Tender beef in a rich and creamy mushroom sauce, traditionally made with sour cream, but this version uses yoghurt. The addition of broccoli, turns this into a complete meal in itself!
Beef + Broccoli Stroganoff
This is one of the first recipes I tried with my Thermomix and we all loved it. I have added broccoli and replaced the sour cream with yoghurt to make it more kid friendly. This is also great with mashed potato.
The Thermomix method is super easy and you can walk away and get on with other stuff, but the extra flavour from caramelising the beef, onions and mushrooms in the pan does take the stove top method to another level. I left out the tomato paste in this version, but it does add an extra richness and flavour kids seem to love. This recipe is a great one for using up the stalk of your broccoli, just chop it up into small pieces and add it in with the sauce.
Beef + Broccoli Stroganoff
Description
Tender beef in a rich and creamy mushroom sauce, traditionally made with sour cream, but this version uses yoghurt. The addition of broccoli, turns this into a complete meal in itself!
Ingredients
- 700g scotch fillet steak
- salt and pepper
- 2 tablespoons extra virgin olive oil (non Thermomix only)
- 3 tablespoons butter
- 1 tablespoon paprika
- 1 onion
- 200g button mushrooms, sliced
- 2 tablespoons flour or 1 tablespoon cornflour
- 2 cups beef broth or 100g beef broth for Thermomix
- 3 tablespoons tomato paste (optional)
- 1 teaspoon Dijon mustard
- 160g / 2/3 cup Greek or natural yoghurt
- 1 head of broccoli, cut into bite sized pieces
- 1 packet fettuccine
- parsley, chopped for garnish
Instructions
THERMOMIX METHOD
Lay beef between sheets of baking paper and tenderise with rolling pin, slice into thin strips or bite sized pieces. Season with salt and pepper.
Cut onion into quarters and place into mixing bowl and chop 3 sec / speed 7. Scrape down sides of bowl.
Add butter and paprika and saute 3 min / Varoma / speed 1.
Add beef and cook 10 min / 100°C / REVERSE / speed 1 with MC removed and TM basket on mixing bowl lid.
Add mushrooms, cornflour, tomato paste, 100g of beef stock, mustard, yoghurt and broccoli and cook 10 min / 100°C / REVERSE / speed 1 with MC removed and TM basket on mixing bowl lid. (or you can cook the broccoli in the pasta water)
Cook pasta as per packet instructions.
Serve over pasta and garnished with fresh, chopped parsley.
NON THERMOMIX METHOD
Lay beef between sheets of baking paper and tenderise with rolling pin, slice into thin strips or bite sized pieces. Season with salt and pepper.
Heat 1 tablespoon of oil in a large frypan over high heat. Add half the beef, brown on all sides then place onto a plate. Repeat with remaining oil and beef. This works best if you leave the beef untouched for 30 seconds, then turn and repeat.
Slice the onions thinly. Turn heat down to medium-high add the butter, paprika and then the onions, cook for 1 minute. Add the mushrooms and cook until golden, scraping the bottom of the pan as they cook. Add the flour, cook, stirring for 1 minute. While stirring, add half the broth, once combined add the rest of the broth and the tomato paste.
Continue to stir and add in the mustard and yoghurt. It will look like it has split, but that’s fine, it will combine as it heats. Bring to a simmer, then reduce heat to low and simmer gently until the sauce thickens. You can either add in the broccoli here as the sauce cooks or cook the broccoli in the water with the pasta.
Season with salt and pepper and add the beef back in, simmer for 1 minute then remove from heat.
Cook pasta as per packet instructions.
Scanpan 28cm pan
Silicon Spoon from Donna Hay
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This recipe was originally published December, 2015.