Mary Berry Beef Stroganoff Recipe

Mary Berry Beef Stroganoff is a comforting, creamy classic that brings tender strips of beef together with mushrooms and a rich, gently tangy sauce. It’s the kind of dish that feels both homely and refined, making it perfect for weeknight dinners as well as relaxed entertaining. With quick cooking and simple ingredients, this recipe delivers depth of flavour without spending hours in the kitchen.

What is Mary Berry’s beef stroganoff?

Mary Berry Beef Stroganoff is a British-style take on the traditional dish, made with lean beef cooked quickly, mushrooms softened in butter, and a creamy sauce finished with a touch of mustard and crème fraîche or sour cream. The key is speed and balance—keeping the beef tender while allowing the sauce to stay smooth and lightly tangy.

Why This Recipe Is Worth Trying

• Quick to cook – Ready in under 30 minutes
• Tender beef – Proper slicing keeps it soft
• Rich but balanced sauce – Creamy without being heavy
• Family-friendly flavours – Mild, comforting, and familiar
• Perfect with simple sides – Rice, pasta, or potatoes

Essential Ingredients to Make Mary Berry Beef Stroganoff

• 500g beef sirloin or rump steak, thinly sliced
• 2 tablespoons olive oil or butter
• 1 medium onion, finely sliced
• 250g mushrooms, sliced
• 1 tablespoon plain flour
• 150ml beef stock
• 1 tablespoon Dijon mustard
• 150ml crème fraîche or sour cream
• Salt and black pepper, to taste
• Fresh parsley, chopped, to finish

Handy Kitchen Tools for Best Results

• Large frying pan
• Sharp knife
• Chopping board
• Wooden spoon
• Measuring jug

Step-by-Step Guide to Making Mary Berry Beef Stroganoff

• Prepare the beef – Slice the beef thinly against the grain and season lightly with salt and pepper.
• Sear quickly – Heat oil or butter in a hot pan and fry the beef in batches for 30–60 seconds until just browned. Remove and set aside.
• Cook the vegetables – In the same pan, add the onion and cook gently until soft, then add the mushrooms and cook until lightly golden.
• Add flour – Sprinkle over the flour and stir well to coat the mushrooms and onions.
• Build the sauce – Gradually add beef stock, stirring until smooth and slightly thickened.
• Add mustard – Stir in Dijon mustard for gentle sharpness.
• Finish with cream – Lower the heat and stir in crème fraîche or sour cream.
• Return the beef – Add the beef back to the pan and heat gently for 2–3 minutes.
• Season and serve – Taste, adjust seasoning, sprinkle with parsley, and serve immediately.

What I Got Wrong (And How I Fixed It)

• Beef turned tough – Cooked it too long; fixed by searing quickly and finishing gently
• Sauce split – Heat was too high; lowered before adding cream
• Flavour felt flat – Added mustard and extra seasoning at the end
• Sauce too thick – Loosened with a splash of stock

Healthier Version of Mary Berry Beef Stroganoff

• Use low-fat crème fraîche
• Reduce butter and use olive oil
• Add extra mushrooms to bulk it out
• Serve with rice instead of pasta
• Use lean beef only

Ingredient Substitutions for Mary Berry Beef Stroganoff

• Swap beef for chicken breast
• Use Greek yoghurt instead of crème fraîche
• Replace Dijon with English mustard
• Add paprika for warmth
• Use vegetable stock if needed

Pairing Ideas: What to Serve With Mary Berry Beef Stroganoff

• Serve with rice – Soaks up the sauce beautifully
• Pair with tagliatelle – A classic choice
• Add mashed potatoes – Comforting and filling
• Serve with green beans – Adds freshness
• Include a crisp salad – Balances the richness

Expert Tips to Make Perfect Mary Berry Beef Stroganoff

• Slice beef thinly – Ensures tenderness
• Cook in batches – Prevents steaming
• Keep heat moderate – Protects the creamy sauce
• Season at the end – Better control of flavour
• Serve straight away – Best texture and taste

Creative Ways to Customize Mary Berry Beef Stroganoff

• Add paprika for warmth
• Include garlic for depth
• Use mixed mushrooms for texture
• Finish with lemon zest for brightness
• Add a splash of white wine for complexity

Storing Mary Berry Beef Stroganoff the Right Way

• Refrigerate leftovers for up to 2 days
• Store in an airtight container
• Avoid freezing as the sauce may split
• Reheat gently to protect texture
• Stir carefully when reheating

How to Reheat Mary Berry Beef Stroganoff

• Reheat slowly on the stovetop over low heat
• Add a splash of stock or cream if needed
• Avoid boiling to keep the beef tender

Nutritional Breakdown (per serving)

• Calories: ~420
• Protein: 32g
• Fat: 26g
• Carbohydrates: 10g
• Fibre: 2g
• Sodium: Moderate

Other Popular Mary Berry Recipes

• Mary Berry Shepherd’s Pie
• Mary Berry Smoked Salmon
• Mary Berry Coconut Tarts
• Mary Berry Cranachan Pavlova
• Mary Berry Banana and Walnut Loaf

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FAQs

Why does my beef stroganoff turn tough instead of tender?

Beef becomes tough when it’s overcooked or sliced incorrectly. Always cut the beef thinly against the grain and cook it quickly over high heat. Add it back to the sauce only at the end and heat gently to keep it tender.

How do I stop the creamy sauce from splitting?

The sauce splits when the heat is too high after adding cream. Lower the heat before stirring in crème fraîche or sour cream and avoid boiling. Gentle heat keeps the sauce smooth.

Can I make beef stroganoff ahead of time?

Beef stroganoff is best served fresh, but you can prepare the sauce base in advance. Cook the beef just before serving to prevent it from drying out or becoming tough.

What cut of beef works best for stroganoff?

Tender cuts such as sirloin, rump, or fillet work best. These cook quickly and stay soft, making them ideal for fast, pan-cooked dishes like stroganoff.

Wrapping It Up

Mary Berry Beef Stroganoff is a dependable, comforting dish that proves simple cooking can still feel special. With tender beef, mushrooms, and a smooth creamy sauce, it’s ideal for busy evenings or relaxed dinners. Once you’ve made it, it quickly becomes one of those recipes you rely on when you want something satisfying without fuss.