Creamy Beef Cookeo (Print Version)

# Ingredients:

→ Sauces & Spices

01 - 25 cl dry white wine
02 - 1 poultry stock cube crumbled
03 - 70g tomato paste
04 - 20 cl light cream (18% fat content)
05 - 2 teaspoons smoked paprika powder
06 - 2 teaspoons yellow mustard
07 - 2 tablespoons olive oil
08 - 1 teaspoon table salt
09 - Ground black pepper to taste
10 - 3 tablespoons smooth flour

→ Protein & Vegetables

11 - 1 kg beef brisket or chuck steak
12 - 200g white button mushrooms
13 - 2 large onions (330g in total)

# Instructions:

01 - Slice the beef into 1cm thick strips that are 3cm wide. Cut the mushrooms into thick pieces. Chop the onions into half-circle slices.
02 - Set the Cookeo to sauté mode, then cook the onions in the olive oil for 3 minutes.
03 - Toss the meat into the Cookeo, sprinkle in the flour, and brown everything for 5 minutes while stirring occasionally.
04 - Stir in the paprika, tomato paste, mustard, mushrooms, stock cube, salt, pepper, and wine. Blend everything well together.
05 - Switch to pressure cooking mode for 30 minutes. When done, stir in the cream and leave in keep-warm mode for about 2 minutes.

# Notes:

01 - For a fancier twist, use beef tenderloin instead and reduce cooking time to 20 minutes.
02 - You can prepare this dish ahead of time and reheat it later without any worries.

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