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
Scale
- 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.