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Peel the onion, dice and place in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 s. Finely slice the mushrooms and meat.
Replace the ultrablade knife with the mixer, add the oil and launch the P1 slow cook program at 130°C for 5 mins. Add the meat, tomato puree and 2 tbsp of water.
Launch the P3 slow cook program at 100°C for 10 mins. Add the mushrooms and paprika. Season with salt and pepper and launch the P3 slow cook program at 100°C for 10 mins.
At the end of 5 mins, add the crème fraîche. Serve hot.
TIP You can cook for longer if you like your meat well done. You can use tinned mushrooms.