You'd eat moldy old manky beef? thats absolutely disgusting.
No other word for it, disgusting.
Stewing and chunked up steak often goes for cheap, and makes a fantastic chilli, if you base it on steak mince, with chunks of steak, chickpeas and kidney beans, with lots of mushrooms. Shiitake being the best, as they keep their texture when the whole lot is slow-cooked on a low heat until the steak is lovely and tender and juicy, cook until the steak almost falls apart in the mouth, plenty hot sauce and spices, bay leaves, a few of those brutally hot tiny little birds-eye chillies, or if brave, scotch bonnets. If you haven't had those before don't use more than one, at the very most, half maybe with some lesser chillies, as the scotch bonnets are fucking lethal. Be prepared to evacuate the kitchen, and make sure to have an extractor fan going all the time they are cooking to disperse the vapors. Plenty pepper, peppery boletus, tabasco, soy, worcestershire, a bit of the tomato paste you can buy in a tube, and a couple of tablespoons powdered fly agaric. I'm usually really NOT a fan of conventional store-bought white/chestnut Agaricus spp. but they do bulk a chilli up nicely, and taste good once they have been stewed in the chilli and absorbed lots of hot sauce.
Otherwise they are usually too bland for me. Same goes for quite a few of the wild members of the Agaricus genus, although there are some, like the horse mushroom, that have a wonderful aniseed scent and flavor, quite a few other less common species have it too, sometimes its really, really overpoweringly strong, although it decreases when cooked, those mushrooms are still all deliciously fragrant and aniseedey when cooked.
Sham, why not go do a bit of hunting? squirrels are particularly tasty, and the grey variety is more or less vermin, a threat to the native reds, not that one or two guys with air or gauss rifles will make too much of an impact on the squirrel and/or pigeon population. Plenty good meat on a pigeon, not as much on a squirrel but what there is is good eating. Go buy an air rifle, or build a gauss, and then pop out to some nearby woods with a few carrier bags in a backpack, and you can almost certainly come home with a good haul of meat, berries and mushrooms if you know what your doing with the latter two, same goes for vegetables, for those other people who can eat those. Stinging nettles (cooked, obviously), the root of the burdock plant can be cooked and eaten, wood sorrel can add a tangy flavour to salads and other dishes, although do not over-use this, as the oxalic acid within would be toxic. Bistort can be used in all sorts, and its relative, Polygonum hydropiper (water pepper) is edible, and easy to identify, with a burning, peppery hot taste. Dock leaves can be eaten when young and tender. And in a tight spot, the bast (inner, soft bark layer) of many trees can be eaten, generally as long as the tree is not poisonous, the bark can be stripped off (be sure not to take too much, or ring-bark the tree, so as not to kill it and deplete the area of resources and kill off the nature we depend upon for our living) and the soft, pliable inner bark layer peeled off in strips and eaten.
And of course now is the time for blackberry/raspberry season. Plenty good eating from those, wild blackberry pies are lovely this time of year, fresh not hours from the bush, baked into a pie with lots of soft pastry and a crunchy crust, w/ some double cream and chocolate&vanilla ice cream on the side, absolutely fantastic.
Takes a little bit of effort to make the pastry well, but all you really need are eggs, flour, milk, etc., all dirt cheap in bulk. And you can make pancakes too from the same ingredients, pancake batter just needs milk eggs and flour, and can be knocked up in minutes, ready to fry, toss, cover in lemon and honey then eat.