Beef StroganoffMake on Drop
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 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
Slice the onions and the mushrooms. Melt the oil and butter together in a cast iron casserole pan over a medium heat.
Saute the onions and mushrooms for a good 5 minutes until well softened and starting to brown.
In the meanwhile, dice the beef.
Remove the mushroom mixture from the pan and set aside.
Brown the meat in the hot pan until slightly catching. Scrape to remove all those yummy bits.
Add the brandy and cook it off to remove the alcohol taste.
Add seasoning and then the stock, worcestershire sauce, bay leaf, mustard and return the mushroom mixture to the pan.
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.
When ready to serve, add the sour cream and diced pickles and stir through to combine. Serve over the mash (or puree).
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!
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