People have been asking me for a recipe for Beef Strog for years!! Here it is folks and it's not a Thermomix recipe. Oopsie! Just did a few videos for Brownes Dairy using their very pretty new branded cream range and this of course stars the Light Sour Cream. I did enquire as to why Light and no full cream...apparently West Aussies are so switched onto full cream milk there is literally not enough cream to make the full cream version! How's that? I was pretty impressed. I have to say however, the light version was very rich and well textured, so no problems with the Brownes version of sour cream at all.
I didn't make the Thermomix version that I could have, largely because it is almost simpler not to. Check out the video to see how simple. Seriously! Just too easy.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 brown onion
- 500 Grams portabello mushrooms
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams butter BUY
- 500-600 Grams good beef fillet
- Good splash brandy
- 125 Grams liquid beef stock
- pink salt flakes to taste BUY
- freshly cracked black pepper to taste
- 2 Teaspoons worcestershire sauce
- 1-2 bay leaves
- 1 Tablespoon Ancient Roman Mustard or whole grain mustard if you are fresh out! Recipe
- 1 Cup sour cream
- 2-3 dill pickles, diced
- 1 Batch Cauliflower Puree Recipe
Do
- 1
Slice the onions and the mushrooms. Melt the oil and butter together in a cast iron casserole pan over a medium heat.
- 2
Saute the onions and mushrooms for a good 5 minutes until well softened and starting to brown.
- 3
In the meanwhile, dice the beef.
- 4
Remove the mushroom mixture from the pan and set aside.
- 5
Brown the meat in the hot pan until slightly catching. Scrape to remove all those yummy bits.
- 6
Add the brandy and cook it off to remove the alcohol taste.
- 7
Add seasoning and then the stock, worcestershire sauce, bay leaf, mustard and return the mushroom mixture to the pan.
- 8
Cook for approximately 5-6 minutes until the beef is cooked through. Turn off the heat and cover while you make the mash. OR, continue with the recipe if you are already organised with the mash.
- 9
When ready to serve, add the sour cream and diced pickles and stir through to combine. Serve over the mash (or puree).
More
It is perfectly acceptable to serve Stroganoff with flat noodles, but my Russian great great grandmother would potentially turn over in her grave. I do love strog with noodles. But on this occasion I went with the more politically correct (these days) Cauliflower Mash or puree. You know you can use regular mash as well right? Whatever does it for you!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
