned all
over, turning regularly. Tip the onions into the pan and
cook with the beef for 5 minutes until softened. Add the
crushed garlic and cook for a further minute, stirring
regularly.
3. Sprinkle both paprikas over the meat and crumble the
beef stock cube on top. Add the water, tomatoes, tomato
purée and bay leaves. Season with salt and pepper, stir
well and bring to a simmer. Cover with a tightly fitting lid
and transfer the dish to the oven. Cook for 1½ hours.
4. While the beef is cooking, remove the core and seeds
from each pepper and chuck them away. Cut each pepper
into chunks of about 3cm. When the beef has cooked for
1½ hours, carefully remove the dish from the oven. Stir in
the peppers, put the lid back on and put the goulash back
in the oven for a further hour or until the beef is meltingly
tender.
5. Serve with small portions of rice and spoonfuls of soured
cream if you like, but don’t be too generous – soured
cream contains less fat than double cream but still has 30
calories per tablespoon.