Ingredients:

  • 600g beef strips
  • 250g mushrooms, sliced
  • 1 brown onion, halved
  • 2 cloves garlic, peeled
  • 1/4 cup bone broth (or stock)
  • 60g Butter
  • 1 tsp. ground paprika
  • 1 pinch cayenne pepper
  • 1/2 tsp. Thyme
  • 1 pinch salt, to taste
  • 50g tomato paste
  • 100g red wine
  • 1 tbsp arrowroot flour
  • 1 tsp. Dijon mustard
  • 150g sour cream

 

Method:

  1. Place onion and garlic into bowl and chop for speed 7 for 4 seconds.  Scrape down sides of bowl.
  2. Add butter, paprika and cayenne pepper and saute on Varoma on speed 1 for 3 minutes.
  3. Add beef strips and thyme and cook for 10 minutes at 100 degrees, Counter-clockwise operation on speed 1. Remove the MC (measuring cup) and place the basket on top to release steam and avoid splatter.
  4. Add remaining ingredients and cook for 5 minutes at 100 degreesCounter-clockwise operation on speed 1.
  5. Stir with a spoon, and cook for a further 5 minutes at 100 degreesCounter-clockwise operation on speed 1 or until done.
  6. Once cooked, stir and let rest for 5 minutes before serving.
  7. Serve hot with zoodles or cauli mash.
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