Mary Berry Recipes

Home / Dinner / My Classic Beef Stroganoff

There are some dishes that just wrap you in a warm embrace, and a good Beef Stroganoff is certainly one of them. It has an air of sophistication, yet at its heart, it's a wonderfully rustic and comforting meal. I find its history quite fascinating, originating in 19th-century Russia, but it has since been adopted and adored in kitchens all over the world, including my own.

The secret, as with so many things, lies in using good, honest ingredients. The star of the show is, of course, the beef. Using a tender cut like sirloin means it cooks in a flash and simply melts in the mouth. Paired with earthy chestnut mushrooms, a hint of paprika for warmth, and a beautifully velvety sauce made with soured cream and crème fraîche, it really is a symphony of flavours.

Now, don't be put off thinking this is a complicated affair. It's wonderfully simple to put together, making it just as suitable for a quick supper after a long day as it is for a relaxed weekend dinner with friends. It’s a real family favourite, and once you've made it, I'm quite sure it will become one in your home too.

Food Advertisements by

Why You'll Love This Recipe

Using sirloin or fillet steak ensures the beef is wonderfully tender and cooks in a flash, preventing any chewiness.
A combination of soured cream and crème fraîche gives a rich, tangy flavour with a lovely creamy texture that's less likely to split than using soured cream alone.
It's a complete one-pan meal (save for the rice or pasta), which means less washing up – always a bonus in a busy kitchen!

Ingredients

500g (1lb 2oz) sirloin or fillet steak, fat trimmed
1 tbsp olive oil
25g (1oz) butter
1 large onion, finely sliced
2 garlic cloves, crushed
250g (9oz) chestnut mushrooms, thickly sliced
1 tsp sweet paprika
1 tsp smoked paprika
25g (1oz) plain flour
300ml (1/2 pint) hot beef stock
2 tbsp brandy (optional)
1 tbsp Dijon mustard
100g (3 1/2oz) full-fat soured cream
100g (3 1/2oz) full-fat crème fraîche
A small bunch of fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper

Equipment Needed

Large, heavy-based frying pan or sauté pan • Sharp knife • Chopping board • Slotted spoon • Wooden spoon or spatula • Measuring spoons and jug

Step-by-Step Instructions

First, prepare your beef. Slice it into thin strips, about 5mm thick. Pat it dry with kitchen paper – this helps it to brown nicely. Season generously with salt and pepper.
Heat the oil and half the butter in a large, heavy-based frying pan or sauté pan over a high heat until sizzling. Add the beef strips in a single layer – you will need to do this in two batches. Fry for 1-2 minutes until beautifully browned on all sides, but still pink in the middle. Remove with a slotted spoon and set aside on a plate.
Reduce the heat to medium, add the remaining butter to the pan, and add the sliced onion. Cook gently for 5-7 minutes until soft and translucent.
Add the crushed garlic and sliced mushrooms to the pan. Increase the heat slightly and cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their liquid.
Sprinkle over both types of paprika and the plain flour. Stir well and cook for 1 minute to cook out the raw flour taste.
If using brandy, pour it in now and let it bubble for a moment to burn off the alcohol. Gradually pour in the hot beef stock, stirring constantly to create a smooth, lump-free sauce. Bring to a gentle simmer and let it cook for 2-3 minutes until it has thickened slightly.
Remove the pan from the heat. Allow it to cool for a minute before stirring in the Dijon mustard, soured cream, and crème fraîche. Stir until the sauce is smooth and pale.
Return the seared beef strips and any resting juices to the pan. Stir everything together gently.
Place the pan back over a very low heat to warm the beef through for a minute or two. Be very careful not to let the sauce boil, or it may split. Check the seasoning and add more salt and pepper if needed.
Stir through most of the chopped parsley, then serve immediately, garnished with the remaining parsley. Sheer perfection!

Food Advertisements by

Perfect Substitutions

Beef: Good-quality rump or flank steak can be used, but slice it very thinly against the grain to ensure tenderness.
Soured Cream/Crème Fraîche: Full-fat Greek yoghurt can be used in a pinch, but be extra careful to stir it in off the heat to prevent curdling.
Brandy: You can omit it entirely or use a dry white wine for a slightly different, lighter flavour.
Mushrooms: Any mushroom will do, but I find chestnut or cremini have the best flavour and texture for this dish.

Serving Suggestions

Stroganoff is traditionally served with fluffy white rice or, my personal favourite, buttered egg noodles to soak up all that lovely sauce. For a bit of green, a simple green salad with a light vinaigrette or some steamed green beans on the side provides a fresh, crisp contrast to the richness of the dish. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Fish Pie with Prawns.

How to Store \u0026 Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a saucepan over a very low heat, stirring occasionally. Do not let it boil, as this can cause the cream-based sauce to split. If it has thickened too much, you can add a splash of milk or beef stock to loosen it to the desired consistency.

Mary's Secrets to Success

For the most tender beef, be sure not to overcrowd the pan when searing. Cook it in batches to get a lovely brown crust, which adds so much flavour. Always add the soured cream and crème fraîche off the heat; this is the absolute key to preventing the sauce from curdling and ensures a silky-smooth finish. And don't slice your mushrooms too thinly. I like to quarter them or slice them thickly so they retain a lovely, meaty texture in the final dish.

Frequently Asked Questions

Can I make Beef Stroganoff ahead of time?

Yes, you can. I would recommend making the sauce up to the point before you add the cream and beef (step 7). Cool and store this base sauce. When you're ready to serve, gently reheat the sauce, sear the beef, and then finish the recipe by adding the cream and beef to the warm sauce. This ensures the beef is perfectly cooked and the sauce remains silky smooth.

My sauce split! What went wrong?

Oh, that's a common worry! The sauce will split if it gets too hot after the soured cream and crème fraîche have been added. The key is to take the pan off the heat before stirring them in, and then only returning it to a very, very low heat just to warm through. Never let it boil.

Can I use a cheaper cut of beef?

You can, but you must treat it differently. A cut like braising steak would need to be slow-cooked in the stock for 1.5-2 hours until tender, before you finish the sauce with the cream. A quick-cooking stroganoff really does rely on a tender cut like sirloin or rump for the best results.

Is it possible to make this vegetarian?

Absolutely. You can make a wonderful mushroom stroganoff. Simply omit the beef and double the quantity of mushrooms. I like to use a mix of mushrooms – perhaps some large, sliced portobello mushrooms alongside the chestnut ones – for a lovely variety of textures and flavours.

Can I freeze this dish?

I generally advise against freezing dishes with a soured cream or crème fraîche base, as they have a tendency to separate and become grainy upon thawing. It's so quick to make, it's really best enjoyed fresh.