Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cathy79 on December 05, 2009, 11:53:01 pm
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Recipe: Beef Stroganoff
Book: Everyday Cooking for Every Family
I've made this a few times now and it absolutely delicious - make sure you use a tablespoon of paprika. I accidentally used a teaspoon once, and it was very "flat".
I've made with sour cream, plain yoghurt, or skipped completely - the result of each was great, not sure which is the favourite. And lovely with or without mushrooms, depending on your preference.
Serve with mashed potato, or with pasta.
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We have made this a few times too - and actually had again a few nights ago. ALways with TM mash potato!
Since the first time, reduced the cayenne to just a sprinkle, as was pretty hot with the full amount (can't remember how much it should be, about 1/2 or 1 teaspoon)
Yum! And especially easy if buy the meat already cut up! :D
Jo
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Jo, you reminded me, I forgot to mention that I haven't tried it with the cayenne pepper. Not sure that I've ever added pepper to anything actually. That's our family's personal preference. And I love that I always have everything I need for this recipe - no special shopping.
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Lol everyone is different. We love this too but our tweaking is ...
add extra
2 cloves of garlic
50 g bacon
pinch of nutmeg
2 tablespoons Worcestershire sauce
pinch thyme
this really gives the flavour some punch. Quite often leave out the 1/4 teaspoon of Cayenne Pepper now as that is too much for the littlies (and I am so over food drama's at the dinner table - so if it is a dinner after a big day etc it gets left out) and the extra above replaces it nicely (well for our family ;))
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Sound like good additions to me.
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Funny how some like ti hot and some do not! There were complaints about it being too hot somewhere and others saying that it had no flavour.
Guess if you are making for the first time then just go easy on the spices and taste and adjust near the end of cooking.
I know it was bland for me - but my mother would have been complaining that it blew her head off!! :o :o :o
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Yes I quite like it with the cp just the fussiest of four year olds complains (especially after a busy day when he is tired) and I am so over it sometimes I like to take the easy parenting way out :-)) :-)) beats making two meals as some do.
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i made it last night with chicken, and also some red capsicum. i used half the paprika and no cayenne (yes, it was for kids too ;)) was good :)
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The red capsicum would have been yum with the chicken
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Guess if you are making for the first time then just go easy on the spices and taste and adjust near the end of cooking.
That's the key to all cooking I reckon. You can put more in, but you can't take it out!
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Toooooo true - MrsT tipped a whole lot of spices into a dish on Monday and it was so hot, even watering it down last night it was still hot for me !!!
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made this tonight and it's quite good, bit bland for my liking (didn't add the cayenne pepper as I'd run out, so next time I'll try the CP & maybe some garlic too) but love the ease of it.
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We made this the other night too.
I actually cooked it at 90C for 50 minutes as a test to see if the meat woud be a bit more tender and found that it was a bit.
I added maybe 1/4 tsp of CP and while just right for me would have been too hot for DD and just on the edge for my parents.
Oh and I leave the wine out as it already has so much sauce - which always amazes me.
Often I'll use 700-800g of meat instead to help make the most of the sauce.
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Often I'll use 700-800g of meat instead to help make the most of the sauce.
Agree, there is plenty of sauce, so could easily add more meat to feed a few more people. Good idea.
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Or freeze some extra meals for those nights that you just don't want to cook! ;) :D
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Yes, I did have a lot of extra sauce! Thought of adding more veg next time, maybe some red capsicum. I'm a cheapskate and like to bulk out with stuff other than meat ;)
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I made this last night and it was delicious! I think the paprika and cayenne add a certain something so I will continue to use those.
I like the extra additions people have suggested. Some bacon would be great for example. I will also try it without the sour cream to see what that is like in the interests of less dairy. I will also try making it with chicken.
Good point about the large amount of sauce too. I have some leftovers and will be bulking out with vegetables to make full use of the sauce.
I served it with mixed steamed vegetables - cauliflower, broccoli, snow peas and with brown rice which worked very well.
I couldn't believe how quick and easy this was in the thermomix!
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A definite "make again" from the wife and kids!
Used yoghurt instead of sour cream to keep the fat down. Also used skirt sliced thinly across the grain to keep it tender.
Very easy and tasty, though not really what I'd call a traditional Stroganoff; more just beef and mushrooms.
I served it with a large amount of rustic mashed pototoe to soak up the excess sauce. I was thinking about adding extras to it next time but on balance think I'll keep it as it is. It would also be great with fettucine due to the extra sauce.
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Good use for skirt steak - great to see you using it. But yes it does need to be sliced thinly and that takes time :o :o Sometimes I am just too lazy. But if you butterfly them too they make good breakfast steaks. the french love using skirt steak.
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Also used a real lot in Asian cooking. In fact I find the best/easiest place to locate it is my local Asian butchery. It's a good tasty cut and cheap to boot!
Also helps to have it partially frozen to get it sliced thinly. I did it about 6mm thick for this recipe but about 2mm for stir-frys.
tony
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2mm - now that is hard work !!! Definitely would benefit from being partially frozen. It may be like pork belly soon as people realise how tasty & cheap it is. ;) ;)
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Don't say that! It's one of my other favourite cuts. My twice cooked BBQ pork belly is awesome (if I do say so myself ;D) and always a huge hit at parties.
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My children didn't like the Cayenne flavour either. Will leave it out next time.
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Both of my sons love this recipe - even my fussy one! Have made it about 4 times now and they ask for it every week! Normally on a Wednesday after footy training! I agree that there is a lot of extra sauce - I may also try using extra meat and maybe also adding some veg - however the fussy one might not eat it then? :)
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Made this last week and this time I doubled the mushrooms and (I think) double the meat - or 1 1/2 times the meat and also add more cornflour (3 tablespoons) on top of my previous tweaks. This was beautiful, thick, creamy and lots lol
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Both of my sons love this recipe - even my fussy one! Have made it about 4 times now and they ask for it every week! Normally on a Wednesday after footy training! I agree that there is a lot of extra sauce - I may also try using extra meat and maybe also adding some veg - however the fussy one might not eat it then? :)
Made this tonight for dinner. I put 700g meat, double mushrooms, handful or so of broccoli, and a small red capsicum... I cooked it for an extra 10 minutes. It was delicious over a bed of mashed potato - and a glass of red!!!! :)
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I made this with Faffa's tweaks (and a few of my own ;) ;D) and it was DIVINE!!! So much better than the original. My husband is still talking about how amazing it was. I posted the tweaked version on my blog here (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-with-beef-stroganoff.html).
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Dont do the accidental tweak that I did when I first made this. Accidentally added a heaped teaspoon of dh's hottest chili powder thinking it was paprika ;) Then to make matters worse dh added extra chilli on his.
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Oh no WATF, was it still edible :o :o
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I love this recipe, although I do it a little different.
I make the sauce up in the TMX in the morning then chuck it on top of the meat in the slow cooker.
We're having it for dinner tonight.
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Judy - no not really but was a great way to aneathetise your lips and mouth ;)
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Carrie that is a good idea.
WATF my first true curry that I ever ate made my lips, tongue and tip of my nose numb. My eyes were running as well as my nose. I was told it was a mild one! I loved every mouthful of it and it intorduced me to a whole new type of food that I had been too scared to try.
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I made this tonight and it was delicious! Wish I'd read the reviews first though because I did end up with a huge amount of sauce leftover. I should have added some more meat (I did use about 650g but would have probably done 750g plus more veg). I left out the cayenne in deference to the kids and it got a big tick of approval from both of them. My little one struggles to maintain his iron levels so anything that gets him eating meat makes me a happy mummy. This is definitely going to become a regular meal in the Bear household.
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Also made this tonight with a few tweaks (as blogged) and it was divine!! My first full TMX meal and it was perfect (though yes a bit too much sauce - but I love sauce).
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Good work with the blog Zan :-* :-* :-* :-* :-*
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Hi everyone. I've made this twice and love the flavours and the kick from the cayenne pepper. I used good quality diced steak from the butcher the first time and it was tender as. Second time used thinly sliced topside and it was tough as boots, hubby made himself eggs! I chucked it a slow oven for a few hours and froze it for lunches for me but haven't ventured to try it yet :-\
I have a fussy 4 year old too who wouldn't eat this becuse it was too hot. I think next time I do it I'll leave the cayenne out, serve hers up then pop it in for ours for 10 minutes or so to develop the flavour. Like the idea of adding more meat and maybe chuck in some potatoes. Like the idea of slow cooking so that you can use cheaper meat.
Did the skirt really work out nice and tender???
Sarah
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Skirt is pretty well always tender if you slice it thinly (i.e. 3-4mm max) across the grain. The "across the grain" bit is super important as if you do it with the grain it will make leather taste tender!
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I can't think how long this cooks for in the recipe, but I generally cook cheaper cuts of meat for about an hour at 80-90 degrees. :)
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Good work with the blog Zan :-* :-* :-* :-* :-*
Thanks, hope I can keep it up as when I was looking to buy I really wanted to see a day to day of what the tmx was used for.
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Zan I hope you can manage to keep it up too - I often get asked what I use mine for each day and I have mental blanks as I really do use it for just about everything and find it difficult with out a lot of thought and going through my day step by step to list it all off ;D so I now have your blog ready for me to refer people to when they ask - thank you
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thanks tonydav!
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I made this last night using Chelsea's version from her blog with slight adjustments to suit our taste.Left out the cayenne and used hot smoked paprika in its place.Served it with mashed potatoes and green beans.It was very very tasty, DH and DS mopped up the sauce with bread.
http://fulllittletummies.blogspot.com/search/label/main%20meals
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Sauce lovely but meat a bit tough. The first time I made it it was not too bad, tonights bery tough. Am cooking the remaineder on 60 degrees for an hour or so to see if it tenderises!!!
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Thanks, hope I can keep it up as when I was looking to buy I really wanted to see a day to day of what the tmx was used for.
It is a great idea. Somebody else started something similar, but it stopped after a few weeks.
It is very useful, I have slowed down and need to just put some basic things back on there to keep up my own interest.
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Skirt is pretty well always tender if you slice it thinly (i.e. 3-4mm max) across the grain. The "across the grain" bit is super important as if you do it with the grain it will make leather taste tender!
Very true. It is now being sold/served with the flash French name of bavette, so you'll have to pay more for cheap old skirt steak ;) ;)
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I'm thinking about making this tonight but I don't have any sour cream. Could I use normal cream? Or would I be better to omit it altogether?
Thanks in advance... :)
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I would use normal cream, but perhaps add a bit less. :)
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Patsycate, I've made this with sour cream, with yoghurt and without. Always delicious.
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I always make it with yoghurt these days (let's face it - cheap and healthy). Always nice.
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Thanks all for the suggestions but ended up making it a couple of days later by which time I'd procured some sour cream after all! I did enjoy a couple of the tweaks from this thread though including the worcestershire sauce.
My FIL is a chef and says a true stroganoff never has tomato paste or paprika - apparently this was topical in Masterchef recently although I never watched it - and because he told me that before I made the recipe all I could taste was the tomato paste! :)
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I agree with your FIL. Certainly a far cry from my "traditional" Beef Strog. Having said that, I really like it but think of it more as "Beef with Mushrooms". I always use a lot more (double) mushrooms, onion and beef, and use the TMX to cut the mush pretty small so the kids don't know it's there (about 2 sec on speed 4). They like it with pasta so the glut of sauce is good.
Last time I made it I had a blade roast that was diced into pieces. Did all the prep and then cooked at 160 in the oven for 2 hours. Really nice again.
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just want to report in that I made this tonight and almost followed the recipe except that I used 250g water and 1 tsp massel chicken stock and skipped the wine and also the paprika (because we didn't have any and hubby piped in with it being not an ingredient of strog :P) and no cayenne with the kidlets.
My reason for the extra bit of water was to steam broccoli on top. I did 20 mins on varoma temp and then did a further 3 mins on 100 degrees after the broccoli was cooked so I could thicken the sauce with 2 tbsp of cornflour. I think next time I could probably have done 15 mins at varoma but I was nervous about making sure the broccoli cooked - I have to say I was skeptical at the start when I saw the size of the holes in the lid and still skeptical at the 10 min mark when there was no steam in there....
But the reason for my post was that hubby proclaimed it the best strog ever (and he normally makes a pretty mean if traditional one - ie sans tomato paste & paprika) and my dear Mr 6 ate the entire lot AND licked his plate clean. First time I've ever seen him do that!
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Good to hear janeeknits. Yes, the paprika is not traditional :-))
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I can't believe I have only just got around to making this but using Faffa's tweaks, this is the tastiest thing I have ever cooked in the TMX. I did half the recipe but 380g fillet steak so there wasn't too much sauce and it still served 3 people. Thanks for your input Kathryn - the worcestershire sauce really made it (home-made from this forum) and it has now gone to the top of my list for visitors. An oldie for sure but nothing beats some of these old recipes.
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Oh Yum Judy, you've made me want to make this now too! Will put it on the menu for next week. ;D
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Good work JD - it was one of my first. It didn't work at all without tweaks. Remember being very disappointed, but easy to fix
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I made this last week as to the recipe (left out mushrooms) it was very nice and everyone loved it. Cooked it and left in fridge and ate reheated the next night. Yum
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I tackled this one tonight and made it exactly the same as the recipe except instead of white wine, I used Brandy because that's what I had and my old recipe I used to make used brandy.
Absolutely divine! We all loved it. So excited there's left overs. They're ALLLL MINE!!!! ;)
Love, love, love.
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Good work :-* :-* :-*
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I made this for the first time a couple of days ago and accidently put 1 tablespoon of cayenne pepper thinking it was paprika. I realised what I did straight away and tried to save it but there was no use. The result was super spicy but apart from that it was still delicous (couldn't serve it to the kids :( ) I also didn't have enough sour cream so I used a bit of cream cheese! You couldn't tell - maybe because of all the pepper!
Nicole
(new thermomixer)
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Welcome NickyWA83. What part of WA are you from? Can you make it to our get together tomorrow?
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Welcome - you're not the first to make the mistake. MrsT did the same just recently with a casserole & nearly blew my head off.
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Nicky I did that too mixing up the cayenne and the paprika, fortunately I noticed straight away and managed to scoop most of the cayenne out. It was lovely! Think next time I'll do more cayenne, though not sure if the kids would appreciate.
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I made this last night using Chelsea's version from her blog with slight adjustments to suit our taste.Left out the cayenne and used hot smoked paprika in its place.Served it with mashed potatoes and green beans.It was very very tasty, DH and DS mopped up the sauce with bread.
http://fulllittletummies.blogspot.com/search/label/main%20meals
Yum - I too used Chelsea's version. I didn't have any tomato paste , but had a leftover half a tin of tomatoes, so used that instead of the paste and water. Also added red capsicum and carrot. I only had Blade steak and was a bit nervous about that. I sliced it thinly and at the end of cooking it was pretty good. Even so, I put it in the oven for about an hour, the meat came out melt in you mouth Mmmmmmm everyone loved it!
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I tried this tonight as per the version in the EDC book, added some garlic and extra cornflour to thicken it a little more.
Used Rump steak as it was on special and it was MELT IN THE MOUTH!
It was just a bit too paprika-ish for us...
Next time I think I'll double the mushrooms AT LEAST, and add more meat for sure...less paprika too.
We used normal cream instead of sour which might have changed it a bit...
I think I'll also cook the garlic and onion for longer, try to get a bit more flavour out of it.
It's a work in progress for me...nice but not fantastic...
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Have you tried my (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-with-beef-stroganoff.html) version yet? We like it a lot better than the EDC version. :)
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Agreement from me with last post Chelsea - we often sit down to a Chelsea version of a dish from your blog - thank you for providing such a valuable resource. :) :)
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I still haven't made this! I just can't bring myself to make a meat dish in the Thermomix.
But, since everyone is saying it's so nice, I'll have a go this week.
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Help Please! I am just about to make this and dont have any wine in the house. Has anyone else used something different as a substitute? Thanks in advance. Sharyn
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You could just use water shazzy, it'll just be missing that little kick...
Haven't tried your version yet chelsea, looks like a winner tho! 8)
Although I'd still leave out most of the paprika...
I made it again tonight with extra meat mushies only 1 tbs tom paste and NO paprika or cayne...in saying that we mixed last nights efforts with tonights (had to make two batches for a big family dinner tonight) and seeing last nights was too paprika-y for us it evened it out nicely :)
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Thanks NomesFog - in the end that is what I did and it is cooking I type. I am trying your version Chelsea - it should be delicious!
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MJ this is also delish with chicken
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It was delicious thanks Chelsea and Faffa. We all really enjoyed it. I ended up cooking it for 45 mins and could probably have done another 10 or so minutes and also replaced the wine with water.Do you think it would freeze - we have quite alot left over!
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Would freeze quite OK Shazzy.
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Have you tried my (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-with-beef-stroganoff.html) version yet? We like it a lot better than the EDC version. :)
I DID! :-* :-* Absolutely DELISH Chelsea!
You might need to put this on it's own thread, because it might get lost in here.
Will happily make again thanks.
I did use 750g rump steak (cut accross the grain ;) in strips, used portabello mushrooms, and just a small pinch of cayenne.
We really loved the flavours, with a tiny kick, and the meat was tender :)
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5343.jpg?t=1306838494)
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Had this tonight. DS and DH loved it. I am not a beef fan but really enjoyed the sauce. Will def make again.
Thanks Chelsea
Hally
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We are having it tomorrow night. Very yummy. :)
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We have left overs for Sunday enough for the boys and I will have left over Saturday's dinner. I used more meat, 850g as that is what I had defrosted, but still heaps of sauce. We had mashed potato, peas and carrots.
Thanks again
Hally
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Hally it is also great with chicken thighs I use 1 kilo
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Thanks Yvette I am a bg chicken fan :)
Hally
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We have only had Thermie for less than 2 weeks and we have made this twice now :) The first time was devine but my husband said it was too winey for his liking - but that's what I liked about it. I made it (the sauce) the next night with prawns and vegies and it wasn't as good. I later found out that the first time my husband didn't put the tomato paste in it.
It's NOTHING like the beef stroganoff that I grew up with... but it's just as good :) Lots of sauce which I like!
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M & M, have you tried Chelsea's version (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-with-beef-stroganoff.html) from her blog.
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Thanks Judy - I only started exploring this forum last night and didn't really know there were any other resources besides the couple of cook books! I'll try the other version next - it sounds yummy too.
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I'll try the other version next - it sounds yummy too.
Chelsea's is the best! :) also try it with chicken.
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Definitely agree with that comment Maddy :) :) :) thanks Chelsea :-*
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I can't really take the credit for this one as I just put together everyone's tweaks. It is very yummy though and a big favourite here. ;D
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Made this for the delivery demo except substituted 140g red wine for the white wine and water. it was yum, although my meat would have been more tender with slower cooking. One to keep on the menu rotation although next time I'll try Chelsea's version ;)
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I made this for dinner tonight and made it pretty much to the recipe although I only put a teaspoon of paprika in as I dont really like it much. I also only put about an eighth of a teaspoon of cayenne as I have had a bad experience with cayenne before.
I left it to cook and when done and I checked it there was way too much sauce. I tasted it and thought "meh its ok" and put it in the thermoserver while I got the veggies ready.
I tasted the sauce. I tasted it again. And again. and again. Oh my god I couldnt stop eating it! It just grew on me.
I ate all the mushrooms out before I even served it. Nobody else in my house likes mushrooms so it was ok.
I served with microwaved spuds in their jackets, carrots and suger snap peas. It was so nice - I had to mop up the sauce with some bread.
Next time I would maybe use a little more paprika and a tiny bit more cayenne and maybe no water at all. Either that or cook with the MC off.
Definately will cook again.
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Amazed my Mother in Law by cooking Stroganoff in "that Wizz Bang Machine" the other night. Love the additions - will try that next time.
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This was one of the first meals I made in the TMX and I was pretty pleased with it. The other day though, I tried Chelsea's version and it was soooo much better, no comparison! I've printed the recipe from her blog and will be filing it with the favourites.
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The other day though, I tried Chelsea's version and it was soooo much better, no comparison! I've printed the recipe from her blog and will be filing it with the favourites.
Completely agree deedub. I think Chelsea's strog is the most repeated dish I make.....we love it!
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I'll try the other version next - it sounds yummy too.
Chelsea's is the best! :) also try it with chicken.
I took my thermomix down to my mum the other week and she made Chelseas stroganoff for dinner. It was so good she now wants to buy a thermomix for herself!
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Not sure I can really claim it as my own as it was a compilation of all the hints in this thread. It is yummy though all the same! :)
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Just printed it, will make this week.
I love when a recipe gets so many recommendations, you just know it's going to be delicious!
Thank you :)
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We really enjoyed this :) Not a cheap meal with all the fillet steak. But the ease of making it probably makes up for it.
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Try Chelsea's version (http://fulllittletummies.blogspot.com.au/2010/06/filling-tummies-with-beef-stroganoff.html), inthekitchen - much tastier and you can use chuck steak, no problem!
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I made this with Faffa's tweaks (and a few of my own ;) ;D) and it was DIVINE!!! So much better than the original. My husband is still talking about how amazing it was. I posted the tweaked version on my blog here (http://fulllittletummies.blogspot.com/2010/06/filling-tummies-with-beef-stroganoff.html).
just bumping Chelsea's version . . . can't find it anywhere else on the forum atm
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Try Chelsea's version (http://fulllittletummies.blogspot.com.au/2010/06/filling-tummies-with-beef-stroganoff.html), inthekitchen - much tastier and you can use chuck steak, no problem!
How long do you cook the chuck steak, deedub?
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I cook it for 15-20 minutes longer MJ with blade steak. I add extra liquid and reserve half the mushrooms to add in the last 10 minutes so they don't all mush into the mix.
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I ended up using 250g scotch fillet as I'd only decided to make it at 1pm for a late lunch! I've put it on my blog (http://bushgourmand.blogspot.com.au/2012/07/beef-stroganoff.html)and discussed how I cut the steak.
Thumbs up from my DH! ;D
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I made this last night to the EDC recipe but without the cayenne and DH liked it. Even DD (2) ate a bit, though she preferred the mash :-)) I'll have to give Chelsea's version a go now, it sounds a bit more like mum's traditional strog recipe with the bacon and worcestershire :)
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I like the EDC one with chicken.
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I will be making this for the first time tonight! I will be following chels recipe but I cant have dairy so have whipped up some of Quirky Jos dairy free sour cream and will use coconut oil instead of butter. Fingers crossed it turns out just as good!
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I don't really like the EDC beef strog and I'm looking for a better recipe. I got excited when I saw all the reviews for Chelsea's version but I can't see it on her blog, it appears to have gone!! Does anyone have a copy I can have?? :(
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Beef Stroganoff (http://www.forumthermomix.com/index.php?topic=13567.0) from Chelsea ( Thermie Groupe).Its a superb recipe Griffjo :)
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I made this last night using Chelsea's version from her blog with slight adjustments to suit our taste.Left out the cayenne and used hot smoked paprika in its place.Served it with mashed potatoes and green beans.It was very very tasty, DH and DS mopped up the sauce with bread.
http://fulllittletummies.blogspot.com/search/label/main%20meals
Sorry for bumping an old thread but I am trying to find Chelsea's version of stroganoff. The links to her blog no longer work. I have tried several versions of stroganoff that are not quite right. i would greatly appreciate Chelsea's version if possible please.
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Chocolatte - try here . . . :)
http://www.forumthermomix.com/index.php?topic=13567.0
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Thanks so much goldfish. :) I tried a forum search but I couldn't get it to work.