Ingredients
1300 g | rump steak |
10 g | olive oil |
2 | onions |
4 | cloves of garlic |
330 g | mushrooms (tin) |
160 g | water (1/4 cup) |
4 | tbsp tomato paste |
4 | tbsp vegetable concentrated stock |
400 g | sour cream |
2 | tbsp paprika for topping (optional) |
2 | tsp corn flour |
Sea salt & pepper |
Preparation
- Chop onion and garlic 7 seconds on speed 5. Scrape down sides with the spatula.
- Add oil and program 7 minutes, at 100ºC on speed 1.
- Add meat and sauté for 3 minutes, at 100ºC on reverse speed 1.
- Add tomato paste, mushrooms, water, vegetable concentrate and paprika and cook for 7 minutes, at 100ºC on reverse speed 1. Take off the transparent cup and put the cooking basket on top off the lid to let some evaporation.
- Add sour cream, corn flour, salt, pepper and more paprika if you like and cook for a further 45 minutes, at 100ºC on reverse speed 1.