Filling Tummies with Beef Stroganoff

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I recently came across a review for the Everyday Cooking Beef Stroganoff recipe and found some very tasty tweaks (thanks Kathryn as they are mostly your tweaks). Here is an absolutely divine version of this old family favourite. It is thick, creamy and delish!!!

Beef Stroganoff

Ingredients:
1 onion peeled and halved
2 garlic cloves peeled
100g bacon rashers chopped into chunky strips
30g butter
500g diced rump steak
250g Swiss brown mushrooms sliced (strictly no button mushrooms allowed)
2 tbsp tomato paste
100g white or red wine (I prefer red)
50g water
1 tbsp TMX vegetable stock concentrate
2-3 tbsp cornflour
1 tsp Dijon mustard
2 tbsp homemade Worcestershire sauce
150g sour cream
1 tbsp paprika
1/4 tsp cayenne pepper (optional)
pinch dried thyme
1 tsp organic dulse flakes or Himalayan salt
fresh chopped parsley to garnish

Method:

Drop garlic onto blades running at speed 7.

Add onion and chop at speed 5 for 2 seconds. Scrape down sides.

Add butter and bacon and cook for 3 minutes at 100 degrees on reverse speed 1.

Add remaining ingredients, except parsley, and cook for 20 minutes at 100 degrees on reverse soft speed.

Garnish with parsley and serve with mashed potatoes or fettuccine.