Delia Smith Beef Stroganoff Recipe is made with thinly sliced beef, mushrooms, onions, mustard, and soured cream.
Ingredients
- 450 g beef fillet or sirloin, cut into thin strips
- 225 g mushrooms, thinly sliced
- 1 medium onion, finely sliced
- 50 g butter
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 tablespoon plain flour
- 150 ml beef stock
- 1 teaspoon Dijon mustard
- 150 ml soured cream
- 1 tablespoon brandy, optional
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
How to Make Delia Smith Beef Stroganoff
Step 1
Cut the beef into thin strips across the grain. Season with salt and freshly ground black pepper.
Heat the oil and half the butter in a large frying pan over a high heat. Add the beef in batches, giving each piece enough room to brown properly. Fry for about 1–2 minutes, turning once or twice. Transfer the browned beef to a warm plate.
Step 2
Add the remaining butter to the same pan. Lower the heat slightly and cook the onion for 4–5 minutes until softened.
Add the sliced mushrooms and cook until they have softened and developed some colour. Sprinkle over the flour and paprika, then stir for about 30 seconds.
Gradually pour in the beef stock while stirring. Add the mustard and brandy if using. Allow the sauce to simmer gently until it has thickened slightly.
Step 3
Lower the heat and stir in the soured cream. Keep the sauce gently heated rather than allowing it to boil, which can cause the cream to split.
Return the beef and any juices from the plate to the pan. Stir everything together and cook for another 1–2 minutes, just until the beef is heated through.
Taste and adjust the salt and pepper. Sprinkle with fresh parsley before serving.
What to Serve With Delia Smith Beef Stroganoff
Serve Beef Stroganoff with boiled rice, buttered egg noodles, or mashed potatoes. Rice and noodles both work particularly well because they absorb the creamy sauce.
For vegetables, serve green beans, peas, broccoli, or a simple green salad. If you prefer a more substantial side, crusty bread is useful for soaking up the remaining sauce.
Delia Smith Beef Stroganoff Nutrition Information
Approximate nutrition per serving, based on four servings and excluding side dishes:
- Calories: 540 kcal
- Protein: 40 g
- Carbohydrates: 11 g
- Fat: 36 g
- Saturated Fat: 18 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 500 mg
The exact nutritional values depend on the beef cut, amount of butter, type of soured cream, and stock used.
FAQs
What cut of beef is best for Beef Stroganoff?
Beef fillet gives a particularly tender result. Sirloin is also a good choice and provides plenty of flavour. Rump steak can be used as long as it is sliced thinly across the grain.
How do I keep the beef tender?
Cut the beef thinly and fry it quickly over high heat. Avoid overcrowding the pan, as this lowers the temperature and causes the meat to release moisture. Add the beef back to the sauce only at the end.
Can I use crème fraîche instead of soured cream?
Yes. Crème fraîche can be used in the same quantity and gives the sauce a slightly richer taste. It also handles gentle heating well.
Can I leave out the brandy?
Yes. Brandy adds depth to the sauce but is not necessary. The Stroganoff will still have plenty of flavour from the beef, mushrooms, mustard, and stock.
Why did my soured cream split?
The pan was probably too hot after the soured cream was added. Keep the heat low and avoid bringing the sauce to a rapid boil.
Can I make Beef Stroganoff ahead?
The mushroom and onion sauce can be prepared ahead, but the beef is best cooked shortly before serving. If the finished dish needs reheating, use low heat and warm it slowly rather than boiling the sauce.