Beef Stroganoff

Ingredients for 4 people:

• 1 medium onion
• 200 g extra virgin olive oil
• Salt, pepper
• Sweet paprika
• 400 g veal rump cut into 2 cm long by 1.5 cm wide strips
• 200 g mushrooms
• 2 tbsp brandy
• 80 g fried tomato
• 400 g veal stock
• 1 tbsp Bovril (beef stock concentrate)
• 200 g crême fraiche
• Pickled gherkins

Preparation:

1. Place the peeled and quartered onion in the blender. Blend on speed 6, 15 seconds.
2. Carefully place the blade guard on the blades.
3. Add the oil and cook on speed 1, 120 degrees, 5 minutes.
4. Remove from the heat and sprinkle the meat with the paprika. Dust with flour and add to the mixing jar.
5. Cook at 120 degrees, 3 minutes.
6. Add the quartered mushrooms and cook at speed 1, 120 degrees, 4 minutes.
7. Deglaze with the brandy.
8. Cook for a further 2 minutes with the cap on half-covered.
9. Add the tomato and cook for 2 minutes.
10. Stir in the beef stock and stock concentrate.
11. Select “sauce”, speed 1, 100 degrees, 10 minutes.
12. Add the crème fraiche and cook for a further 1 minute on the same programme.
13. Adjust seasoning before serving.
14. Serve with gherkins.