Name: Thermomix Beef Stroganoff
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 1 (4.94oz/140g) peeled, halved Onion; as needed freshly ground Black pepper; 17.64oz/500g (about 3¼) sliced Portobello mushroom; 5 diced Dill pickle slices; 1.41oz/40g (about 2¾ tbsp) Butter; 1.11fl oz/30g (2¼ tbsp) Extra virgin olive oil; 2½ cups (about 21.16oz/600g) Beef filet; as needed All purpose flour; as needed Brandy; 1.69fl oz/50g (3½ tbsp) Beef stock; 2 tsp (0.33fl oz/11g) Worcestershire sauce; 2 Bay leaves; 1 tbsp (0.52oz/15g) Coarse ground mustard; as needed Pink himalayan salt; 1 cup (8.12fl oz/240g) Sour cream

INGREDIENTS

Onion

1 (4.94oz/140g)

peeled, halved
Black pepper

as needed

freshly ground
Portobello mushroom

17.64oz/500g (about 3¼)

sliced
Dill pickle slices

5

diced

Butter

1.41oz/40g (about 2¾ tbsp)
Extra virgin olive oil

1.11fl oz/30g (2¼ tbsp)
Beef filet

2½ cups (about 21.16oz/600g)
All purpose flour

as needed
Brandy

as needed
Beef stock

1.69fl oz/50g (3½ tbsp)
Worcestershire sauce

2 tsp (0.33fl oz/11g)
Bay leaves

2
Coarse ground mustard

1 tbsp (0.52oz/15g)
Pink himalayan salt

as needed
Sour cream

1 cup (8.12fl oz/240g)

METHOD

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