Mary Berry Beef Stroganoff Recipe

Mary Berry Beef Stroganoff is a rich and comforting classic made with tender strips of beef, mushrooms, onions, and a creamy paprika-infused sauce. The dish is known for its silky texture, deep savory flavor, and quick cooking time, making it ideal for busy weeknights or relaxed family dinners. Despite its elegant appearance, this recipe is simple enough for beginners to master. From start to finish, it takes about 35 minutes to prepare and cook.

Ingredients

For the Beef Stroganoff

• 500g beef sirloin or rump steak, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, finely sliced
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 2 teaspoons paprika
• 1 tablespoon plain flour
• 300ml beef stock
• 1 tablespoon Worcestershire sauce
• 150ml sour cream
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

To Serve

• Steamed rice
• Butter noodles
• Creamy mashed potatoes

How to Make Mary Berry Beef Stroganoff Recipe

• Prepare the ingredients: Slice the beef into thin strips and prepare the onion, mushrooms, and garlic. Keeping everything ready helps the dish cook quickly and evenly.
• Heat the pan: Place a large frying pan over medium-high heat and add the olive oil until hot.
• Brown the beef: Add the beef in batches and cook for 1 to 2 minutes until lightly browned. Remove from the pan and set aside.
• Cook the vegetables: Add the onion and mushrooms to the same pan. Cook for 5 minutes until softened and lightly golden.
• Add the flavorings: Stir in the garlic, paprika, and flour. Cook for 1 minute while stirring continuously.
• Make the sauce: Pour in the beef stock and Worcestershire sauce. Stir well and simmer for 5 minutes until slightly thickened.
• Return the beef: Add the browned beef back to the pan and cook gently for 3 to 4 minutes until tender.
• Finish with sour cream: Lower the heat and stir in the sour cream until fully combined. Do not allow the sauce to boil.
• Season and serve: Add salt and black pepper to taste, sprinkle with fresh parsley, and serve immediately.

Tips for the Best Beef Stroganoff

How do I keep the beef tender?

Use a tender cut such as sirloin or rump steak and cook it quickly over high heat. Overcooking can make the meat tough.

Why did my sauce split?

Sour cream can separate if boiled. Always reduce the heat before stirring it into the sauce.

Can I make the sauce thicker?

Allow the sauce to simmer a little longer before adding the sour cream, or add an extra teaspoon of flour during cooking.

Which mushrooms work best?

Chestnut mushrooms provide excellent flavor, but button mushrooms or portobello mushrooms also work well.

Serving Suggestions

• Serve over fluffy steamed rice.
• Pair with buttered egg noodles.
• Enjoy alongside creamy mashed potatoes.
• Serve with crusty bread to soak up the sauce.
• Add steamed green beans or peas on the side.

Storage

Room Temperature

Do not leave beef stroganoff at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently over low heat until warmed through.

Freezing

Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may need stirring after thawing.

Nutrition

• Calories: 485 kcal
• Carbohydrates: 10g
• Protein: 37g
• Fat: 32g
• Saturated Fat: 11g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Beef Stroganoff Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, Russian InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Calories

485

kcal

35

minutes

Tender strips of beef cooked with mushrooms, onions, paprika and sour cream to create a rich and creamy stroganoff perfect for serving with rice, pasta or mashed potatoes.

Ingredients

• 500g beef sirloin or rump steak, thinly sliced

• 2 tbsp olive oil

• 1 large onion, finely sliced

• 250g chestnut mushrooms, sliced

• 2 garlic cloves, crushed

• 2 tsp paprika

• 1 tbsp plain flour

• 300ml beef stock

• 1 tbsp Worcestershire sauce

• 150ml sour cream

• Salt and black pepper, to taste

• Fresh parsley, chopped, for garnish

Directions

• Heat the olive oil in a large frying pan over medium-high heat.
• Brown the beef strips quickly in batches, then remove and set aside.
• Cook the onion and mushrooms until softened and lightly golden.
• Add garlic, paprika and flour, stirring for 1 minute.
• Pour in the beef stock and Worcestershire sauce. Simmer until slightly thickened.
• Return the beef to the pan and cook for 3 to 4 minutes until tender.
• Reduce the heat and stir in the sour cream.
• Season to taste and heat gently without boiling.
• Garnish with parsley and serve immediately.

Notes

• Use good-quality steak for the most tender result.
• Do not boil after adding sour cream to prevent splitting.
• Serve immediately for the best texture and flavor.