Beef stroganoff with creamy mustard mashed potatoes

• Serves: 4
• : 1h 30min

Ingredients

• 850g pkt Beef Chuck Casserole Steaks, cut into 2cm pieces
• 1 tbs plain flour
• 2 tbs olive oil
• 1 tbs Smoked Paprika
• 250g cup mushrooms, thickly sliced
• 1kg Carisma Potatoes, peeled, cut into 3cm pieces
• 30g butter
• 1/2 cup (125ml) milk
• 1 1/2 tbs Wholegrain Mustard
• 100g Sour Cream
• 2 tsp Smoked Paprika, extra
• Simple tomato sauce

Instructions

1. Place beef and flour in a large bowl. Season and toss to combine. Heat half the oil in a medium saucepan over medium-high heat. Cook the beef, in batches, for 3 mins or until beef browns. Transfer to a heatproof bowl.
2. Return beef to pan with the paprika and stir to coat. Add pasta sauce and 2 cups (500ml) water and stir to combine. Increase heat to high and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until beef is tender and sauce thickens.
3. Meanwhile, heat half remaining oil in a large saucepan over medium-high heat. Add half the mushroom and cook for 2 mins or until tender. Transfer to a plate. Repeat with remaining oil and mushroom. Cover to keep warm.
4. Add potato to pan and cover with water. Bring to the boil over high heat. Cook for 10 mins or until tender. Drain. Return to pan. Place over medium-high heat and cook for 1 min. Remove from heat. Add butter and use a fork to mash until smooth. Stir in milk and mustard.
5. Add mushroom and half the sour cream to beef mixture. Stir to combine. Season. Divide mash and beef mixture among bowls. Top with remaining sour cream. Sprinkle with extra paprika.

Notes