Beef Stroganoff with Creamy Mash, Broccoli and Peas

Peel and dice potato. Place in a small pot and cover with water and a pinch of salt. Bring to a boil and cook for 12-15 minutes until tender. Drain well and mash with 1tbsp butter, season to taste.

Finely slice beef, removing any sinew. Slice onions. Quarter mushrooms. Pick and chop parsley leaves. Cut broccoli into florets. Bring a pot of water to boil for veggies in step 5.

Tip! Remove any chunky fat or sinew before slicing beef.

Heat a pan over high heat and add a small drizzle of oil. Sear the beef on all sides quickly until browned. Don't overcrowd the pan, do in batches if needed. Set beef aside. To the same pan add the onion and mushroom and cook for 4-5 minutes until golden and softened.

Add the flour and butter and cook for 2 minutes. Add sauce base and ¹⁄₄ of a cup water and simmer for 3-4 minutes until thickened. Add the beef back in to warm through. Turn the heat off and stir in the sour cream and parsley. Taste and adjust seasoning.

Tip! You can add a little more water if you like a very saucy strog.

Add broccoli and peas to the pot of boiling water or steamer over water and cook for 3-4 minutes until bright green and just tender. Drain and season.

Serve the strog with mash and veggies, garnishing with any remaining parlsey.

Peel and dice potato. Place in a small pot and cover with water and a pinch of salt. Bring to a boil and cook for 12-15 minutes until tender. Drain well and mash with 1tbsp butter, season to taste.

Finely slice beef, removing any sinew. Slice onions. Quarter mushrooms. Pick and chop parsley leaves. Cut broccoli into florets. Bring a pot of water to boil for veggies in step 5.

Tip! Remove any chunky fat or sinew before slicing beef.

Heat a pan over high heat and add a small drizzle of oil. Sear the beef on all sides quickly until browned. Don't overcrowd the pan, do in batches if needed. Set beef aside. To the same pan add the onion and mushroom and cook for 4-5 minutes until golden and softened.

Add the flour and butter and cook for 2 minutes. Add sauce base and ¹⁄₄ of a cup water and simmer for 3-4 minutes until thickened. Add the beef back in to warm through. Turn the heat off and stir in the sour cream and parsley. Taste and adjust seasoning.

Tip! You can add a little more water if you like a very saucy strog.

Add broccoli and peas to the pot of boiling water or steamer over water and cook for 3-4 minutes until bright green and just tender. Drain and season.

Serve the strog with mash and veggies, garnishing with any remaining parlsey.