Description
A comforting and hearty Beef, Mushroom & Marsala Stroganoff served over creamy herby mashed potatoes. This recipe uses leftover ragu infused with Marsala wine and smoked paprika for a rich, savory flavor, complemented by soft herbs stirred into fluffy mash for a perfect meal.
Ingredients
Scale
For the Herby Mash
- 1kg floury potatoes (Maris Piper), roughly chopped
- 50g butter
- 100ml milk
- 1 tsp celery salt (optional)
- 100ml soured cream
- Handful of soft herbs (chives, parsley, dill)
For the Stroganoff
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 275g portobello mushrooms, sliced
- ½ tsp smoked paprika
- 100ml Marsala wine
- 800g leftover beef ragu
- 2 tsp Dijon mustard
- 50ml double cream
Instructions
- Prepare the potatoes: Place the roughly chopped potatoes in a pan of salted water and bring to a boil. Cook for 10-12 minutes until a sharp knife can easily pierce through. Drain and allow them to steam-dry in a colander for 5 minutes to remove excess moisture.
- Make the mash: Put the butter, milk, celery salt (if using), and a generous amount of black pepper into the empty pan and gently heat until butter melts. Return the potatoes to the pan and mash thoroughly until smooth and creamy.
- Add the soured cream and herbs to mash: Stir in the soured cream and most of the chopped soft herbs (chives, parsley, dill). Season to taste with salt and pepper, adjusting as needed, and keep warm.
- Cook the aromatics: Heat the rapeseed oil in a large frying pan over medium heat. Add the finely chopped onion and sliced portobello mushrooms, cooking for 10-12 minutes until they are golden at the edges and softened.
- Build the stroganoff sauce: Stir in the smoked paprika, followed by the Marsala wine, leftover beef ragu, and a splash of water. Bring the mixture to a gentle simmer and cook for 5-7 minutes until piping hot and flavors meld together.
- Finish the stroganoff: Remove from heat and once slightly cooled, stir in the Dijon mustard and double cream. Season to taste with salt and pepper.
- Serve: Spoon the beef and mushroom stroganoff over the herby mashed potatoes. Scatter the remaining soft herbs on top for a fragrant finish. Enjoy warm.
Notes
- This dish freezes well; cool completely and store in an airtight container for up to 3 months.
- The leftover ragu can be substituted with any rich beef stew or sauce.
- Celery salt is optional but adds a subtle depth of flavor to the mash.
- Use a mix of soft herbs like chives, parsley, and dill for freshness in the mash and garnish.
- Adjust the amount of cream in the stroganoff to your preferred richness.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: beef stroganoff, mushroom stroganoff, marsala recipe, herby mash, leftover ragu, creamy mash potatoes, British comfort food
