Beef Mince Stroganoff with Spinach and Parsley Penne

Finely chop eschalot. Heat half the oil in a large, non-stick frypan over medium heat. Add the eschalot and cook for 1-2 minutes or until softened.

Add mince and cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned. Slice mushrooms. Add to the pan with paprika and cook for a further 2 minutes.

Meanwhile, cook pasta in a large saucepan of boiling, salted water for 8 minutes or until al dente. Drain and place in a large bowl with the remaining olive oil. Finely chop parsley, add half to the pasta and stir to combine. Season with salt and pepper. Set aside and keep warm.

Combine stock cube with 150ml boiling water. Add to the mince with mustard, tomato paste and sour cream and simmer for 1 minute.

Add spinach to the pan and stir for 1-2 minutes or until just wilted. Season to taste with salt and pepper.

Spoon pasta into bowls and top with the stroganoff sauce. Sprinkle with remaining parsley to serve.