Lidl-shocking diced beef.

Viper_7

If meat has been sliced and diced it's generally not from a premium cut, or it will never be sliced and diced.
Check the price per kg and it will be much less than say a sirloin steak.

As it's not premium it is best to be used in casseroles and cooked slowly.

Snakeeyes21

Maybe your mrs just cant cook
I would trade her in for a new model, lets be honest she may go like the clappers but if she cant rustle up a decent plate of grub then she really aint a keeper

OrkneyStar

I have made lovely stews with Lidl stew steak- it needs to be cooked slowly and gently.
I did once get a Tesco beef joint (one of these ones in foil tin with cardboard wrapper)- cooked it the way I always cook that sort of meat but it was rank! Shame as their gammon in the same range is lovely. Will stick to Orkney Silverside next time!

moomoominx

yes i have to agree - slow cooking diced beef is the way to go - i love mine and put it on when i go out in the morning and when i come home later its like a little piece of heaven! mmmm - remeber the 99p lean steak mince at lidls this weekend ;0)

Kered

I have never had a problem with any of the meat bought at Lidl, as others have said, I think it is all down to the cooking method.
If I want to do a stir-fry with the beef, I just slice it into smaller/thinner pieces and do the meat over a slightly lower heat for a while before increasing the flame and adding the rest of the ingredients.

Ossy

As a newbie to Lidl decided to try their diced beef. cooked in my slow cooker it was delicious

torchie

I regularly use Lidl's ready diced casserole beef - at least once a week. Like any casserole or stewing steak it needs to be cooked gently and for plenty of time. I tend to cook for about 4 hours at gas mark 1.5. I find that Lidl's casserole beef tends to be nicely trimmed and is more consistant and dependable in quality than other supermarkets - sadly we do not have a traditional butcher.

About 30 minutes before it is finished, I remove some of the cooking liquid and thicken with cornflour and a desert spoon of gravy powder. Return the liquid to the pan and increase the heat to about 4 for the remaining time to really thicken. I find it better to cook the meat in a thin stock for most of the cooking time and thicken it up towards the end.

Shin, blade or any other stewing or casserole cuts should turn out OK as long as it is done low and slow!! My goulash recipe is a quicker cook so I would probably use sirloin steak if I can find some on offer.

Ilovecubbage

I`ve been buying meat from Lidl for years and never had any probs, never had a faty or watery one too. I make gulas all the time just stick it in a pressure cooker and it`s fab, yum, yum.

johnnyblount

Just to compare today we tried one of the new packs bought yesterday rather than from the freezer,

No difference here and Id say its cooking skills ours was as its always been not chewy at all find out how she is cooking it and post recipe here , I bet its down to that , using cheaper cuts you really cannot use a recipe like tv chefs do that is for expensive cuts

its still very usable in casseroles here and is really nice

Living_proof

I would like to update my earlier post when I thought I had overcooked the Lidl stewing steak. I can now testify that I had undercooked it and that explains its' chewiness. Tonight I took from the freezer some of the same consignment which had been slow cooked. I reheated it for 10 minutes at low in the microwave and it was absolutely tender, melt in the mouth. I guess some of us just have to face up to our (lack of) cooking skills .....