(Recipe taken from the Everyday Cooking for Every Family TMX cookbook)
So… I wasn’t TOO impressed with this recipe. Again, because there’s not that much time for the meat or the mushrooms to absorb the flavour of the sauce, it wasn’t as full-bodied in taste as you would hope (I was trying really hard to find another word to use than the totally wanky FULL-BODIED but somehow my brain’s just not functioning). I had leftovers the next day and it was still fairly bland.
You can certainly use lamb here if you prefer, go for a cheap cut (as you would with all stews and braises).
1 onion, peeled and halved
500g tenderloin fillet cut into 2.5cm strips (I bought small cubes of tenderloin from the butcher)
120g mushrooms, washed and halved (I don’t know about you, but washing mushrooms just feels weird to me. I used field mushrooms, peeled the outer layer off and cut the top off the stem)
2 tbsp tomato paste
100g white wine
100g water plus 1 tbsp TM vegetable stock concentrate
1 tbsp cornflour
1 tsp dijon mustard
120g sour cream
1 tbsp paprika (I used sweet paprika)
1/4 tsp cayenne pepper
1 tsp salt
Fresh parsley to garnish (I didn’t bother)
- Place onion into TM bowl and chop for 5 seconds on speed 7.
- Add butter and cook for 2 minutes/100 degrees/speed 1.
- Place remaining ingredients (except parsley) into TM bowl and cook for 20 minutes/100 degrees/Reverse/Speed Soft.
- Garnish with parsley (if you have this) and serve with pasta or some mashed potato.