{"id":80,"date":"2012-07-01T07:03:00","date_gmt":"2012-07-01T07:03:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/07\/01\/beef-stroganoff\/"},"modified":"2020-08-17T02:41:23","modified_gmt":"2020-08-17T02:41:23","slug":"beef-stroganoff","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/07\/01\/beef-stroganoff\/","title":{"rendered":"Beef Stroganoff"},"content":{"rendered":"
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Today is a rare day when my husband is home. The weather is so lovely today inviting a late BBQ breakfast on the patio this morning.<\/p>\n

At around 1pm, I was starting to feel hungry again and had a hankering for Stroganoff.<\/p>\n

I’ve made the Beef Stroganoff from the Every Day Cookbook a couple of times, but have replaced the beef with chicken, and I really like it.
\nHowever, I thought I’d try another recipe developed by a fellow blogger, Chelsea, published on her Full Little Tummies Blog<\/a>
\nThis recipe came about as forum members reviewed the original EDC recipe and tweaked it to their tastes.
\nThe changes I made was to cook it for 5 more minutes as I had used more mushrooms and my steak was still a little frozen. I added ground black pepper instead of cayenne pepper. I also cut my steak in the traditional stroganoff way, thinly sliced strips.<\/p>\n

N.B. It appears that Chelsea has removed the recipe from her blog. Since I’ve made quite a few changes, I think I can add the recipe here. I like to acknowledge Chelsea’s original idea as it’s brilliant. My version is below.<\/p>\n

I used 500g of Scotch Fillet. This may sound an extravagant use for good quality steak, but this small amount of meat makes enough to feed 6 people with pasta and vegetables. For tender steak, whether using rump, blade or scotch, cut semi frozen steak into strips 4cm x 2cm. Turn the strips on to their side and slice thinly. You get about three slices per strip. This means that the meat has been cut against the grain and it will be so tender it will melt in the mouth! Recipe developed for the TM31.<\/p>\n

It’s amazing how much the Thermomix can cope with. Here’s the bowl after placing
\nin\u00a0all ingredients:<\/p>\n

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The finished Stroganoff went into the Thermoserver while the pasta was cooked in the rinsed out bowl.<\/p>\n

<\/div>\n

\"\"<\/a><\/p>\n

So incredibly easy and so delicious!<\/p>\n
1 onion, peeled and halved<\/div>\n
2 garlic cloves, peeled<\/div>\n
100g bacon rashers, cut into strips<\/div>\n
30g butter<\/div>\n
500g rump or scotch fillet, (blade steak may take a little longer)<\/div>\n
250g Swiss Brown mushrooms, sliced<\/div>\n
2 Tbsp tomato paste<\/div>\n
100g red wine<\/div>\n
50g water<\/div>\n
1 Tbsp Thermomix Vegetable Stock Concentrate<\/div>\n
3 Tbsp cornflour<\/div>\n
1 Tbsp Dijon Mustard<\/div>\n
2 Tbsp Worcestershire Sauce<\/div>\n
150g sour cream<\/div>\n
1 Tbsp paprika<\/div>\n
\u00bc tsp ground black pepper<\/div>\n
pinch dried thyme or tsp fresh<\/div>\n
1 tsp dulse flakes or Himalayan Salt<\/div>\n
fresh chopped parsley to garnish<\/div>\n
<\/div>\n
Drop garlic on to blades running at speed 7.<\/div>\n
Add onion and chop at speed 5 for a couple of seconds. Scrape down and chop again if necessary.<\/div>\n
Scrape down and add butter and bacon. Cook on 100\/3 minutes\/speed 1\/Reverse.<\/div>\n
Add remaining ingredients and cook on 100\/25 minutes\/soft speed\/Reverse.<\/div>\n
Place in Thermoserver whilst preparing pasta or cooking mashed potato in the Thermomix. I like to serve with a green vegetable or salad as well.<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n

 <\/p>\n

<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Today is a rare day when my husband is home. The weather is so lovely today inviting a late BBQ breakfast on the patio this morning. At around 1pm, I was starting to feel hungry again and had a hankering for Stroganoff. I’ve made the Beef Stroganoff from the Every Day Cookbook a couple of…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[166,177],"tags":[5,87,8],"class_list":{"0":"post-80","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-mains-beef","8":"category-thermomix","9":"tag-beef","10":"tag-main-meals","11":"tag-thermomix","12":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2012\/07\/Beef-Stroganoff-in-bowl.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-1i","jetpack-related-posts":[{"id":1133,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/03\/14\/steamed-meatloaf\/","url_meta":{"origin":80,"position":0},"title":"Steamed Meatloaf","date":"March 14, 2020","format":false,"excerpt":"\u00a0 You know when you have lots of mince in the freezer and realise that you just cannot make spaghetti bolognaise again? 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