Creamy Pepperberry Beef Stroganoff with Saltbush

500 g beef scotch fillet or rump steak, thinly sliced

2 tsp The Spice People crushed pepperberry

2 tsp The Spice People Saltbush

2 tbsp olive oil

1 brown onion, thinly sliced

3 garlic cloves, minced

300 g button mushrooms, sliced

1 cups beef stock

0.8 cups sour cream

1 tbsp Dijon mustard

1 tsp honey

1 tbsp Worcestershire sauce

0.5 tsp salt flakes

800 g baby potatoes, halved

2 tbsp olive oil, for potatoes

0.3 cups flat-leaf parsley, roughly chopped, to serve

Preheat your oven to 180°C. Toss the baby potatoes with olive oil, Saltbush spice and a pinch of salt flakes on a lined baking tray. Roast for 35-40 minutes, turning once halfway, until golden and crispy.

Toss the beef strips with the Pepperberry & Saltbush blend and salt flakes until evenly coated. Heat olive oil in a large heavy-based frypan over high heat. Cook the beef in batches for 1-2 minutes per batch until browned but not cooked through. Remove from the pan and set aside.

Reduce heat to medium. In the same pan, cook the onion and garlic for 3-5 minutes until softened. Add the mushrooms and cook for a further 3 minutes. Pour in the beef stock, Dijon mustard, and Worcestershire sauce, and honey, scraping up any bits from the base of the pan. Simmer for 5 minutes until slightly reduced.

Return the beef to the pan, reduce heat to low, and stir through the sour cream. Warm through for 2-3 minutes - do not boil. Spoon the stroganoff over the roast potatoes and scatter with parsley.