Category Archives: Beef Dishes

Steamed beef and veggies with napolitana sauce

(Recipe based on the veal pizzaiola sauce from EDC)

This is another one of those great all-in-one thermomix meals that takes minutes to whip up, and it’s incredibly healthy too! Take some creative license with the sauce and add what tickles your fancy, I start with a base of chopped tomatoes, onion and garlic, and then add what I have in the kitchen. This time it was a small red capsicum and a couple of anchovies. You could add chillies, olives, blend some celery and carrot if you want some added veggies, the list goes on. You can also steam some potato slices with your veggies if you need a carb hit.


500g beef schnitzel
40g olive oil
Salt to taste
Fresh or dried oregano
Serve of veggies (I used a head of broccoli for two people)
1 medium sized onion
3-4 cloves garlic
400g can chopped tomatoes
Stuff (olives, anchovies, extra herbs, whatever you like)


– Marinate the beef with half the olive oil, oregano and salt to taste. Set aside.

– Pop your veggies in the Varoma dish, taking care to ensure that the steam holes aren’t entirely covered.

– Place your garlic and onion into the TMX bowl, and chop for 7 secs/speed 7. (If you have added ingredients, add these in here too and chop until fine.)

– Add the remaining olive oil (I popped my anchovies in here too) and saute for 2 mins/100 degrees/speed 1.

– Add your tomatoes into the TMX bowl. Place the dish of veggies on top of your TMX bowl. Lay the meat evenly on your Varoma dish, again taking care to ensure some of the holes aren’t covered do the steam can circulate properly.

– Set your Thermomix to 25 mins/Varoma/Reverse/Speed Soft.

– Check that your meat and veggies are cooked, otherwise cook on the same settings for an extra 5 minutes. Done!


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Beef provencal casserole

(Recipe from this blogpost)

If anyone can teach me how to take a decent picture of stew, that would be greatly appreciated! I never have any luck and my photos don’t really do the dishes justice.

I wanted a quick and hearty meal I could heat up mid-week. Plus the flavours develop so much more overnight so it’s an added bonus.

Note: Having the Thermomix on speed 4 as the recipe instruct after you pop in your mushrooms results in mushy mushies. It still tastes great, but if you prefer your mushrooms intact, I’d suggest reducing the speed to reverse/speed 2.


2 onions, halved
2 cloves garlic
200g sliced mushrooms
2 tbsp olive oil
800 g diced beef
4 tablespoons plain flour
400 can diced tomatoes
1 dash red wine
2 tablespoons TMX veg stock
2 MCs water
1/2 red capsicum, diced
Herbs (dried or fresh will do, I used dried oregano)


  • Pop onions and garlic into your TMX bowl and chop for 6 secs/speed 6.
  • Add mushrooms and oil, and saute for 2 mins/100 degrees/speed 4.
  • Add beef and 2 tbsps of flour, and cook for 15 mins/100 degrees/reverse/speed soft.
  • Add all remaining ingredients, and cook for 30 mins/100 degrees/reverse/speed soft.
  • Serve with mash or rice on a cool night. Better yet, keep it overnight before reheating and serving.
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    Beef Rendang

    (Recipe from this blog post)

    I must confess, I wasn’t really sure I wanted to attempt a rendang in the Thermomix. I use Brahim’s rendang paste normally, which is ridiculously good and so easy to make! But I had to admit, it would be pretty cool to say that I could make a good rendang from scratch.

    Note 1: The recipe calls for 25g of brown sugar or palm sugar. I used brown sugar but ended up with a recipe that was way too sweet. So I might go with 15-20g palm sugar next time.


    30g dessicated coconut

    1 large red chilli, end cut off

    2.5cm fresh ginger, peeled

    3 cloves garlic

    1 small red onion, peeled

    1 tsp turmeric (I used turmeric powder, but actually think it would be good to try fresh turmeric next time)

    20g oil (I used vegetable oil)

    1 tsp fish sauce

    4 bay leaves

    1/2 tsp ground cinnamon

    3 star anise

    5 cardamom pods, split with the flat end of a knife

    ground pepper, to taste

    15g palm sugar (reduced from original recipe)

    150g coconut cream

    500g diced beef

    I don’t use star anise and cardamom pods regularly, so thought I’d take a happy snap of my dry spices/herbs.



    • Toast the coconut in a saucepan, continuously stirring until it’s a light brown color. Then remove it off the heat immediately and set aside.


    • Pop your chilli, ginger, garlic, onion and turmeric in the TMX bowl, and chop for 10-15 seconds/speed 6.



    • Add the oil and saute for 3 minutes/100 degrees/speed 3.
    • Add all other ingredients except the meat and cook for 5 mins/100 degrees/speed soft.
    • Add the meat and cook for 110 mins/100 degrees/reverse/speed soft. (You’ll have to set the timer twice)



    I decided to make this a day early and pop it in the fridge to let the flavours develop. As mentioned before my attempt turned out a bit too sweet, but in terms of texture and taste it was good. I might even add an extra 10g of coconut and toast it a tiny bit longer as well next time!

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    Thai Beef basil with chilli

    I made this dish with beef instead of chicken, lemon juice instead of lime and coconut milk instead of coconut cream.

    The gravy ended up being a little bit too watery and it was clear that lemon juice really couldn’t replace the lime.

    Lesson learnt: with Thai food, stick to the recipe.

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    Meatballs and tomato sauce

    (Recipe adapted from this blog)

    This recipe makes soooo many meatballs! I cooked some pasta to accompany the dish and ended up with two big dinner serves as well as two office lunches.

    Note: the original recipe doesn’t call for salt but I definitely think the mince needs some seasoning, so I’ve added this to the ingredient list.

    Another note: It’s super handy to have a pot or dish that you can pop on an open flame to brown your meatballs, and then throw straight into the oven. I use a Bessemer dish most days, but also absolutely adore a pot that I bought at Kmart for under $30!


    2 slices of bread (I freeze the end slices of my loaves of bread for occasions like these)
    1 onion, peeled and quartered
    2 cloves garlic (I used 4)
    Big bunch of herbs (I used parsley)
    1tsp sea salt or 1/2 tsp table salt
    600g minced beef
    400g tinned tomatoes
    1 tbsp vegetable stock concentrate
    100ml red wine
    1 tbsp tomato paste
    Cheese for topping
    Pasta to serve (I cooked half a standard pack of San Remo curly wurlies)


    • Break the slices of bread into smaller pieces and throw into the Thermomix bowl. Chop for 10 secs/speed 7. Set aside.
    • Place the onion, garlic and herbs into the TMX bowl and chop for 10 secs/speed 5.image
    • Tip half of your onion/garlic/parsley mix out into a separate bowl. Add the salt and beef into the TMX bowl, then press your Turbo button a couple of times to mix all of the ingredients.image
    • Tip your mince out and place the remaining onion mixture back into the TMX bowl. Add tomatoes, stock concentrate, wine and tomato paste, and cook for 15 mins/Varoma/speed 2.
    • While the sauce is cooking, roll the mince into balls and set aside. You want to be careful not to make them too big, otherwise they take longer to cook.
    • Preheat your oven to 180 degrees Celsius.image
    • Brown your meatballs, pour the tomato sauce into your pot, top with cheese and bake for 35 mins. During this time you can wash a few dishes up, then prepare your pasta.imageimage
    • Mix in cooked pasta with your meatballs and sauce. Mix. Enjoy!image
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    Beef Stir Fry

    (Recipe taken from Dani Valent’s In The Mix cookbook).

    One of the best things about the Thermomix is the ability to make a meal with multiple elements in one hit, like the Trout di Josie,  the Veal Pizzaiola,  and rice with chicken and cashews (post to come!). This is pretty much another example, save for having to wash the bowl once in the middle of the recipe. I actually made the marinade and poured it over the steaks the night before so that the flavours could develop.

    I must warn the cooks who are accustomed to the traditional way of cooking rice though, that the marinade from the meat seeps into the rice cooking underneath during the process. I don’t have a problem with this at all, but I do know of some people that wouldn’t actually be comfortable with their white rice being tarnished by other ingredients!

    Also, I left the omelette on the tray while cooking the vegetables instead of popping it on top of the steak and rice, and as a result the baking paper stuck to the bottom of the egg. Not the smartest idea in the world.


    2 garlic cloves, peeled (4 for me!)

    2 spring onions, white part only

    30g oyster sauce

    50g soy sauce

    50g sugar

    10g sesame oil

    300g rump or porterhouse steak (I used 2 scotch fillets)

    3 eggs

    70g rice per person (up to 400g)

    30g vegetable oil

    10g ginger

    Chilli, fresh or paste, to taste (I used Lee Kum Kee’s chilli garlic sauce, but would definitely recommend fresh chillies or a homemade paste in the future)

    400g mixed vegetables, cut into bite sized pieces (I used carrot, leeks, broccolini stalks and beanshoots)


    • First, make the marinade.  Pop the garlic and spring onion into the TMX bowl and chop for 2 seconds/speed7.
    • Add the oyster sauce, soy sauce, sugar and sesame oil into the TMX bowl and mix for 10 seconds/speed 3.
    • Rub the marinade into the steak, and leave it in the fridge for 20 minutes or more (as mentioned, I did this the night before. If you’re completing the recipe in one hit, you don’t have to wash out the TMX bowl after you’re done with the marinade, it’s all going to be mixed together with the rice anyway).
    • Pop the TMX basket into place, add your rice and pour over 1kg of water. Wash the rice by mixing it for 10 seconds/speed 5.
    • Place the steaks on the base of the Varoma dish, and pour the steak marinading liquid over it.
    • Place the Varoma tray over the steak, then take a large sheet of baking paper, dampen with water, scrunch it up and spread it over the tray. Crack three eggs into a bowl and whisk them (I added some soy and pepper here), then tip the egg mixture onto the baking paper-lined tray.
    • Cook the rice, steak and omelette for 20 minutes/Varoma/speed 3. 
    • When the timer has finished, tip the rice into the Thermoserver (or another heatproof bowl, pop the steak and the omelette over it and cover to keep warm.
    • Wash and dry the TMX bowl. Heat the vegetable oil in the TMX bowl for 2 minutes/Varoma/speed 1. 
    • Add the ginger and fresh chilli paste to taste  (I was good with the ginger, but forgot to add the chilli paste until a bit later) Chop for 2 seconds/speed 7, then scrape down.
    • Add the mixed vegetables and cook for 6 minutes/Varoma/Reverse/speed 1.
    • To plate up, mound the rice in a bowl. Slice the steak and omelette, and arrange the meat, veggies and omelette on top. Now my plating skills are hardly up to scratch so I didn’t bother taking a photo of the finished product, but I can tell you that we mixed everything up to a flavoursome mess within 3 seconds anyway!

    I wanted to note quickly that I thought my dish was really tasty, but I’m not sure I could have achieved the same result with only 20 minutes of marinating time. I highly recommend letting your meat soak up the flavours of the marinade the night before (which also reduces your workload before the meal itself!).



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    Hungarian Goulash

    (recipe taken from the Everyday Cooking for Every Family TMX cookbook)

    After a bit of a letdown with the beef stroganoff, I was a bit hesitant to make another stew-type dish. But that wouldn’t be fair  to the rest of the recipes now, would it?


    2 cloves garlic (4 in my house)

    300g onion, peeled and quartered (I had a red and brown onion, so used both)

    20g oil or butter (Butter is better. Ask Julia Childs)

    500g Beef or Veal (I went to Coles and found “beef chunks goulash” in the meat aisle, whatever that means!)

    1 tsp sugar

    50g tomato concentrate

    250g fresh tomatoes, diced

    150g red wine

    2 tbsp sweet paprika powder

    1 tsp lemon rind (I actually didn’t bother with this, I didn’t have another use for the lemon juice and remaining rind so didn’t want to waste a whole fruit)

    1 tsp salt

    Pepper to taste

    1 tsp caraway seed/powder (I bought the seeds)

    1 tbsp marjoram

    2 bay leaves

    3 Pimento (couldn’t be bothered finding out what this was or where to buy it)

    Pinch nutmeg

    1 tbsp flour

    150g water

    150g red or green capsicum, cut into strips (I used red)


    • Place garlic and onion into TMX bowl and chop for 3 seconds/speed 5.
    • Add oil and saute for 3 minutes/100 degrees/speed 1.
    • Add meat and cook for 5 minutes/Varoma temperature/Reverse+speed soft.
    • Add sugar, tomato concentrate, tomatoes, wine and spices and cook for 40-60 minutes/100 degrees/Reverse+speed soft.
    • Add flour mixed with water and capsicum strips through hole in lid and cook for 5 minutes/90 degrees/Reverse + speed 1.
    • Serve with mashed potatoes and polenta (I made a chickpea and garlic mash, recipe to come!)

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    Beef Stroganoff

    (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

    30g butter

    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.

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