Ingredients
Stroganoff
- 700 g oyster blade steak, Cut into strips. You can use other cuts but this I found to stay tender (see prep method) OR
- 600 g chicken breasts, Diced large (3cmx3cm) at least
- 30 g Butter
- 1 onion, halved
- 1 tsp Hungarian Smoked Paprika
- 1/2 tsp Thyme, Dried or Fresh
- 1 tbsp beef stock concentrate, Tick of yum
- 200 g mushrooms, sliced thick
- 70 g tomato paste, Homemade tastes better.
- 70 g red wine, Merlot or Shiraz
- 1.5 tbsp Corn Flour, *for LCHF compliance use 1 TBSP of allowed flour/thickener or you can leave out if you dont mind it a bit runnier
- 300-350 g Natural Sour Cream, Full Fat - you can halve this if you don't like too much sour cream but this is how i like it
- 1 tsp Organic Dijon Mustard
- Salt and pepper, To taste
Beef Marinade/Tenderiser
- 1 teaspoon Himalayan salt
- 1 cup of milk
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Bash your steak with a mallet on both sides. Then remove sinew and cut into trips about 1cm wide by 5cm long approx.
Once bashed and cut put steak into a bowl with milk and salt and stir around. Leave in fridge to tenderise until you cook it, or if you dont have time just do this step first before you start your other prep work.
Put onion into TM bowl and chop for 3 seconds on speed 6. Scrape down sides of bowl
Add butter and paprika and saute for 3 minutes 100 degrees on speed 1.
Strain the beef from the milk tenderiser.
Add the beef and the thyme to the bowl. Cook for 5 minutes at 100 degrees reverse
"Counter-clockwise operation" on soft speed 
"Gentle stir setting" .Add all remaining ingredients and cook for 13 minutes at 100 degrees reverse
"Counter-clockwise operation" on soft speed "Gentle stir setting" or speed 1. Sit TM basket on top to avoid splatter.Let sit for 5 minutes before serving.
Serve hot with fresh parpadalle pasta or any other pasta alternative.
*For LCHF users serve with LCHF compliant veggies and ensure you sub the cornflour with another approved flour or thickener to make the sauce a bit thicker. Some LCHF people don't like to have wine either so this can be left out but it is only a minimal amount and is split between serves.
Put onion into TM bowl and chop for 3 seconds on speed 6. Scrape down sides.
Add butter and paprika. Saute for 3 minutes on 100 degrees on speed 1.
Add butterfly and add all remaining ingredients including chicken and cook for 15 minutes at 100 degrees reverse
"Counter-clockwise operation" on soft speed "Gentle stir setting" or speed 1. Sit TM basket on top to avoid splatterLet sit for 5 minutes before serving.
Serve hot with fresh parpadalle pasta or any other pasta alternative.
*For LCHF users serve with LCHF compliant veggies and ensure you sub the cornflour with another approved flour or thickener to make the sauce a bit thicker. Some LCHF people don't like to have wine either so this can be left out but it is only a minimal amount and is split between serves.
THIS CHICKEN METHOD HAS NOT BEEN TESTED BY ME. Someone has asked for a Chicken varient so this is how I would do it. Make sure the chicken is in big chunks so that it doesnt shred.
Beef Tenderiser - You can skip this step, but it will make your meat more tender
Beef Stroganoff
Chicken Stroganoff
Tip
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Photo to come 
*For lchf compliance do not use cornflour. Use another flour or thickener on the approved list.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Tried the Chicken version.
Cooked it for 15 mins and the chicken was cooked through but I used thigh meat which holds together better and so didn't cut it as big. I did half sour cream and half greek yoghurt just because I didn't have enough and it was fine. Thanks.
jazzyjane1970@hotmail.com: Thank you
Glad you like it
Happy Cooking ELM xx
I make the chicken version and love it! Great for leftovers as it makes heaps, and work lunches. I think from memory I give it 20 minutes and it's always cooked through. Thanks for such a fabulous recipe!
Delish! Our favourite beef stroganoff recipe!
Hit everyone liked it, thank you
This was a winner in our house! I made the chicken version, only used 250g of sour cream as that's all I had left, worked perfectly - we love it saucy too! Chicken wasn't cooked fully after 15mins, so I removed butterfly and cooked for another 3mins. Next time will try without buttefly.
Thanks for another recipe regular for our house
I made it today and liked it!
You could probably just halve the sour cream, this is just how i like it but i recommend cooking it in with it like the recipe says otherwise it will cook your meal down and it may split.
Happy Cooking ELM xx
This recipe had a nice taste, but there was way too much sour cream for our liking. Next time I would change it and add a few spoonfuls of sour cream at the end.