Cheat's Beef Stroganoff

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and return to the saucepan. Add the milk, salt and butter (for the mash). Mash with a potato masher or fork until smooth.

While the potatoes are boiling, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. Season with salt and pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans, carrot and a splash of water and cook until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat, add a drizzle of olive oil and the butter (for the sauce). When the butter is melted, add the sliced mushrooms and cook until softened, 2 minutes. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the sweet paprika (1/2 tsp for 2 people / 1 tsp for 4 people) and the garlic and cook until fragrant, 1-2 minutes. Add the soy sauce, water and crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce heat to low. Add the sour cream and beef strips and stir until warmed through. Season to taste with salt and pepper.