Skinnymixer's All-in-One Beef Dinner

Sharing is caring!

skinnymixer's All-in-one Beef DinnerThe success of my All-in-one Chicken Dinner meant that I wasn’t surprised when this weeks peoples choice was an ‘all in one’ beef meal. Being conscious that beef is quite expensive coming out of the cooler months, I thought I would try my hand at a mince dish.

I absolutely LOVE French cuisine, and mushrooms… so of course this is what I went with. The beauty of this recipe is that it makes two full courses: a mushroom soup, followed by beef meatballs with a creamy mushroom gravy.  It can also be made completely dairy and grain free if needed, yet you wont feel like you are missing out.

Love Nik xx

skinnymixer's All-in-one Beef Dinner

5 from 1 vote
Print Pin Rate
Course: All-in-one
Cuisine: French
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 -6



  • 500 g beef mince
  • 1 whole egg
  • 2 tsp porcini powder - prepared during the recipe
  • 1 tsp salt
  • 1/2 tsp dried tarragon leaves
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp cracked black pepper


  • 20 g dried porcini mushrooms
  • 300 g portobello mushrooms - rough small chop
  • 200 g cauliflower florets - rough small chop
  • 70 g leek - white part only, rough small chop
  • 30 g olive oil or butter
  • 1000 g liquid chicken stock - or 1000 g water + 2 tbsp stock concentrate

To serve

  • 300 g soaked/well rinsed quinoa or rice - read notes
  • 300 g green beans


  • 1/2 tsp salt
  • 50 g | 1.8 oz crème fraîche or sour cream - optional
  • 1 portobello mushroom - halved and sliced thickly


  • Add dried porcini to mixer bowl, mill for 20 sec/speed 9/MC on. Set aside.
  • In a medium bowl, hand combine all of the meatball ingredients. Form into large golf balls (about 14 in total). Arrange in the bottom of the deep steaming tray. Arrange your green beans on the flat steaming tray above.
  • Without washing the bowl, add mushrooms, cauliflower and leek. Chop for 15 sec/speed 6 using your spatula to move the ingredients while chopping. Scrape bowl down.
  • Add olive oil and reserved porcini powder and cook for 7 min/100°C or 212°F/speed 1/MC off.
  • Put your well rinsed quinoa/rice into your simmering basket and put inside your bowl.
  • Pour your chicken stock into the bowl, taking care not to go over the maximum line. Put your steaming trays in place and cook for 20 min/steaming temperature/speed 3.
  • Set your meatballs, quinoa or rice and beans aside in a thermal server. Please note: If any of your mushroom soup is sitting above the quinoa/rice just put it back in the bowl with a spoon.
  • Top soup up with 1-2 cups of water and blend soup for 1 min/speed 9/MC on. Retain 300 g or 10.6 oz for the gravy. Season soup with salt and pepper to taste.
  • To prepare gravy: Add the gravy ingredients to your retained 300 g or 10.6 oz of soup. Cook for 5 min/steaming temp/speed 1/MC off.


Please note: If you are cooking the quinoa or rice option, your soup will sit on top of the cooked quinoa/rice... just spoon it off into the bowl once its finished cooking.
Please don't use button mushrooms in this recipe, if you cant find portobello mushrooms just use any open mushroom.
You can find dried porcini at foodland, IGA, coles, green grocers and speciality stores.
I browned my meatballs in a medium to high heat pan while serving the soup and preparing the gravy.
Bellini Users
Use the sharp blade for this recipe.
At step 4 increase cooking time by approximately 3 minutes.
At step 6 place a tea towel over the steamer lid if using an Intelli and increase cooking time if required.
At step 8 after adding water to your jug, SLOWLY increase the speed of your machine up to speed 9 to blend your soup safely.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!



  1. 5 stars
    I hardly ever make the effort to comment on a recipe, but this one is a MUST try! Absolutely fabulous. Even the kids who ‘hate’ mushrooms ate it all! We did the quinoa option and it was just fabulous. Hubby licked his plate (never done that before!) and I loved it too. Give this a go.

  2. I made this for our anniversary and with hubby not being huge on mushrooms I was a bit worried. Well, he loved it!! It was so delicious. Thank you Nik xo

  3. I just made this for dinner , omg delicious!! I used shiitake,porcini and button mushrooms because that’s all I had! And this will be a regular in our house for sure!!

  4. Just made this! Very yum but I had to use lots of subs: pumpkin for the cauliflower, red onion for leek, minced turkey for beef mince…. but I did have the dried porcini mushrooms 🤣
    Can’t wait to make again properly!!!

  5. Really tasty and healthy. Delicious! I couldn’t get dried Portobello mushrooms from Coles so just used Shitake and this was fine.

    1. Also, I really liked the taste of the mushrooms in the rice; it wasn’t overpowering at all but just added to the flavour.

  6. The flavours were lovely although slightly repetitive with the gravy, soup and mushrooms quinoa all tasting largely the same. The mushroom mixture bubbled up all through the quinoa and was impossible to separate so apart from the green beans, the entire meal was a uniform grey colour. Some meals just shouldn’t be done in the thermomix, and this is one of them.

    1. HI,

      I did this yesterday when I got home from Church – hubby not feeling well and daughter also so I wanted something fast and easy.
      It was really easy to follow the recipe and the smell as it cooked was great.
      ‘I used rice as I misplaced the quinoa and the mushroom soup did rise above the rice.
      The only difficulty I had was getting the rice basket out – so hubby to the rescue.
      The meal got 3 big thumbs up from us all and I have plenty of left overs (well enough for today)

      As we sat and chatted over dinner I told hubby that the soup reminded me of the cooking class we had done on one a cruise we went one. The first course was mushroom soup with 3 different types of mushroom and heaps of cream – but we decided that your soup was better.
      The flavour was terrific.

      Nikalene I have cooked lots of your meals and have never had a fail yet, so has my husband and daughter so many thanks from us all.
      Keep up the good work and looking forward to the new book.

  7. Yum! LOVED this! I made adaptions to make it compliant for the Autoimmune Protocol (dairy, pepper and egg free) and had it with the silky sweet potato mash (which I cooked seperately also with AIP adaptions ) with roasted broccoli and cauliflower and it’s so yummy! I’m making double the amount of meatballs with it today so I can get loads more meals for myself and freeze some. My family really enjoyed it too.

  8. Second SM recipe I’ve made and I’m converted. Really tasty and worked fine without the egg (I’m allergic) even my fussy 3yo ate a whole meatball. Will definitely make again

    1. My daughter can’t eat eggs either and I was wondering if this would work without eggs. Great! Thanks for posting your comment here. 🙂

  9. Mmmm Mushrooms!!
    I made this last night using quinoa. only had 280g & it made heaps! I will use less next time. I also steamed broccoli and carrot as didnt have many beans, so steamed for extra 5 minutes.Hubby loved it, 11 yr old son had a nibble but ate the veg. I ate the left over soup/sauce today for lunch with a couple of spoons of the quinoa mixed in. Who new cold mushroom soup could be so good!

  10. I wasn’t a huge fan of the porcini flavour in the meatballs, but everything else was yum and the method simple! I’ll adapt the flavours next time to be more like nik’s paleo rissoles which we love. I had the same issue as another poster with my sweet potato getting really mixed into the mushroom soup and difficult to separate but it was very yummy mash with the mushroom flavour!

  11. I was skeptical, not being a mushroom lover, but this was really delicious
    Served with quinoa, beans and asparagus.
    Looking forwards to having the leftovers with some sweet potato mash

  12. Another win in our house!!! Plates practically licked clean and seconds were had. We browned the meatballs as suggested. Thanks Nikalene 🙂

  13. Very yummy.

    I couldn’t get dried porcini so I just went without and used sweet potato instead of rice or quinoa. I would like to try it again with the porcini as I’m sure it would add a depth of flavour.

  14. I love beef and mushrooms but I’m not a meatball person, so I turned this into a two pot dinner, with 6 minute porterhouse steaks (Coles for $12 for the pack)
    I prepped up the soup/gravy, but added only 300mls of stock. Steamed my spuds n carrots bottom pan and broccoli and beans top pan . I added an extra 2 mins to my steaming as I prefer them not as crunchy. Whilst this was going on, I grilled the steaks, oiled the salt n pepper each one and cooked. Into the Thermo server. I then grilled my left over mush is and left in the pan.
    Followed the recipe n turned my soup straight into gravy, put all the veg in the Thermo server whilst it was going on and I have three very nice fancy steak n veg meals , one to eat now and two for my freezer.
    Thanks Nik, I love easy meals that I can stretch and there is not a thing missing with this.

  15. Alright, so I made this. Loved the soup. Meatballs were good. Had the mushroom/cauliflower stuff end up on top of the sweet potato and couldn’t get it all out without losing my sweet potato, so made mashed sweet potato/mushroom/cauliflower stuff. I didn’t try the gravy because of the dairy.

    Hubby says it would be nice with a few tweaks, kid 1 ate a bowl of soup and one meatball. Kid 2 had a third of a meatball (but he’d had a sandwich about an hour before dinner). I liked it. Will probably make again.

Your email address will not be published. Required fields are marked *

Recipe Rating

Hey Skinnies, for Easy Access

Add Shortcut