Beef and Courgette Stroganoff with Cauliflower Mash

Steps

1. two medium pots of salted water to the boil.
2. Cook potatoes and cauliflower in first pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper.
3. Heat a drizzle of oil in a fry-pan on high heat. Pat beef dry and season with salt and pepper. Cook for 2–3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 2–3 minutes. Keep pan on heat and reduce to medium.
4. Add stock to pan and bring to the boil for 3–4 minutes, until reduced. Use a wooden spoon to rub bottom of pan to release any pan brownings. When stock has almost evaporated, add a drizzle of oil to pan, add courgettes and cook for 3–4 minutes until soft. Slice rested beef into 1.5cmthick strips.
5. Add stroganoff spice mix to pan and cook for about 30 seconds, or until fragrant. Add sour cream, water, sliced beef and any resting juices. Stir to combine, season with salt and pepper and remove from heat once warmed through, about 1 minute.
6. Cook broccoli and carrots in second pot of boiling water for 2–3 minutes until broccoli is bright green and veggies are just tender. Drain and season with salt and pepper.
7. Divide cauliflower mash between plates, top with beef and courgette stroganoff and serve vegetables on the side.