Beef Stroganoff With Smashed Chive Potatoes

• 1 lb new potatoes, halved
• 1/2 None bunch chives, roughly chopped
• 1/2 tbsp extra-virgin olive oil
• None None Stroganoff
• 3 tbsp butter
• 1 None medium onion, peeled and sliced
• 1 cup chestnut mushrooms, sliced
• 2 cloves garlic, peeled and minced
• 1/2 tsp Hungarian sweet paprika
• 1/4 cup dry white wine
• 12 oz fillet steak, sinew removed, cut into thick strips
• 1 tbsp tomato paste
• 2/3 cup tomato sauce
• 1/2 cup beef stock
• 1/4 cup sour cream
• 1 None small bunch flat-leaf parsley leaves, roughly chopped

1. Bring a large saucepan of salted water to a boil. Cook the potatoes for 12-15 mins until tender. Drain and smash lightly with a fork, then stir through the chives and extra-virgin olive oil. Season.
2. Meanwhile, heat 2 tbsp of the butter in a large saucepan over a medium-high heat. Add the onion and mushrooms and cook for 6 mins before adding the garlic and paprika. Cook for a further minute, add the wine and reduce until almost evaporated. Transfer to a bowl and set aside.
3. Return the pan to the heat and melt the remaining butter. Add the beef and cook for 2 mins until brown. Add the tomato paste and cook for 1 min.
4. Stir in the tomato sauce and stock, then return the onions and mushrooms to the pan. Bring to a boil, then reduce the heat to low and simmer gently for 5 mins until the meat is tender. Season.
5. Remove from the heat and stir through the sour cream. Top with parsley and serve with smashed potatoes and chives.

new potatoes, chives, extravirgin olive oil, butter, onion, chestnut mushrooms, garlic, sweet paprika, white wine, fillet steak, tomato, tomato sauce, beef stock, sour cream, flatleaf

Taken from recipes-plus.com/api/v2.0/recipes/29377 (may not work)