Beef Stroganoff And Mash

• 4 medium potatoes, peeled and chopped
• 1/2 cup reduced fat sour cream
• 2 tbsp finely chopped flat-leaf parsley, plus additional, to serve
• 1 tbsp vegetable or olive oil
• 1 lb stir-fry beef strips
• 2 medium onions, thinly sliced
• 1 tsp mild paprika
• 7 oz button mushrooms, quartered
• 1 tbsp flour
• 2 tbsp tomato paste
• 1 None large beef stock cube

1. Place potato in a medium saucepan; cover with cold water. Bring to a boil; boil for 10 mins or until tender. Drain; return to pan. Place on low heat. Add half the sour cream; mash until almost smooth. Season to taste. Stir in parsley.
2. Meanwhile, heat half the oil in a large skillet on high heat. Cook beef, in 3 batches, for 2 mins each or until browned and just cooked. Transfer to a heatproof bowl.
3. Heat remaining oil in same pan on high heat. Add onion; cook and stir for 3 mins or until soft. Add paprika and mushroom; cook and stir for 2 mins or until almost tender. Add flour and tomato paste; cook and stir for 1 min or until bubbling.
4. Reduce heat to medium. Gradually stir in crumbled stock cube and 1 cup water. Bring to a simmer; simmer, stirring occasionally, for 3 mins or until sauce thickens slightly. Return beef and resting juices to pan; stir until heated through. Remove from heat. Stir in remaining sour cream. Sprinkle stroganoff with additional parsley. Serve with mash.

potatoes, sour cream, flatleaf parsley, vegetable, stirfry beef strips, onions, paprika, button mushrooms, flour, tomato, beef stock cube

Taken from recipes-plus.com/api/v2.0/recipes/34732 (may not work)