Jamie Olivers Beef Stroganoff with Autumn Mash & Greens

Prepare Ingredients:

Wash the fresh produce. Peel and finely slice ¾ of the red onion (you will have leftover), mince garlic and zest lemon. Wipe mushrooms caps clean with a damp cloth and cut into 5mm slices. Peel and cut pumpkin into 1 cm cubes. Trim broccolini and discard ends. Pat steak dry with paper towel and cut into 5mm strips.

Cook Veg:

Add diced pumpkin to a pot, cover with water and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, until tender. To save time, add broccolini with 3 minutes remaining. Drain, remove broccolini and add 1 tsp butter to the pot with the pumpkin. Season with salt and pepper and mash, using a masher or fork. Set aside to keep warm.

Dust Beef:

Meanwhile, mix the paprika, lemon zest (to taste), and a pinch of sea salt and black pepper together in a bowl and add beef. Coat beef and set aside (while starting the mushrooms in step 4).

Cook Mushrooms:

In a large frying pan over a medium-low heat, fry the onion and garlic in a little olive oil (enough to cover the base of the pan) until softened. Turn up the heat and add the mushrooms and remaining butter, sautéing until the mushrooms are golden brown, then set aside on a plate.

Finish Stroganoff:

Return the pan to the heat, add beef and cook on medium high for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.

You Plate It:

Remove pan from the heat and stir in the sour cream through the mushrooms and beef. Divide the mash and greens between plates and top with beef stroganoff. Enjoy!