If you’re looking for a quick, hearty, and flavorful meal, Mary Berry Beef Stroganoff is the perfect dish. Combining tender strips of beef with a rich, creamy sauce, this recipe brings together the classic flavors of a Russian-inspired dish, perfect for a comforting weeknight dinner or a special family meal. Serve it with rice, noodles, or mashed potatoes to soak up the delicious sauce.
What is Mary Berry Beef Stroganoff?
Mary Berry Beef Stroganoff is a creamy beef dish made from sautéed beef strips cooked with onions, mushrooms, and garlic in a rich sour cream sauce. This recipe is quick and easy, making it a perfect option for a midweek dinner. The combination of the creamy sauce and tender beef makes it a comforting and satisfying meal.
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Why You Should Try This Recipe
- Quick and easy: Ready in under 30 minutes, making it ideal for busy nights.
- Comfort food: The creamy sauce paired with tender beef is the ultimate comfort meal.
- Simple ingredients: You likely have most of the ingredients on hand, making this an easy dish to whip up.
- Versatile: It pairs well with rice, noodles, or even mashed potatoes.
- Family favorite: A dish that both adults and kids will love.
Ingredients Needed to Make Mary Berry Beef Stroganoff
- 500g (1 lb) beef fillet or sirloin – cut into thin strips.
- 1 large onion – finely sliced.
- 250g (9 oz) mushrooms – sliced.
- 2 garlic cloves – minced.
- 2 tbsp vegetable oil – for sautéing.
- 1 tbsp butter – adds richness to the sauce.
- 200ml (7 fl oz) beef stock – creates the base for the sauce.
- 150ml (5 fl oz) sour cream – gives the sauce a creamy finish.
- 1 tsp Dijon mustard – adds tang and depth to the sauce.
- 1 tsp smoked paprika – for added flavor.
- Salt and pepper – to taste for seasoning.
- Fresh parsley (optional) – for garnish.
Equipment
- Large frying pan or skillet – for sautéing the beef and vegetables.
- Wooden spoon – for stirring the sauce.
- Knife and chopping board – to prepare the vegetables and beef.
Instructions to Make Mary Berry Beef Stroganoff
Step 1: Sauté the beef
- Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Season the beef strips with salt and pepper. Sauté the beef in batches for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the pan and set aside.
Step 2: Cook the onions and mushrooms
- In the same pan, add the remaining tablespoon of oil and butter. Sauté the onions for 5-6 minutes until softened. Add the sliced mushrooms and garlic, and cook for another 3-4 minutes until the mushrooms are golden.
Step 3: Add the stock and sour cream
- Pour the beef stock into the pan with the onions and mushrooms, scraping up any browned bits from the bottom of the pan. Stir in the sour cream, Dijon mustard, and smoked paprika, allowing the sauce to simmer for 5 minutes until thickened.
Step 4: Return the beef to the pan
- Add the sautéed beef back into the pan with the sauce, and cook for another 2-3 minutes until the beef is warmed through and fully cooked. Adjust seasoning with salt and pepper if needed.
Step 5: Serve
- Garnish the Mary Berry Beef Stroganoff with freshly chopped parsley if desired, and serve hot over rice, noodles, or mashed potatoes.
What Goes Well With Mary Berry Beef Stroganoff
- Rice: Fluffy white or basmati rice is the perfect base to soak up the creamy sauce.
- Egg noodles: Traditional Stroganoff is often served with egg noodles, making them an ideal pairing.
- Mashed potatoes: Creamy mashed potatoes complement the rich sauce beautifully.
- Crusty bread: Perfect for mopping up any leftover sauce from your plate.
- Steamed vegetables: Green beans or broccoli add freshness and balance to the richness of the dish.
Expert Tips for Making the Best Mary Berry Beef Stroganoff
- Use tender cuts of beef: Beef fillet or sirloin are best as they cook quickly and remain tender.
- Don’t overcook the beef: Sear the beef briefly and return it to the sauce at the end to keep it tender.
- Add a splash of lemon: A little lemon juice just before serving adds brightness to the creamy sauce.
- Adjust the thickness: If the sauce is too thick, add a little extra stock. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
- Make it ahead: The sauce can be made ahead and reheated, but add the beef just before serving to prevent it from becoming overcooked.
Easy Variations of Mary Berry Beef Stroganoff
- Spicy version: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Vegetarian option: Replace the beef with mushrooms or tofu for a vegetarian version.
- Gluten-free: Serve with gluten-free pasta or rice to make this dish gluten-free.
- Creamier sauce: Stir in extra sour cream or heavy cream for an even richer sauce.
- Lower-fat option: Use low-fat sour cream or yogurt for a lighter version.
Best Practices to Store Mary Berry Beef Stroganoff
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Portion control: Store in individual portions for easy reheating later.
Best Practices to Reheat Mary Berry Beef Stroganoff
- Stovetop: Reheat gently in a pan over low heat, adding a splash of beef stock if needed to loosen the sauce.
- Microwave: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through to ensure even heating.
- Oven: For larger portions, reheat in an oven-safe dish at 180°C (350°F) for about 15 minutes, covered to retain moisture.
How Can I Make Mary Berry Beef Stroganoff Healthier?
- Use lean beef: Opt for a leaner cut of beef or trim any excess fat before cooking.
- Reduce the cream: Use low-fat sour cream or substitute with Greek yogurt for a lighter sauce.
- Add vegetables: Increase the vegetable content by adding spinach, bell peppers, or courgettes.
- Serve with whole grains: Serve the Stroganoff over brown rice or quinoa for added fiber.
- Use less butter: Reduce the amount of butter used or replace it with olive oil for a healthier fat option.
Nutrition Value (per serving)
- Calories: 450
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g
- Fiber: 2g
FAQs
Can I use Greek yogurt instead of sour cream in beef stroganoff?
Yes, Greek yogurt can be used as a substitute for sour cream in Mary Berry Beef Stroganoff. It adds a similar creaminess but with less fat, making it a lighter alternative. Just be sure to stir it in off the heat to prevent curdling.
What cut of beef is best for stroganoff?
Tender cuts like sirloin, fillet, or ribeye are ideal for Mary Berry Beef Stroganoff because they cook quickly and remain tender. Avoid tougher cuts like chuck or brisket unless slow-cooking them for longer periods.
How do I thicken the sauce in beef stroganoff?
To thicken the sauce in Mary Berry Beef Stroganoff, let it simmer uncovered for a few extra minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce. Stir well until the desired thickness is reached.
Can I make beef stroganoff ahead of time?
Yes, Mary Berry Beef Stroganoff can be made ahead of time. Prepare the sauce in advance and store it in the fridge for up to 2 days. When ready to serve, reheat the sauce gently and add the cooked beef just before serving to prevent it from becoming overcooked.
Final Words
This Mary Berry Beef Stroganoff recipe is the perfect combination of comfort and elegance. The creamy, rich sauce paired with tender beef creates a deliciously satisfying dish that’s quick to prepare and ideal for any occasion.
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Mary Berry Beef Stroganoff
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: 4
- Method: Sautéing
- Cuisine: Russian
Description
Mary Berry Beef Stroganoff is a creamy beef dish made from sautéed beef strips cooked with onions, mushrooms, and garlic in a rich sour cream sauce. This recipe is quick and easy, making it a perfect option for a midweek dinner. The combination of the creamy sauce and tender beef makes it a comforting and satisfying meal.
Ingredients
- 500g (1 lb) beef fillet or sirloin – cut into thin strips.
- 1 large onion – finely sliced.
- 250g (9 oz) mushrooms – sliced.
- 2 garlic cloves – minced.
- 2 tbsp vegetable oil – for sautéing.
- 1 tbsp butter – adds richness to the sauce.
- 200ml (7 fl oz) beef stock – creates the base for the sauce.
- 150ml (5 fl oz) sour cream – gives the sauce a creamy finish.
- 1 tsp Dijon mustard – adds tang and depth to the sauce.
- 1 tsp smoked paprika – for added flavor.
- Salt and pepper – to taste for seasoning.
- Fresh parsley (optional) – for garnish.
Instructions
Step 1: Sauté the beef
- Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Season the beef strips with salt and pepper. Sauté the beef in batches for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the pan and set aside.
Step 2: Cook the onions and mushrooms
- In the same pan, add the remaining tablespoon of oil and butter. Sauté the onions for 5-6 minutes until softened. Add the sliced mushrooms and garlic, and cook for another 3-4 minutes until the mushrooms are golden.
Step 3: Add the stock and sour cream
- Pour the beef stock into the pan with the onions and mushrooms, scraping up any browned bits from the bottom of the pan. Stir in the sour cream, Dijon mustard, and smoked paprika, allowing the sauce to simmer for 5 minutes until thickened.
Step 4: Return the beef to the pan
- Add the sautéed beef back into the pan with the sauce, and cook for another 2-3 minutes until the beef is warmed through and fully cooked. Adjust seasoning with salt and pepper if needed.
Step 5: Serve
- Garnish the Mary Berry Beef Stroganoff with freshly chopped parsley if desired, and serve hot over rice, noodles, or mashed potatoes.
