Beef Stroganoff with Kumara Crush

Steps

1. Bring a small pot of salted water to the boil.
2. Prep & cook kumara. Cook in pot of boiling water for 10-12 minutes, until soft. Drain, return to pot and crush. Season and set aside, covered to keep warm.
3. Prep Stroganoff veggies.
4. Cook Stroganoff. Heat first measure of oil in a medium fry-pan on high heat, pat beef dry, season with salt and add to pan. Cook beef, without stirring, for about 2 minutes, then stir-fry beef for a further 1 minute. Remove from pan and set aside, covered to keep warm. Return pan to medium-high heat.
5. Heat second measure of oil in same pan. Cook onion and mushrooms with a pinch of salt for 3-4 minutes, stirring occasionally, until soft and slightly caramelised. Add Stroganoff spice and cook, stirring, for 30 seconds, until fragrant.
6. Add stock and mustard and bring to the boil. Reduce heat to low-medium and simmer for 5-7 minutes, until thickened.
7. Add beef (and any resting juices), tomato and kale to sauce and cook for 1 minute, until beef is warmed through. Remove from heat and fold through sour cream. Season.
8. To serve, spoon kumara crush into a bowl. Top with Stroganoff and tear over parsley.