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.