Beef & Mushroom Stroganoff with Mashed Potato

Start by preparing your ingredients: slice the rump steak; finely chop the garlic; slice the brown onion; slice the button mushrooms; chop the potatoes into chunks suitable for boiling; trim the green beans and set them aside.

Prepare the beef stock by combining each stock cube with 450-500ml of boiling water, stirring until dissolved. Measure out 75ml of stock per person and set aside.

Place the chopped potatoes in a large pot, cover them with cold water, and bring to a boil. Cook until the potatoes are tender, which usually takes about 15-20 minutes. Once cooked, drain and set aside.

While the potatoes are cooking, heat half a tablespoon of olive oil per person in a large pan over medium heat. Add the sliced onions and garlic, and sauté until they start to soften.

Increase the heat to medium-high and add the sliced rump steak to the pan. Cook until the steak is browned on all sides. Remove the steak from the pan and set it aside.

In the same pan, add the sliced mushrooms and cook until they begin to release their moisture and brown. If the pan becomes too dry, add a splash of water.

Return the steak to the pan with the mushrooms. Sprinkle with plain flour, stirring well to combine. Add the tomato paste, cream, Worcestershire sauce, sweet paprika, and the prepared beef stock. Stir to combine and bring to a simmer.

Reduce the heat and let the stroganoff simmer gently for about 10 minutes, or until the sauce has thickened. Adjust the seasoning with salt and pepper to taste.

While the stroganoff is simmering, return to the cooked potatoes. Mash them with butter until smooth and creamy. Season with salt and pepper to taste.

In another pot, bring water to a boil and blanch the green beans for about 2-3 minutes until they are tender but still crisp. Drain and set aside.

Serve the beef and mushroom stroganoff over the mashed potatoes, accompanied by the blanched green beans on the side. Enjoy your meal.