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"Mastering the art of french cooking" POTAGE AUX CONCOMBRES



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"Mastering the art of french cooking" POTAGE AUX CONCOMBRES

  • 500 grams Beef, Sliced into thin strips
  • 1 tablespoons olive oil
  • 2 cloves garlic, Finely Chopped
  • 1 piece onion, Sliced
  • 200 grams mushrooms, Sliced
  • 2 tablespoons flour, All-purpose
  • 250 gram beef broth
  • 1 teaspoons mustard, Dijon style
  • 150 grams sour cream
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9

Recipe's preparation

    Cooking Beef (10 minutes):
  1. Set the Thermomix to 'Sauté' mode, add olive oil, and heat for 2 minutes.
  2. Add the beef strips, season with salt and pepper, and sauté until browned. Remove and set aside.
  3. Sautéing Vegetables (5 minutes):
  4. In the same bowl, add garlic and onions, sauté for 2 minutes.
  5. Add mushrooms and cook for an additional 3 minutes.
  6. Making the Sauce (10 minutes):
  7. Sprinkle flour over the vegetables, stir and cook for 1 minute.
  8. Slowly add beef broth, stirring constantly to avoid lumps.
  9. Add mustard, bring to a simmer, and cook until the sauce thickens.
  10. Combining Ingredients (5 minutes):
  11. Return the beef to the bowl, add sour cream, and mix gently.
  12. Cook for 2 minutes until heated through.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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