Beef Mince Stroganoff
Here’s a real winter warmer. Family friendly. Feeds 5 with 1-2 more meals for the freezer. Half it if you like. I love the flavour of stroganoff but the kids don’t enjoy the big chunks of beef. So I thought- hey why not with mince! Worked a treat and everyone enjoyed the flavours. I suspect it will taste even better tomorrow. The mushrooms were the hero here. A Thermomix is handy but not necessary for this recipe, and it is cooked on the stove top.
TIP: If your kids don’t like mushrooms like mine- whizz them up in the food processor so they are hidden in the meat! We whizzed up half and chopped the other half into big chunks to provide some texture (they were also easy for the kids to pick out this way).
Ingredients
1kg grass-fed beef mince
800g mixed mushrooms (we used swiss brown, portabello and field mushrooms)
400g organic tomato paste
300g sour cream
4 brown onions
6 cloves of garlic
2 tbsp of sweet paprika
1 tsp smoked paprika
2 tbs homemade stock paste (we used chicken)
2 tsp sea salt
½-1 cup water
2 tbsp duck fat or other good quality animal fat
Method
Chop onions and garlic in TM bowl speed 5 / 5 sec.
Add 1 tbsp duck fat and cook 100c speed 1 / 5 mins.
Whilst cooking onion and garlic, add 1 tbsp of duck fat to large pan and brown mince on stove top.
Add onion and garlic to browned mince along with the rest of ingredients (apart from 400g of the mushrooms if you are blitzing them up to hide)
Blitz up 400 g mushrooms in TM bowl and add to rest of ingredients.
Cook uncovered on medium/low heat for minimum of 15 minutes to let all the flavours come together, stirring occasionally. I cooked ours for probably 30-40 minutes while I prepared the vegetables and pasta.
Serving Suggestion:
Add sour cream towards the end of cooking time and stir through.
Serve with organic brown rice pasta or mashed potato and steamed vegetables. ENJOY!!
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