Simple Stroganoff with Porterhouse and Mushroom, Creamy Mash, Broccolini 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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Finely slice porterhouse steak, removing any sinew and chunks of fat. Slice onions. Slice mushrooms. Pick and chop parsley leaves. Trim broccolini. Bring a pot of water to boil for veggies in step 5.

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.

To the same pan add the flour and remaining Tbsp butter and cook for 2 minutes. Add beef stock concentrate 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 most of 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 broccolini 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.

Tip! You can cook veg in the microwave if desired.

Serve the stroganoff with mash and veggies, garnishing with any remaining parsley and sour cream.

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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Finely slice porterhouse steak, removing any sinew and chunks of fat. Slice onions. Slice mushrooms. Pick and chop parsley leaves. Trim broccolini. Bring a pot of water to boil for veggies in step 5.

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.

To the same pan add the flour and remaining Tbsp butter and cook for 2 minutes. Add beef stock concentrate 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 most of 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 broccolini 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.

Tip! You can cook veg in the microwave if desired.

Serve the stroganoff with mash and veggies, garnishing with any remaining parsley and sour cream.