Beef Stroganoff With Smashed Chive Potatoes

1. 1

   Bring a large saucepan of salted water to a boil. Cook the potatoes for 12-15 mins until tender. Drain and smash lightly with a fork, then stir through the chives and extra-virgin olive oil. Season.

2. 2

   Meanwhile, heat 2 tbsp of the butter in a large saucepan over a medium-high heat. Add the onion and mushrooms and cook for 6 mins before adding the garlic and paprika. Cook for a further minute, add the wine and reduce until almost evaporated. Transfer to a bowl and set aside.

3. 3

   Return the pan to the heat and melt the remaining butter. Add the beef and cook for 2 mins until brown. Add the tomato paste and cook for 1 min.

4. 4

   Stir in the tomato sauce and stock, then return the onions and mushrooms to the pan. Bring to a boil, then reduce the heat to low and simmer gently for 5 mins until the meat is tender. Season.

5. 5

   Remove from the heat and stir through the sour cream. Top with parsley and serve with smashed potatoes and chives.

* Per serving · 4 servings · Values may vary.