EDC Beef Stroganoff Review

[WAThermoFamily]

Judy - no not really but was a great way to aneathetise your lips and mouth

[cookie1]

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.

[BellaBear]

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.

[Zan]

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).

[Thermomixer]

Good work with the blog Zan 

[sarah30_AUS]

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

[tonydav]

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!

[Chelsea (Thermie Groupie)]

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. 

[Zan]

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.

[faffa_70]

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  so I now have your blog ready for me to refer people to when they ask - thank you

[sarah30_AUS]

thanks tonydav!

[Cornish Cream]

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

[KLC79]

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!!!

[Thermomixer]

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.

[Thermomixer]

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