Dinner recipe
Tender beef strips and mushrooms in a paprika, mustard, and soured-cream sauce with fluffy parsley mash.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large frying pan, large saucepan, colander, potato masher, knife
Method
Peel the potatoes and cut them into 3cm chunks. Slice the chestnut mushrooms and onions, grate the garlic, chop the parsley, and pat the beef strips dry.
Put the potatoes in a large saucepan, cover with cold water, add 0.5 teaspoon salt, and bring to the boil. Simmer for 15 to 18 minutes until very tender, then drain and steam-dry for 2 minutes.
Heat 1 tablespoon olive oil in a large frying pan over a high heat. Sear half the beef with 0.25 teaspoon salt and half the black pepper for 2 minutes without crowding, turn for 1 minute, then transfer to a clean plate. Repeat with the remaining beef and oil.
Reduce the heat to medium. Add the onions and mushrooms and cook for 7 to 8 minutes until the mushrooms are deep golden and their liquid has evaporated. Stir in the garlic and smoked paprika for 1 minute, then add the beef stock, Dijon mustard, remaining 0.25 teaspoon salt, and remaining black pepper. Simmer for 4 to 5 minutes until slightly reduced.
Mash the drained potatoes with the butter and milk until fluffy. Fold through half the parsley, taste, and keep warm.
Take the frying pan off the heat and stir in the Greek yoghurt. Return the beef and resting juices and fold for 1 to 2 minutes until hot through but still tender. Serve over the herby mash and scatter with the remaining parsley.
