Delicious Beef and Mushroom Marsala Stroganoff with Herb-Infused Mash

Step 1: Prepare the Herbed Mash

1. Boil the Potatoes:

   • Place the roughly chopped floury potatoes in a large pot and cover them with salted water. Bring to a boil over high heat.
   • Cook for 10-12 minutes until a sharp knife easily slides into the potatoes. This ensures they’re tender but not waterlogged.

2. Drain and Steam-Dry:

   • Drain the potatoes in a colander and let them sit for 5 minutes to steam dry. This helps achieve a fluffy mash by removing excess moisture.

3. Combine Ingredients:

   • In the same pot, add 50g of butter, 100ml of milk, and 1 tsp of celery salt (if using). Season with a good crack of black pepper.
   • Gently heat the mixture over low heat until the butter has melted, stirring occasionally to combine.

4. Mash the Potatoes:

   • Return the drained potatoes to the pot. Using a potato masher or fork, mash them until smooth and creamy.
   • Stir in 100ml of soured cream and most of the chopped soft herbs, mixing well. Taste and adjust seasoning as needed.

Step 2: Cook the Stroganoff

1. Sauté the Onions and Mushrooms:

   • In a large frying pan, heat 1 tablespoon of rapeseed oil over medium heat.
   • Add the finely chopped onion and sliced portobello mushrooms, cooking for 10-12 minutes until they turn golden at the edges and soften.

2. Add Flavorful Ingredients:

   • Stir in ½ tsp of smoked paprika and 100ml of marsala wine. Allow it to simmer for a minute to enhance the flavors.
   • Add the 800g of leftover ragu and a splash of water to loosen the mixture. Bring it to a gentle simmer and cook for 5-7 minutes until everything is heated through and bubbling.

3. Final Touches:

   • Once the stroganoff is hot, remove it from the heat and stir in 2 tsp of Dijon mustard and 50ml of double cream for a rich, creamy texture. Season to taste with salt and pepper.

4. Serve:

   • Spoon the stroganoff generously over the herbed mash. Garnish with the remaining chopped herbs for a fresh touch. Enjoy!