Meat and Mashed Potatoes

In a large saucepan, add the unsalted butter at room temperature, the olive oil and stir until melted. 

Next, cut the meat into smaller pieces, transfer it to the saucepan with the butter, cook until golden brown and remove all the meat.   

In the same saucepan, add the onions chopped into thin round slices, the crushed garlic cloves and sauté until slightly golden brown. 

Next, add the fried meat again.  

Season with the salt, a pinch of black pepper, the sweet paprika, the mustard, the soy sauce and stir until incorporated. 

Then add the water, cover the skillet and let everything cook for 30 minutes. 

Now, cut the large, peeled potatoes into smaller pieces and transfer them to a medium saucepan.  

Add enough water to cover them, the salt, turn on the heat to medium power, cover and let them cook for 20 minutes. 

After this time has passed, drain all the water from the potatoes and transfer them to a medium bowl.  

Add a pinch of salt, a pinch of black pepper, the unsalted butter at room temperature, the hot milk, the grated cheddar cheese and mash until combined. 

Once the meat has cooked through, in a small bowl with the corn starch, add the water and mix until the corn starch dissolves.  

Next, pour this corn starch mixture into the meat, add chives and parsley to taste and stir until incorporated. 

Serve the meat with the mashed potatoes we made earlier.