Name of Recipe:
- Gourmet BeefNumber of People:
- 4 - 6 Ingredients:
1 kg chuck or blade steak - cut into 2cm cubes
1tsp brown sugar
1 tabsp flour
1 tabsp TMX stock concentrate
1 tabsp tomato paste
1 lg onion
2 clove garlic
1 tabsp malt vinegar
1 teasp Worcestershire sauce
150ml dry red wine
1 tabsp cornflour blended with small amount waterPreparation:
Place onion and garlic in TMX chop 3 sec speed 5. Add sugar, flour, stock concentrate, nutmeg, vinegar, tomato paste and Worcestershire sauce to bowl and mix speed 1 or 2 until combined (takes about 30 sec).
Stir through meat and allow to marinate 1 hr - this stage could be skipped if short of time, however the dish is so full of flavour allowing to marinate.
Add meat red wine and water to TMX - cook 50 mins, 100°, speed 1
Add sliced mushrooms 15-20 mins before end cooking.
Add blended cornflour and cook a further 5 -7 mins, 100°, speed 1
Place in thermo server while veg cook.
I cooked potatoes in steamer basket while carrots and broccoli cooked in the varoma.
- As shown I served this with mash, steamed carrots and broccoli. However the recipe adapted fromBest Recipes from the Weekly
has a french bread stick cut into 2.5 cm slices spread with a combined mixture of 2 tsp french mustard and 15g butter. After cooking meat mixture in TMX, place slices on top casserole and push down gently to soak up some of the sauce. Bake uncovered 20 mins moderate oven or until bread is browned.