Beef Stroganoff with Mash

Steps

1. Cook mash Peel and dice potatoes 2cm and cut cauliflower into small florets. Add to a pot and cover with hot tap water and a pinch of salt. Cook for about 20 minutes with the lid on, until very soft. Drain well, then mash until smooth, with milk and a knob of butter. Season to taste.
2. Prep veggies Thinly slice onion and mushrooms. Discard white stalks of silverbeet and finely chop leaves, until you have about 2 cups worth.
3. Start Stroganoff Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and mushrooms for 4-5 minutes, until caramelised. Add Stroganoff spices and tomato paste, cook, stirring, for about 1 minute, until fragrant.
4. Add beef Add hot water measure, beef, soy sauce, mustard and Worcestershire sauce. Bring to a simmer and cook for 3-5 minutes, until sauce thickens and beef is hot through.
5. To finish Stir silverbeet through Stroganoff and cook for 1-2 minutes further, until wilted. Remove from heat, stir through sour cream and season to taste.
6. Serve Stroganoff with mash and crispy shallots.