Beef stroganoff and mash

1.Place potato in a saucepan; cover with cold water. Bring to the boil; boil for 10 minutes or until tender. Drain; return to pan. Place over low heat. Add half the sour cream; mash until almost smooth. Season to taste. Stir in parsley.

2.Meanwhile, heat half the oil in a frying pan over high heat. Cook beef, in 3 batches, for 2 minutes each or until browned and just cooked. Transfer to a heatproof bowl. Heat remaining oil in same pan over high heat. Add onion; cook and stir for 3 minutes or until soft. Add paprika and mushroom; cook and stir for 2 minutes or until almost tender. Add flour and tomato paste; cook and stir for 1 minute or until bubbling.

3.Reduce heat to moderate. Gradually stir in crumbled stock cube and 1 cup water. Bring to a simmer; simmer, stirring occasionally, for 3 minutes or until sauce thickens slightly. Return beef and resting juices to pan; stir until heated. Remove from heat. Stir in remaining sour cream. Serve stroganoff, sprinkled with extra parsley, with mash.