Beef Stroganoff

Ingredients for 4 people:

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

Preparation:

1. Place the peeled and quartered onion in the mixing jug. Grind it at speed 6, 15 seconds.
2. Put on the blade guard carefully.
3. Add the oil and cook at speed 1, 120 degrees, 5 minutes.
4. Salt and sprinkle the meat with the paprika. Flour it and add it to the mixing jug.
5. Cook at 120 degrees, 3 minutes.
6. Add the mushrooms (cut into quarters) and cook on speed 1, 120 degrees, 4 minutes.
7. Deglaze with brandy.
8. Cook 2 more minutes with the semi-open plug.
9. Add the tomato and cook 2 minutes.
10. Incorporate the beef broth and the concentrate. Cook, speed 1, 100 degrees, 10 minutes.
11. Add the crême fraiche and cook 1 minute more.
12. Grind seasoning before serving.
13. Serve with pickles.