Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: Chelsea (Thermie Groupie) on September 07, 2009, 01:03:01 pm
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Name of Recipe: Swiss Beef
This is our family's favourite meal. Very simple, but so tasty! We hope you enjoy it too. :)
Number of People: Serves 4 adults (with steamed veg).
Ingredients:
A handful of fresh parsley
1 onion, peeled and quartered
100g bacon rashers
50g olive oil
500g casserole steak – trimmed and diced
500g beef stock
Salt and pepper to taste.
160g white rice (long grain)
Preparation:
Place parsley into bowl and chop for 5 seconds on speed 5. Set aside.
Place onion and bacon into bowl and chop for 3-4 seconds on speed 5. Scrape down bowl.
Add olive oil and sauté for 3 minutes, 1000, reverse speed 1.
Add steak and sauté for 3 minutes, 1000, reverse soft speed.
Add 250g of stock and salt & pepper and cook for 25 minutes, 1000, reverse soft speed.
Add rice and remaining stock and continue cooking for a further 20 minutes, 1000, reverse soft speed.
Add chopped parsley and stir through for 10 seconds, reverse speed 3.
Serve with steamed greens. Enjoy.
Tips/Hints:
I have tried to steam veg in the varoma whilst the Swiss Beef was cooking, but it doesn't work well on the 1000 temperature setting. The Swiss Beef can be kept warm in the thermoserve however whilst veggies are being steamed in the varoma for a complete family meal.
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Thanks Chelsea, love quick & easy meat dishes.
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Good work - no the vegies don't tend to cook - but you can cook some custards/timbales at that temp - something to try.
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Hi Chelsea, we had this for lunch today and both of us really enjoyed it. I left it in the bowl after it finished cooking and made a quick (?) phone call to a friend. 1 hour later it was time to serve lunch and I was surprised the meal looked like a risotto, having sat there for that long. Is this how yours turns out or would it have had a different texture if I'd have served it immediately it was cooked? No matter what though, it was delicious and am thinking chicken could be substituted along with canned tomatoes for a completely different meal. Thanks for posting it.
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I'm glad you enjoyed it JD. Yes it does look like a risotto - even after 5 minutes in the thermoserve. My hubby said it was the best "risotto" I've ever made (hehehe). It reheats really well as the rice doesn't go mushy like aborio sometimes can. :)
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Thanks for that. We don't particularly like risotto in this house but we really enjoyed your dish and have leftovers for another meal. DH said to make sure I let you know he enjoyed it - he thinks it's his role now in life to be the official taste tester of new recipes ;D ;D ;D
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he thinks it's his role now in life to be the official taste tester of new recipes ;D ;D ;D
My dream job!!! :)
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We had this last night. Chelsea it has a wonderful flavour. Yum, yum. ;D
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Made this for dinner tonight...the family loved it. Everyone thought it tasted like corned beef! Considering that is a favourite meal in this house and they don't get it very often (as I don't like the chemicals) this could become their substitute to hold over the begging lol ;) ;)
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Perhaps it was the bacon in it. :P
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I made a chicken version of this for dinner tonight and it was great. Used 800gm chicken thighs and as I only had brown rice I parboiled it first because I though everything else would turn to mush before the rice cooked. I only needed 250ml chicken stock and threw in some peas for the last few minutes. A very tasty and quick meal. :-* :-* Thank you Chelsea
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we had the discussion last night about using chicken instead lol and also adding peas at the end. Funny how we all start thinking along similar lines
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Hey Jan, did you remove the bone on the thighs?
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Hi, I made this for dinner last night.
Yum.
Thanks,
Robyn
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Hey Jan, did you remove the bone on the thighs?
Yes I did. I actually though I had taken thigh fillets out of the freezer but they turned out to be cutlets ??? Oh well they were easy to bone out.
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I love recipes that can be interchanged with different ingredients - good one VHJ.
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Made this for dinner tonight...the family loved it. Everyone thought it tasted like corned beef!
Funny you should mention that Kathryn. When I was asking my Mum for this recipe (it was a childhood favourite of mine) I couldn't remember what it was called but was sure it had corned beef in it. It took Mum ages to figure out which recipe I actually wanted.
I'm glad people are enjoying the recipe and I look forward to trying it with chicken soon. :)
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Chelsea, you will have to raid Mum's recipe book some more if they are all as delicious as the Swiss Beef ;) ;)
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My Mum is a fantastic home-style cook (although I am biased of course ;)). I will have to look through her main recipe book and see what else I can find for us. :)
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Chelsea,I made this for tea last night and we were impressed with it!One thing thats really standing out with us with Thermomix meals so far is the flavours that are coming out of it are unbelievable.I dont know how to explain it but they are so...fresh & alive!
We had this with an assortment of vegetables as well.
Thanks for a lovely recipe,Chelsea.
Hope this was how it was meant to look like too.
(http://i1006.photobucket.com/albums/af183/Thermie007/Thermomix%20Recipe%20Pics/FoodieSnaps463Medium.jpg)
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I'm glad you liked it. The consistency should be similar to a risotto and perhaps could be cooked for a little longer (maybe without the MC??) if there is any additional liquid to be absorbed or evaporated??
I think I will have to make it again soon after receiving these lovely reviews. :)
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Another great pic- good stuff :-* :-* :-* :-*
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Chelsea,it may have had a lot more juice than normal in it but we loved it like this.It did thicken up a little as time went by though.Will do your suggestions next time,thanks. :)
Thanks Thermomixer. :)
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Yippee. Mine looked exactly the same.
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I just remembered that my last batch of swiss beef sat in the thermoserve while I made my side dishes which is why it would have thickened up a little more. :)
P.S - I couldn't help myself. I just snuck out to my freezer and found a packet of rump steak for tomorrow night. All this talk about swiss beef ... ;)
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And mine just sat in the TM bowl for about an hour and absorbed the juices that way. It is best to leave it for a while, not necessarily as long as I did but sometimes phone calls take longer than you expect ??? ???
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My hubby made Swiss beef for dinner tonight it was great!! The texture of the meat reminded me of corned beef so yummy! :)
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Thanks for this recipe, we made it tonight and it was really, really tasty. I definitely can see why people compare it to corned beef. I have to say, it is not the nicest meal to look at, but what it lacks in prettiness, it makes up for in taste. It makes a large amount, too.
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:D :D
Hi, i have made this 10-12 times. great.
works out perfect every time.
thankyou,
Robyn
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It is one of our favourites. We don't really like risotto much, but love this rice dish. :)
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YUMMY!!!!!
We have limited food so I left out the parsley and instead of beef stock used a tablespoon of bron's Vege concentrate stock with 500g water. Will try with less concentrate next time as it was a little salty for me. Only 30g olive oil but accidentally put about 190g rice in lol
No fresh veges at the store so that was it for our dinner and it was delicious!! Definitely adding to our meal plan and experimenting with! So easy and tasty!!!
Thanks :)
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No worries Snoozie. It is a great stand-by dish and is easy to adapt with whatever is in the fridge or cupboard. :)
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We had this tonight with a side serve of mashed potato, green beans, broccoli, cauliflower and carrots.
It was delicious.
I diced 8 mushrooms into 1/4s and added them in at the last 20mins.
Will be making this one again.
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I'm definitely going to place this on the to make list. Sounds great. Thanks
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This recipe is so versatile and can be adapted to whatever you have. Love it ;D
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Thanks. We love it too. :)
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>:( >:( >:( I'm so cranky. Yesterday I needed to print this recipe out for a friend so I quickly googled "swiss beef thermomix". Instead of seeing the forum and my blog links, I found a Group Leaders thermomix blog where my recipe had been copied as her own (no acknowledgement that the recipe wasn't hers or a link back to the recipe provided). It was word for word! The blogger had even replied to a persons comment on the recipe as if it were her own.
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You have every right to be cranky too Chelsea. I think it may have been removed now, there was nothing there when I clicked onto the first one.
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I am so sorry to hear of this obvious dishonesty, Chelsea - plagiarism is always a problem with students but you would expect a lot more from adults. :( :(
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Thanks Johnro. It was hard to take, especially from a group leader.
I sent an email JD and asked that it be correctly acknowledged. I think she probably thought it was best to remove it. I also suggested that other recipes be correctly acknowledged or removed from her blog. It makes me crabby because developing recipes and publishing them to share with others takes time and energy (as you already know JD :)). It doesn't take a lot of time or energy to copy other peoples recipes. I modify recipes and publish them on my blog (often Chookies recipes which I love) but I always acknowledge her and provide a link back to her original recipe.
If group leaders or consultants want to have a recipe blog to encourage sales and support their customers then they need to put in the hard work and create the recipes for themselves. I know how much work goes into maintaining a blog and how much time genuine bloggers like Quirky Jo must put into it. This group leader should simply be providing links to her favourite recipes on her blog rather than publishing them and making them look like her own.
Now off my soapbox once again. :-))
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Clap, clap, clap from me Chelsea. Well said. :-*
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Sorry to hear that Chelsea :(
I wanted to ask about the meat. What is everyone using? Actual bbqing quality steak or gravy beef?
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I use blade steak Meagan.
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Thanks JD :) this will be on the list when I get back ;)
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oh chelsea i too would be very peeved...that is why i asked what was the etiquette re recipes as i wanted the recipes that i posted on my blog that werent my own to be correctly acknowledged to its authors ..so I do the same..name and thank them and post a link..
thats the least re courtesy...hugs :)
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I pass on a lot of recipe LINKS to blogs, to this forum and so on, because in my opinion it is cheating to claim another person's work as ones own.
I have had a number of my published recipes hijacked as some have been posted on line even before the WWW as I belonged to several discussion groups via Compuserve, Genie and then Prodigy.
As I am also an artist, and have also had some of my drawings and paintings used by others, and those can be copyrighted and are, I am especially sensitive about this. My painting of the basenji Fula of the Congo (http://i63.photobucket.com/albums/h129/Basenjibabe91/Private%20album/FulaPaintinginKCBook.jpg) was the frontispiece in the Kennel Club's 1998 book of Illustrated Standards and a few years ago "prints" began showing up on eBay. Both the KC and I went after the distributors in the UK and US but as the prints were coming out of China, it was a problem. However, I just put a notice in the Basenji Magazine here and in the Club bulletins here and in the UK and basenji folks simply wouldn't buy them. I still own the copyright to the painting but have given the KC permission to use it for prints and the Basenji Club of Great Britain to use it on trophies (glass paperweights).
Some of my old family recipes (or "receipts") are almost unique and were not to be found anywhere else but I am certainly willing to share freely, as long as others don't claim them as their own.
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Beautiful painting of your dog Andie,he was/is very handsome.We have just taken on a Springer Spaniel,he's lovely,great to have a dog in the house once again after a five year break.
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She wasn't mine. She was found in the Southern Sudan in 1959 by Veronic Tudor-Williams, the doyen of the Basenji in the UK and although she was never shown, she had a profound effect on the breed.
She had an extraordinary temperament - prior to that time basenjis were often quite testy - prone to bite if startled.
Within only a few years the entire breed changed, or those that carried her genes did.
Veronica and I became good friends when she came here to judge a specialty and she asked me to do a portrait of Fula after she died in 1974. I did the painting in 1975 and when Veronica passed, she left it to the KC in her will.
Veronica said the painting was more like Fula than any of the photographs of her.
Prior to it being published in that book (and later in the book Treasures of the Kennel Club) they often had it displayed at the KC booth at Crufts.
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You are certainly a very talented woman Andie - thank you for sharing so much with us. :-*
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Beautiful painting and interesting background information Andie. Thank you for sharing it.
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So pleased I am now able to comment on this ever so tasty dish - thanks for posting, Chelsea. I am thankful for the reviews on here as I may have been a little concerned at the risotto consistency if not for all the posts! DH is not a lover of risotto but thought the texture and flavour of this was great. I added 80ml red wine, some sliced carrots and a handful of sliced mushrooms + steamed broccoli. Great recipe Chelsea! :D
PS - enjoyed reading your post Andie - thank you!!!! :) :)
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I made 1/2 recipe of this one today but added a stick of celery and 2 small carrots (roughly chopped) with the onion and bacon then 4 sliced mushrooms and 200g sliced zucchini when adding the rice. There was no need to increase the stock because of the added vegies as the mushrooms and zucchini always add more liquid to a dish but I did reduced cooking times by 20% and it was perfect. It made 3 serves in this house.
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I love vegie variations. Well done JD! :)
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Those that have made this very popular recipe, what cut of beef should we be using for this? I've been apprehensive about cooking beef (other than mince) in the TMX as I'm just not sure if it will come out tender.
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LMT, I bought a blade roast and used it for this recipe and the Beef & Guiness stew - both dishes had melt in the mouth pieces of meat. I cut my cubes for this recipe about 4cm as the first time I made it I only did it in tiny cubes and it ended up looking like minced meat.
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I made this tonight and added some capsicum, zucchini and carrot with the onion and bacon. I also had some left over pasta sauce from the night before so I added that too.
As I have a large family (2 adults, 2 teenagers, 1 toddler and 1 baby) I have to make sure we have enough so I also made the dumplings and cooked them in the varoma tray while the rice was cooking.
I used diced beef casserole and it has cooked up really nicely.
It is delicious.
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Great variations. Yum!
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We had this the other night and it was a definite success all round. We will certainly make this again.
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We had this for dinner tonight. Not pretty, but so tasty! :)
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Thank youChelsea, another one for my cow :)
Looks great, think it will be a hit with us all.
H :)
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Hally i am starting to get attached to the cow :(
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I know :(, poor cow
H :)
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Lol i am enjoying this new hally uni banter :D
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We had your swiss beef for tea tonight very yummy :)
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Am glad you enjoyed it reb. Welcome to the forum! ;D
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Welcome to the forum reb153.
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Welcome to the forum reb153 ;D
pop over to 'Introduce Yourself' on the home page and tell us a bit about yourself ;D
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Welcome reb153 to the forum. :)
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Welcome to the forum reb 153 :)
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Thanks for joining us reb, what else have you made?
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I have this cooking right now...smelling YUM so far! 8mins to go!! I added garlic too coz we love garlic!! lol
EDIT: YUM!!!! Very yummy & so simple! I used basmati rice though which i think may have broken up a bit more than normal long grain rice but still tastes good. I also added chopped coriander as I didn't have any parsley & I'm a bit of a coriander freak! lol Made it really nice & fresh!
Winner for me!!
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I really didn't like this very much. I seem to be the only one!
I'd much prefer it with chicken, I think. Perhaps next time I'll add some zucchini and capsicum, I just felt it needed something else. I did add some umami paste, but that didn't seem to help.
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its yummy, make it again Megan :D
I add a bit more water to it.
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Okay, I'll give it another go. DH doesn't like rice, so I'll give it a little while before I attempt it.
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I made it recently and added a small red capsicum and a carrot into the mix (grated in with the onion and sauteed for longer). It was a great variation and saved steaming vegies on the side.
MJ do you like the umami paste flavour in other things? We ended up throwing it out because we didn't like it.
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I love Umami Paste in other foods. You shouldn't actually be able to 'taste' it. It just enhances the flavour.
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We had this tonight. It is a very easy and tasty recipe. I always put carrot in and cook it with the meat, then peas or spinach in at the end. If you make it a tiny bit early and put into the thermoserver any excess liquid is slurped up by the rice. Any veggies could be put in. I think zucchini would be nice.
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I have made this heaps of times, must make again.
Always gets thumbs up here.