Beef Stroganoff With Smashed Chive Potatoes - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
Remove from the heat and stir through the sour cream. Top with parsley and serve with smashed potatoes and chives.