This Mary Berry Beef Stroganoff is a rich and indulgent recipe, which features strips of tender beef fillet and earthy chestnut mushrooms. It’s an elegant dinner party classic, ready in about 20 minutes.
Mary Berry Beef Stroganoff Ingredients
- 500g (1lb 2oz) beef fillet (fillet steak), trimmed and sliced into thin strips
- 2 tbsp sunflower or vegetable oil
- 25g (1oz) butter
- 1 large onion, thinly sliced
- 225g (8oz) chestnut mushrooms (or button mushrooms), sliced
- 1 tbsp paprika (plus extra for garnish)
- 1 tbsp tomato purée
- 150ml (¼ pint) beef stock
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar or lemon juice
- 150ml (¼ pint) sour cream (or crème fraîche)
- Salt and freshly ground black pepper
- 2 tbsp fresh parsley, chopped
How To Make Mary Berry Beef Stroganoff
- Prep the beef: Ensure the beef fillet strips are dry by patting them with kitchen paper. Season them generously with salt and pepper.
- Sear the meat: Heat 1 tablespoon of the oil in a large frying pan or wok over high heat. Add the beef strips in batches and fry quickly for 1–2 minutes until browned on the outside but still pink in the middle. Remove with a slotted spoon and set aside on a plate.
- Sauté the onions: Lower the heat to medium. Add the remaining oil and the butter to the pan. Add the sliced onions and fry gently for about 5–7 minutes until they are soft and golden.
- Cook the mushrooms: Add the sliced mushrooms to the pan with the onions. Cook for another 3–4 minutes until the mushrooms are tender and any liquid they released has evaporated.
- Make the sauce base: Stir in the paprika and tomato purée. Cook for 1 minute to release the flavors. Pour in the beef stock, Dijon mustard, and vinegar (or lemon juice). Bring to a boil and let it bubble for 2–3 minutes until the liquid has reduced by about half and thickened slightly.
- Add the cream: Turn the heat down to low. Stir in the sour cream (or crème fraîche) and warm through gently. Do not let the sauce boil rapidly once the cream is added, or it may split.
- Combine and serve: Return the browned beef and any resting juices to the pan. Stir to coat the meat in the sauce and heat for just 1 minute to warm the beef through (do not overcook or the fillet will toughen). Taste and adjust seasoning. Garnish with parsley and a dusting of paprika.
Recipe Tips
- Meat selection is crucial: Because this is a quick-cook recipe, you must use a tender cut like fillet steak or sirloin. If you use stewing steak, it will be tough and chewy because it hasn’t had time to break down.
- Avoid overcrowding: When searing the beef, do it in small batches. If you put all the cold meat in the pan at once, the temperature drops and the meat steams instead of searing, resulting in grey, flavorless beef.
- ** preventing curdling:** Sour cream adds a lovely tang but has a lower fat content than heavy cream, making it prone to curdling if boiled. Keep the heat very low at the end, or swap it for crème fraîche which is more stable.
- The role of acid: The teaspoon of vinegar or lemon juice is essential. It cuts through the richness of the cream and meat, balancing the flavors so the dish isn’t too heavy.
What To Serve With Mary Berry Beef Stroganoff
This creamy, saucy dish requires a neutral base to soak up the flavors.
- Basmati Rice: A light and fluffy accompaniment.
- Tagliatelle: The flat ribbons of pasta hold the thick sauce beautifully.
- Mashed Potatoes: For a truly comforting British twist.
- Green Beans: Steamed greens add color and crunch.
How To Store Mary Berry Beef Stroganoff
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat very gently on the stovetop over low heat. If you use a microwave, use a low setting to prevent the cream sauce from splitting or the beef from overcooking.
- Freeze: It is not recommended to freeze this dish as the sour cream sauce tends to separate and become grainy when thawed.
Mary Berry Beef Stroganoff Nutrition Facts
- Calories: 380kcal
- Protein: 30g
- Carbohydrates: 8g
- Fat: 26g
- Saturates: 12g
- Sugar: 4g
- Salt: 0.8g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use brandy?
Yes, Mary Berry often includes a splash of brandy in her festive versions. Add 2 tablespoons of brandy after cooking the paprika (step 5) and let the alcohol burn off before adding the stock.
Can I use chicken instead?
Absolutely. Chicken breast strips work perfectly with this method and sauce. Ensure the chicken is cooked through completely in step 7.
Why is my sauce runny?
This usually happens if the stock wasn’t reduced enough before adding the cream, or if the mushrooms released too much water. Cook the mushrooms until dry, and ensure the stock reduces by half before adding the dairy.
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Mary Berry Beef Stroganoff Recipe
Description
A classic quick supper featuring tender strips of seared beef fillet and mushrooms in a creamy, paprika-spiked sour cream sauce.
Ingredients
Instructions
- Season beef and sear quickly in hot oil; remove and set aside.
- Melt butter in the pan and sauté onions until soft.
- Add mushrooms and cook until dry.
- Stir in paprika and tomato purée; cook for 1 minute.
- Add stock, mustard, and vinegar; reduce liquid by half.
- Stir in sour cream and warm gently on low heat.
- Return beef to the pan to heat through.
- Garnish with parsley and serve immediately.
Notes
- Using beef fillet (tenderloin) is non-negotiable for this quick cooking method; cheaper cuts will result in tough, chewy meat that ruins the delicate texture of the dish.
- It is critical to reduce the heat before adding the sour cream to prevent the sauce from splitting, creating a silky smooth finish rather than a grainy one.
- Adding the tomato purée and paprika to the dry vegetables before the liquid helps “cook out” their raw flavors and deepens the color of the sauce.
Mary Berry Beef Stroganoff Recipe
