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Mary Berry Beef Stroganoff

Mary Berry Beef Stroganoff
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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.

Ingredients

  • 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

Instructions

  • 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 onion and cook gently until soft, then add 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-beef-stroganoff/