Beef Stroganoff

Ingredients

• 4 sprigs fresh flat-leaf parsley (leaves only)
• 1 brown onion (approx. 180 g, cut into halves)
• 30 g butter
• 1 tbsp ground paprika
• ground cayenne pepper (to taste (1 pinch))
• 700 g beef fillet (cut into strips (6 x 2 cm))
• salt (to taste (1 pinch))
• 200 g button mushrooms (cut into quarters)
• 50 g tomato paste
• 100 g white wine
• 1 tbsp Meat stock paste
• 1 tbsp cornflour
• 1 tsp Dijon mustard
• 120 g sour cream

Steps

1. 1

   Place fresh flat-leaf parsley leaves into the mixing bowl and chop for 3 seconds at Speed 7. Transfer to a small bowl and set aside for garnishing.

2. 2

   Place the halved brown onion into the mixing bowl and chop for 3 seconds at Speed 5. Scrape down the sides of the mixing bowl with the spatula.

3. 3

   Add 30g butter and sauté for 3 minutes at 120°C (or Varoma temperature for TM31) on Speed 1.

4. 4

   Add 1 tbsp ground paprika and a pinch of ground cayenne pepper, then sauté for 1 minute at 120°C (or Varoma) on Speed 1.

5. 5

   Add 700g beef fillet strips and a pinch of salt. Sauté for 5 minutes at 120°C (or Varoma) on Reverse Speed Soft.

6. 6

   Add 200g quartered button mushrooms, 50g tomato paste, 100g white wine, 1 tbsp meat stock paste, 1 tbsp cornflour, and 1 tsp Dijon mustard.

7. 7

   Cook for 10-15 minutes at 100°C on Reverse Speed Soft, or until the beef is cooked to your liking.

8. 8

   Add 120g sour cream and mix for 1 minute on Reverse Speed Soft.

9. 9

   Transfer the stroganoff to a serving dish, garnish with the reserved chopped parsley, and serve hot.

Notes

Meat stock paste can be homemade in the Thermomix or substituted with a high-quality store-bought concentrate. Serve with egg noodles, rice, or mashed potatoes.

Nutrition per serving

• main
• dinner
• beef
• mushrooms
• thermomix
• creamy
• stew