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Beef Stroganoff

  • TM5
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 35 minutes
  • Servings 4 portions
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 1 brown onion (approx. 180 g), cut into halves
  • 30 g butter
  • 1 tbsp ground paprika
  • 1 pinch ground cayenne pepper, to taste
  • 700 g beef fillet, cut into strips (6 x 2 cm)
  • 1 pinch salt, to taste
  • 200 g button mushrooms, cut into quarters
  • 50 g tomato paste
  • 100 g white wine
  • 1 tbsp Meat stock paste (see Tips)
  • 1 tbsp cornflour
  • 1 tsp Dijon mustard
  • 120 g sour cream

    Preparation

    1. Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
    2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
    3. Add butter, ground paprika and cayenne pepper and sauté 
      3 min/120°C/speed 1.
    4. Add beef and salt and cook 10 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
    5. Add button mushrooms, tomato paste, white wine, stock paste, cornflour, mustard and sour cream and cook 10 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
    6. Allow to rest for 5 minutes, then garnish with reserved chopped parsley and serve hot.

    Tips & Tricks

    Serve Beef Stroganoff with mashed potato, pasta or polenta.

    To ensure this recipe is gluten-free, always check the label of your cornflour as some may contain traces of wheat or gluten.

    To make your own Meat stock paste, refer to the recipe on Cookidoo.

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