Anna Louise Beef stroganoff is the weeknight dinner I make when I want something genuinely impressive that takes very little time. Thin strips of beef fillet or sirloin cooked in under three minutes, mushrooms, onions, and a creamy soured cream sauce that comes together in ten minutes — the whole dish is on the table in thirty minutes.
The quality of the beef matters here because the cooking time is so short. I use beef fillet or sirloin — both give the tender, slightly pink result that makes stroganoff specifically good.
Braising beef or chuck gives a tough, chewy result because it has not had the long cooking time it needs to become tender. For this dish, a more tender cut is worth the extra cost.
The soured cream gives the sauce its characteristic slightly tangy, creamy richness. I add it at the very end off the heat — soured cream added to a boiling sauce splits and curdles. Off the heat, or on a very gentle heat, it gives a smooth, silky sauce every time.
Ingredients for Mary Berry Beef Stroganoff
For the Stroganoff
- 600g beef fillet or sirloin — cut into thin strips approximately 1cm wide and 5cm long
- 2 tbsp plain flour — for dusting the beef
- 3 tbsp sunflower oil
- 30g unsalted butter
- 1 large onion, halved and thinly sliced
- 300g chestnut mushrooms, sliced
- 3 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 tbsp Dijon mustard
- 150ml beef stock
- 150ml soured cream — at room temperature
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped — for serving
To Serve
- Egg noodles or basmati rice, cooked hot and fluffy
- Extra soured cream alongside (optional)
How to Make Mary Berry Beef Stroganoff
Step 1 — Prepare and Season the Beef
Pat the beef strips completely dry with kitchen paper. Season generously with salt and pepper. Toss lightly in the plain flour — shaking off any excess. The flour gives a slightly better crust on the beef during searing and helps thicken the sauce slightly.
Step 2 — Sear the Beef
Heat two tablespoons of the oil in a large, wide frying pan over a very high heat until the oil is shimmering and very hot. Add the beef strips in a single layer — do not crowd the pan. Sear for one to two minutes without moving, then turn and sear for thirty seconds to one minute on the other side. The beef should be browned on the outside but still slightly pink inside — it will be juicy and tender.
Remove immediately to a warm plate. Do not cook through completely at this stage.
Work in batches if necessary — crowding the pan causes the beef to steam rather than sear, giving grey, slightly tough strips instead of golden, tender ones.
Step 3 — Cook the Vegetables
Reduce the heat to medium. Add the remaining tablespoon of oil and the butter. Cook the sliced onions for five to six minutes until soft. Add the mushrooms — increase the heat slightly and cook for five to six minutes until the mushrooms are golden and all their moisture has evaporated. Add the garlic and paprika — cook for one more minute.
Step 4 — Build the Sauce
Add the Worcestershire sauce and Dijon mustard — stir. Pour in the beef stock. Bring to a simmer and cook for three to four minutes until the stock has reduced slightly and the sauce looks glossy and well-flavoured.
Step 5 — Finish and Serve
Remove the pan from the heat. Add the soured cream — stir gently until completely incorporated and the sauce is smooth and creamy. Return the seared beef strips to the pan. Stir gently to coat in the sauce.
Return to a very gentle heat for one to two minutes — just enough to warm the beef through. Do not allow the sauce to boil. Taste and season assertively.
Scatter fresh parsley generously over the top. Serve immediately over hot egg noodles or fluffy basmati rice.
My Top Tips For Perfect Mary Berry Beef Stroganoff
Use a tender cut of beef — fillet or sirloin only. The beef strips cook for only two to three minutes total. Tougher cuts need long, slow cooking to become tender — they will be chewy and slightly unpleasant in a stroganoff. Fillet gives the most tender result. Sirloin gives a very good result at a lower cost.
Pat the beef strips completely dry before searing. Wet beef steams rather than sears. Dry beef sears properly, giving a golden-brown surface with the flavour compounds that make the dish specifically good.
Sear the beef in batches over very high heat. Very high heat for a very short time gives the golden surface and slightly pink interior. Medium heat or a crowded pan gives grey, tough, overcooked strips.
Add the soured cream off the heat. Soured cream added to a boiling sauce splits and gives a slightly grainy, slightly curdled result. Off the heat — or on a very gentle heat — it gives a completely smooth, creamy sauce every time.
Serve immediately. Stroganoff does not sit well — the beef continues cooking in the sauce if left and becomes slightly tough. Finish and serve within five minutes of completing the dish.
Serving Suggestions
Over egg noodles — the most traditional and most satisfying pairing. Over fluffy basmati rice. With a simple green salad alongside. With crusty bread for mopping the sauce completely.
How to Store Mary Berry Beef Stroganoff
Best eaten immediately. Leftover stroganoff can be refrigerated for up to 2 days and reheated very gently over a low heat — but the beef will be slightly tougher on reheating. Freezing is not recommended — the soured cream sauce splits on defrosting.
Mary Berry Beef Stroganoff Recipe
Ingredients
Method
- Pat beef strips dry — season — dust lightly in flour, shake off excess.
- Heat 2 tbsp oil in large frying pan over very high heat until shimmering. Sear beef in a single layer 1–2 minutes without moving — turn, 30 seconds to 1 minute. Remove to warm plate. Work in batches — do not crowd.
- Reduce heat to medium. Add remaining oil and butter. Cook onion 5–6 minutes. Add mushrooms — increase heat — cook 5–6 minutes until golden and dry. Add garlic and paprika — 1 minute.
- Add Worcestershire sauce and mustard — stir. Add beef stock — simmer 3–4 minutes until slightly reduced.
- Remove from heat. Add soured cream — stir until smooth. Return beef to pan. Gentle heat 1–2 minutes to warm through — do not boil. Season assertively. Scatter parsley. Serve immediately over noodles or rice.
Notes
Frequently Asked Questions
Can I use chicken instead of beef?
Yes — thin strips of chicken breast, seared for two to three minutes per side until cooked through, give a very good chicken stroganoff. Use chicken stock instead of beef stock.
Can I use crème fraîche instead of soured cream?
Yes — crème fraîche gives a slightly less tangy, slightly richer result. It is also more stable at higher temperatures. Use the same quantity.
Can I add brandy?
Yes — two tablespoons of brandy added after the mushrooms and cooked for one minute before the stock goes in gives a slightly more complex, slightly more indulgent result.
Can I make this without mushrooms?
The mushrooms are a core ingredient but can be replaced with diced red pepper and celery for a slightly different but still good result.
Leave a Reply