Thermomix Beef Stroganoff

by Tenina Holder
posted 21 May, 2020 (last updated 02 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Beef Stroganoff is a rich, savory dish and a true winter warmer. Beef and mushrooms provide the perfect meaty base to compliment the aromatic flavors of mustard, brandy and bay leaves. Originally a Russian recipe, this one is sure to keep the cold at bay – and proves to be a deceptively quick weeknight dinner. A hearty one pot recipe that can be switched up as leftovers; serve it next day with potatoes, rice or even pasta. Enjoy!



  • Onion icon
    1 (4.94oz/140g)
    peeled, halved
  • Black pepper icon
    Black pepper
    as needed
    freshly ground
  • Portobello mushroom icon
    Portobello mushroom
    17.64oz/500g (about 3¼)
  • Dill pickle slices icon
    Dill pickle slices
  • Butter icon
    1.41oz/40g (about 2¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.11fl oz/30g (2¼ tbsp)
  • Beef filet icon
    Beef filet
    2½ cups (about 21.16oz/600g)
  • All purpose flour icon
    All purpose flour
    as needed
  • Brandy icon
    as needed
  • Beef stock icon
    Beef stock
    1.69fl oz/50g (3½ tbsp)
  • Worcestershire sauce icon
    Worcestershire sauce
    2 tsp (0.33fl oz/11g)
  • Bay leaves icon
    Bay leaves
  • Coarse ground mustard icon
    Coarse ground mustard
    1 tbsp (0.52oz/15g)
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Sour cream icon
    Sour cream
    1 cup (8.12fl oz/240g)


  1. Place the onion into the Thermomix bowl with butter and EVOO
  2. Chop - approx 2 sec, speed 6
  3. Sauté - approx 5 min, varoma, speed 1
  4. Meanwhile, dice the beef into quite large pieces and dust in a little bit of flour
  5. Set aside
  6. Add the brandy
  7. Cook - approx 2 min, varoma, speed 1
  8. Add beef, seasoning, stock, Worcestershire sauce, bay leaf, mustard to the Thermomix bowl
  9. Cook until tender - approx 8 min, varoma, reverse gentle stir
  10. Add the sliced mushrooms and push them down underneath the hot liquid
  11. Cook - approx 2 min, varoma, reverse gentle stir
  12. When ready to serve, add the sour cream and diced pickles and stir through to combine
  13. Serve over the mash (or puree)

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