"Organically sourced meat bred according to regulations which ;require animals be raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones
Blade steak is from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. Blade steak is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.
1 Preheat oven to 180°C. Cut the steaks across the grain into strips (about 1.5cm wide). Season with salt and pepper. Add a little oil to the beef strips, mix well.
2 Heat a wok or frypan, ensure it is hot. Stir-fry the beef in 3 batches, remove each batch and place it in a casserole dish. Add a little oil to pan, and then add the onion, garlic and mushrooms and cook for 2 minutes or until mushrooms soften. Add the tomato paste and stock, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
3 Cover the casserole dish, place in oven, cook for 30-40 minutes or until beef is tender. In the last 10 minutes of cooking time stir in the combined sour cream, mustard and cornflour. Serve with pasta or noodles and sprinkle with chopped dill leaves."