Name: Mary Berry Beef Stroganoff Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500g sirloin or rump steak, cut into thin strips across the grain; 1 tsp sweet paprika; salt and freshly ground black pepper; 2 tbsp plain flour; 2 tbsp sunflower oil; 30g unsalted butter; 1 medium onion, finely sliced; 250g chestnut mushrooms, sliced; 1 tsp Dijon mustard; 200ml good-quality beef stock; 200ml soured cream; 1 tsp Worcestershire sauce; small handful of flat-leaf parsley, roughly chopped; extra salt and black pepper to taste

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Mary Berry Beef Stroganoff is a rich, velvety dish of tender beef strips folded through a silky, pale golden sauce, with a faint tang from soured cream and a depth of flavour that comes from good beef stock and a touch of Dijon mustard. The sauce coats every piece of meat in a glossy, cream-coloured finish that clings without being heavy.

This version of the recipe keeps things straightforward, using ingredients that are easy to find in any British supermarket and a method that delivers consistent results even if you have never made stroganoff before. It works equally well as a midweek supper or a relaxed dinner party main. From start to finish, it is ready in around 40 minutes.

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Ingredients

500g sirloin or rump steak, cut into thin strips across the grain
1 tsp sweet paprika
Salt and freshly ground black pepper
2 tbsp plain flour
2 tbsp sunflower oil

30g unsalted butter
1 medium onion, finely sliced
250g chestnut mushrooms, sliced
1 tsp Dijon mustard
200ml good-quality beef stock
200ml soured cream
1 tsp Worcestershire sauce

Small handful of flat-leaf parsley, roughly chopped
Extra salt and black pepper, to taste

How to Make Mary Berry Beef Stroganoff

Prepare the beef

Pat the steak strips dry with kitchen paper, then toss them in the plain flour, sweet paprika, a generous pinch of salt, and several grinds of black pepper until each piece is evenly coated. Drying the beef before flouring helps the coating stick and gives a better sear in the pan.

Sear the beef in batches

Heat the sunflower oil in a large, heavy-based frying pan over a high heat until the oil is shimmering. Add the beef strips in a single layer, working in two batches so the pan is never crowded, and cook for 1 to 2 minutes per side until browned. Transfer the seared beef to a plate and set aside. Overcrowding the pan causes the meat to steam rather than brown, which gives a grey, less flavourful result.

Soften the onion

Reduce the heat to medium and add the butter to the same pan. Once melted and foaming, add the sliced onion and cook gently for 6 to 8 minutes, stirring occasionally, until the onion is soft and lightly golden at the edges.

Add the mushrooms

Tip in the sliced chestnut mushrooms and increase the heat slightly. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms have released their moisture and that liquid has evaporated away, leaving the mushrooms tender and lightly coloured.

Build the sauce

Stir in the Dijon mustard and Worcestershire sauce, then pour in the beef stock. Stir well to lift any browned bits from the base of the pan, as these add depth to the finished sauce. Let the stock simmer for 2 to 3 minutes until it reduces slightly.

Stir in the soured cream

Reduce the heat to low before adding the soured cream. Stir it in steadily and allow it to warm through for 1 to 2 minutes without boiling. Keeping the heat gentle at this stage prevents the cream from splitting and keeps the sauce smooth and glossy.

Return the beef to the pan

Add the seared beef strips back into the sauce and stir gently to coat each piece. Allow everything to warm through together for 2 minutes. The beef carries over a little residual heat, so avoid cooking it for too long at this point or it will toughen.

Season and serve

Taste the sauce and adjust the seasoning with salt and black pepper as needed. Scatter the chopped flat-leaf parsley over the top and bring the pan straight to the table, or spoon the stroganoff directly over the chosen accompaniment.

01 Why did my stroganoff sauce split and look grainy?

The soured cream was most likely added when the pan was too hot. Soured cream curdles quickly when it hits a high temperature, so always reduce the heat to low before stirring it into the sauce, and never allow the mixture to boil once the cream is in.

02 Why is my beef tough and chewy rather than tender?

Two things cause this: cutting the beef with the grain rather than across it, and cooking it for too long in the sauce. Slice across the grain to shorten the muscle fibres, and only return the beef to the pan at the very end to warm through for no more than 2 minutes.

03 Why is my sauce too thin and watery?

This usually happens when the mushrooms release excess moisture that has not been cooked off, or when the stock has not been reduced enough before the cream goes in. Make sure the mushroom liquid has fully evaporated before moving on, and let the stock bubble for a full 2 to 3 minutes.

04 Why did my beef not brown and just turn grey in the pan?

The pan was not hot enough, or too many strips were added at once. A crowded pan lowers the temperature rapidly, causing the meat to steam in its own juices. Always use a high heat, ensure the oil is shimmering before the beef goes in, and cook in two separate batches.

05 How do I stop the onions from burning before they soften?

Keep the heat at medium and stir the onions every couple of minutes. If the pan looks dry, add a small splash of water to slow the cooking and prevent any catching. The onions need a steady, gentle heat for 6 to 8 minutes to become properly soft without burning at the edges.

Serving Suggestions

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Spoon over freshly cooked long-grain white rice so the glossy sauce soaks down through the grains.

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Serve alongside wide egg noodles tossed in a little unsalted butter for a hearty, filling plate.

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Pair with a crisp green salad dressed in a light red wine vinegar dressing to cut through the richness of the cream sauce.

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Ladle over a bed of smooth mashed potato for a comforting supper on cooler evenings.

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Finish each portion with an extra small spoonful of soured cream swirled on top and a light dusting of sweet paprika for colour at the table.

Up to 1 Day

Room Temperature

Beef stroganoff should not be left at room temperature for more than 2 hours after cooking; transfer leftovers to an airtight container and refrigerate promptly.

Up to 2 Days

Refrigerator

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan over a low heat, stirring frequently, and bring it fully up to temperature before serving.

Up to 1 Month

Freezing

Portion the cooled stroganoff into freezer-safe containers, seal well, and freeze for up to one month, though note that soured cream-based sauces can sometimes separate slightly on thawing. Defrost fully overnight in the fridge and reheat slowly in a pan, stirring gently to bring the sauce back together.

Nutrition

Calories

430

kcal per serving

14g

Carbohydrates

36g

Protein

26g

Fat

12g

Saturated Fat

480mg

Sodium

Nutrition values are estimates calculated per serving based on the ingredient quantities listed above. Actual values may vary depending on the specific brands and cuts used.

FAQs

01 Can I use a different cut of beef instead of sirloin or rump?

Fillet steak works beautifully and is even more tender, though it is considerably more expensive. Avoid braising cuts such as chuck or brisket, as they need much longer, slower cooking to become tender and will remain chewy if used here.

02 Can I make this beef stroganoff ahead of time for a dinner party?

You can make the sauce and soften the onions and mushrooms a few hours in advance. Sear the beef and stir in the soured cream just before serving so the meat stays tender and the sauce remains glossy. Reheating fully assembled stroganoff risks toughening the beef.

03 Can I use crème fraîche instead of soured cream in this recipe?

Yes. Full-fat crème fraîche is a reliable substitute and behaves similarly in the pan. It has a slightly milder tang than soured cream but the same creamy texture. Use the same quantity, 200ml, and add it over a low heat just as you would the soured cream.

04 Can I double this recipe to feed more people?

The recipe scales up well. When doubling, sear the beef in three or four batches rather than two to keep the pan hot enough. Use a large, wide pan for the sauce so everything heats evenly and the mushroom liquid evaporates properly without the mixture becoming too wet.

05 Is beef stroganoff suitable for a gluten-free diet?

The recipe as written contains plain flour and Worcestershire sauce, both of which typically contain gluten. Replace the plain flour with a gluten-free plain flour blend and use a certified gluten-free Worcestershire sauce to make this dish suitable. Check the beef stock label too, as some brands add wheat-based thickeners.

This Mary Berry Beef Stroganoff recipe delivers a silky, well-seasoned sauce wrapped around tender beef strips in under 40 minutes. By searing the meat at high heat, cooking off the mushroom liquid thoroughly, and adding the soured cream over a gentle flame, the result is a cohesive, restaurant-quality dish that holds together on the plate. The recipe makes 4 generous servings, ideal for a family dinner or a relaxed gathering with friends.

Give this a go and let us know how it turned out in the comments below. If you have any tweaks or favourite serving ideas, share them with the community. If you enjoyed this, you might also like this Mary Berry Corned Beef Hash Recipe for another satisfying, fuss-free beef supper.