Beef Stroganoff with Spaghetti

Steps

1. Bring a large pot of salted water to the boil. Finely dice onion; dice carrot 1cm; mince garlic. Cook pasta in pot of boiling water for about 10 minutes, until tender. Drain and return to pot with a drizzle of oil.
2. While pasta cooks, grate courgette and roughly chop spinach. Add courgette and spinach to pot with cooked pasta and season to taste.
3. While pasta cooks, heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. While oil heats, pat beef dry. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside.
4. Return pan to medium heat with a drizzle of oil. Cook onion, carrot and garlic for 3-4 minutes, until softened. While onion cooks, thinly slice mushrooms. Add mushrooms to pan, stir and cook a further 2-3 minutes, until tender.
5. Sprinkle over flour and salt, stirring often, for 1 minute. Add stock, mustard and tomato paste to pan, bring to the boil and simmer for 5-6 minutes, until thickened slightly. Slice beef thinly then return to pan, along with any resting juices and sour cream. Season to taste and simmer for about 1 minute, until heated through.
6. To serve, divide spaghetti between bowls and spoon over beef stroganoff.