Beef Stroganoff And Mash - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.