Beef Stroganoff

by

Tenina Holder

POSTED June 2, 2020 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

20mins

Calories

20324

This recipe is super simple and a great family midweek dinner that is warm and comforting. Get the mash on and it is as good as it gets!

recipe-images

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)peeled, halved

  • Black pepper icon
    Black pepper

    as neededfreshly ground

  • Portobello mushroom icon
    Portobello mushroom

    500 g (about 3 ¼)sliced

  • Dill pickle slices icon
    Dill pickle slices

    5 (about 8 g)diced

  • Butter icon
    Butter

    40 g (about 2 ¾ tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    30 g (about 2 ¼ tablespoons)

  • Beef filet icon
    Beef filet

    600 g (about 600)

  • All purpose flour icon
    All purpose flour

    as needed

  • Brandy icon
    Brandy

    as needed

  • Beef stock icon
    Beef stock

    50 g (about 3 ⅜ tablespoons)

  • Worcestershire sauce icon
    Worcestershire sauce

    2 teaspoons (about 12 g)

  • Bay leaves icon
    Bay leaves

    2 (about 1 g)

  • Coarse ground mustard icon
    Coarse ground mustard

    1 tablespoon (about 6 g)

  • Pink himalayan salt icon
    Pink himalayan salt

    as needed

  • Sour cream icon
    Sour cream

    1 cup (about 240 g)

    METHOD


  • 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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