Beef-Stroganoff1 brown onion, halved
30 grams ghee
1 tbsp. paprika
1/2 tsp. cayenne
50 grams tomato paste
20 grams vinegar
50 grams water
1 tbsp. vegetable stock concentrate
1 tsp. Dijon mustard
500 grams diced beef ( or chicken)
80 grams dairy free sour cream, recipe below

TIP: I published this recipe on the Thermomix Recipe Community and so far it has been my most popular recipe. I hope you love it as well.

TIP: Vegetable Stock Concentrate Recipe in the Every Day Cookbook (EDC)
Serves 4

Chop onion 3 seconds, speed 7
Add ghee, paprika, cayenne, and sauté 3 minutes, Varoma, speed 1.
Add beef, cook 10 minutes, 100 degrees, REV, speed 1.
Add remaining, cook 10 minutes, 100 degrees, REV, speed 1.
Garnish with parsley and serve

This is essential to use in my beef stroganoff dish, but is also fantastic spread over salad leaves, in baked sweet potatoes or stirred through cooked vegetables.
80 grams cashews
80 grams sunflower seeds
250 grams water
1 tsp. garlic powder
1 tsp. onion powder
50 grams lemon juice
1/2 tsp. sea salt

Combine cashews and sunflower seeds and soak overnight or at least 2 hours ahead of time.
Drain and rinse.
Add to Thermomix bowl with remaining ingredients and puree, 1 minute, speed 9.
Scrape down sides and repeat if still chunky.
Keeps at least one week in the fridge, or can be frozen.