Tag Archives: thermomix beef

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.

Ingredients

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)

Method

– 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.

Ingredients

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)

Method

  • 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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