Beef and Veggie Stroganoff with Cauliflower Mash

Steps

1. a medium pot of salted water to the boil.
2. Cook potatoes and cauliflower in medium 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 large frypan on high heat. Pat steak dry with paper towels and season with salt and pepper. Cook steak, in batches, for 30 seconds–1 minute each side for mediumrare (depending on thickness). Set aside, covered in foil, to rest before slicing into 1.5cm-thick strips. Keep pan on heat.
4. Add stock to pan and bring to the boil. Allow stock to reduce for 3–4 minutes, using a wooden spoon to rub bottom of pan to release any pan brownings.
5. When stock has almost evaporated, add a drizzle of oil to pan and cook mushrooms, carrot and spinach for 5–7 minutes, until soft.
6. Add stroganoff spice mix and cook for 30 seconds until fragrant. Add sour cream and water to pan with sliced steak and any resting juices. Stir to combine, season with salt and pepper and remove from heat when warmed through.
7. Divide cauliflower mash between plates and top with beef and veggie stroganoff.