Cheat's Beef Stroganoff

Cook the potato in the boiling water until easily pierced with a knife, 15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top of the saucepan, then add the carrot and baby broccoli. Cover with a lid to steam until tender. Transfer the carrot and baby broccoli to a medium bowl. Season with salt and pepper and cover to keep warm. Drain the potato and return to the saucepan. Add the milk, the salt and butter (for the mash), then mash until smooth. Cover with a lid to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and season. TIP: Cook the beef in batches for better results.

Return the frying pan to a medium-high heat with a drizzle of olive oil and the butter (for the sauce). Cook the sliced mushrooms, stirring occasionally, until softened, 2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic, sweet paprika (see ingredients) and tomato paste and cook until fragrant, 1-2 minutes.

Add the water and beef-style stock powder to the frying pan. Bring to the boil, then reduce the heat to low. Add the sour cream, then return the beef strips to the pan and stir until warmed through. Season to taste. TIP: Add a splash of water to loosen the sauce if needed.