This dish comes out beautifully in the thermomix with very little fuss. We tend these days to buy a bulk piece of beef from Super Butcher and get their butcher to dice it for us before we leave the store, which makes this meal very inexpensive and very easy to prepare.
- 8 Sprigs of parsley
- 1 Large Brown Onion
- 2 Garlic Cloves
- 40g Butter
- 1 tbsp Ground Paprika
- Pince Cayenne Pepper
- 800g Diced Beef
- 200g Button Mushrooms
- 50g Tomato Paste
- 100g White Wine
- 1 tbsp Stock Powder
- 1 tbsp Corn Flour
- 1 tsp Dijon Mustard
- 120g Sour Cream
Start with the parsley and chop for 3 seconds on speed 7. I usually throw the whole sprigs in there, I don’t see the point in wasting the stalks, although the fancy chefs out there will be horrified. Set the parsley aside for the time being.
Chop the onion into quarters, and with the garlic cloves, chop for 2 seconds on speed 7. Scrape down the bowl after this.
Add the butter, paprika, and cayenne pepper and cook for 3 minutes at Varoma temperature on speed 1.
Add the diced beef and salt to taste, and cook for 10 minutes, 100 degrees, reverse mixing speed. Don’t forget to put the basket on top from now on, as we get into the cooking stages.
Add everything else, including the mushrooms which you will need to dice up. Now cook for 40 minutes, 80 degrees, speed 1 reverse.
Once thats finished, stir in the parsley and enjoy!