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Beef, mushroom & marsala stroganoff with herby mash

A servings of beef, mushroom & marsala stroganoff with herby mash

Beef, mushroom & marsala stroganoff with herby mash

Name: Beef, mushroom & marsala stroganoff with herby mash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1kg floury potatoes (we used Maris Piper), roughly chopped; 50g butter; 100ml milk; 1 tsp celery salt (optional); 100ml soured cream; handful of soft herbs (we used chives, parsley and dill); 1 tbsp rapeseed oil; 1 onion finely chopped; 275g portobello mushrooms sliced; ½ tsp smoked paprika; 100ml marsala; 800g leftover ragu (see recipe below); 2 tsp Dijon mustard; 50ml double cream

Ailsa Burt

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Use our beef and lentil ragu recipe as the base to make this speedy mushroom and beef stroganoff. Perfect for busy weeknights, enjoy with herby mash

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg floury potatoes

(we used Maris Piper), roughly chopped
50g butter
100ml milk
1 tsp celery salt

(optional)
100ml soured cream
handful of soft herbs

(we used chives, parsley and dill)
1 tbsp rapeseed oil
1 onion

finely chopped
275g portobello mushrooms

sliced
½ tsp smoked paprika
100ml marsala
800g leftover ragu

(see recipe below)
2 tsp Dijon mustard
50ml double cream

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Nutrition: Per serving

kcal702
fat37g
saturates18g
carbs54g
sugars14g
fibre9g

high
protein27g
salt0.8g

Method

step 1

Put the potatoes in a pan of salted water, bring to the boil and cook for 10-12 mins until a sharp knife can slide in easily. Drain and leave to steam-dry in the colander for 5 mins. Add the butter to the pan along with the milk and celery salt, if using, as well as a good crack of black pepper. Gently heat until the butter has melted, then return the potatoes to the pan and mash well. Stir in the soured cream and most of the herbs, and season to taste.
step 2

Meanwhile, heat the oil in a large frying pan over medium heat and cook the onions and mushrooms for 10-12 mins until turning golden at the edges. Mix in the paprika, marsala, leftover ragu and a splash of water. Bring to a simmer and cook for 5-7 mins until piping hot. Once cool, will keep frozen for up to three months. Reheat until piping hot. Stir in the mustard and double cream, then season to taste. Serve spooned over the herby mash with the remaining herbs scattered over.

Recipe from Good Food magazine, September 2024

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A star rating of 4.6 out of 5.5 ratings

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