Delia Smith Beef Stroganoff Recipe​

This Delia Smith-style beef stroganoff is the kind of supper that feels both comforting and properly special: tender strips of beef, buttery mushrooms, and a silky, tangy sour-cream sauce. The texture is creamy and glossy with just enough bite from the mushrooms and a gentle paprika warmth. It is straightforward rather than fiddly, as long as you keep the heat low once the sour cream goes in. Total time is about 35 minutes, making it ideal for a midweek dinner that still tastes like a treat.

Ingredients

For the beef

• 500g beef fillet or sirloin steak, trimmed and cut into thin strips
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tbsp plain flour
• 2 tsp sweet paprika
• 1 tbsp olive oil

For the mushrooms and sauce

• 25g unsalted butter
• 1 medium onion, finely sliced
• 250g chestnut mushrooms, sliced
• 1 garlic clove, finely grated (optional)
• 60ml brandy (optional, but lovely)
• 200ml beef stock, hot
• 1 tbsp Dijon mustard
• 1 tbsp tomato purée
• 1 tsp Worcestershire sauce
• 200ml full-fat sour cream, at room temperature
• 2 tbsp chopped flat-leaf parsley
• 1 tsp lemon juice

To serve (choose one)

• Steamed basmati rice
• Tagliatelle or egg noodles
• Buttery mashed potatoes

How to Make Delia Smith Beef Stroganoff Recipe​

• Prepare the oven: Preheat the oven to 120°C or 100°C fan. Pop in a serving dish or four plates to warm while you cook (optional, but it helps keep the stroganoff piping hot at the table).
• Prep everything first: Slice the onion and mushrooms, chop the parsley, and mix the stock with mustard, tomato purée, and Worcestershire in a jug. Stroganoff moves quickly once the pan is hot.
• Mix the beef coating: In a bowl, toss the beef strips with salt, pepper, flour, and paprika until lightly dusted. This helps the sauce cling and gives gentle thickening later.
• Sear the beef: Heat the olive oil in a large frying pan over high heat. Add the beef in a single layer (do it in batches if needed) and sear for 30 to 60 seconds per side, just until browned. Tip onto a plate and keep the juices.
• Cook the mushrooms and onion: Reduce the heat to medium. Add the butter, then the onion with a pinch of salt. Cook for 4 minutes until softened, then add the mushrooms and cook for 5 to 6 minutes until golden and any liquid has cooked off. Stir in the garlic for 30 seconds if using.
• Bake (keep-warm step): If your beef is cooling quickly, slide the plate of seared beef into the low oven for a few minutes while you finish the sauce. Keep it brief so it stays pink and tender.
• Build the sauce: If using brandy, add it to the pan and let it bubble for 30 to 60 seconds. Pour in the stock mixture and simmer for 2 to 3 minutes, scraping up any tasty bits from the bottom of the pan.
• Cool the heat before adding sour cream: Turn the heat down low. Stir in the sour cream gently until smooth. Do not let the sauce boil or it can split. Warm it for 1 to 2 minutes, just until it is silky and hot.
• Assemble and finish: Return the beef (and any resting juices) to the pan. Toss for 1 to 2 minutes, only until the beef is heated through and just cooked. Stir in the parsley and lemon juice, then taste and adjust seasoning.
• Serve: Spoon over rice, noodles, or mash. Serve immediately while the sauce is at its creamiest.

Tips

How do I stop stroganoff sauce from splitting?

Make sure the sour cream is at room temperature, and keep the heat low once it goes in. If the pan is too hot, take it off the heat for a minute before stirring in the sour cream, then warm gently without boiling.

Why is my beef tough?

Beef becomes tough when it is cooked too long. Sear it quickly, remove it, and only return it right at the end to warm through. Also slice thinly across the grain, which makes a bigger difference than most people expect.

How do I get mushrooms browned instead of watery?

Use a wide pan, keep the heat medium-high, and do not overcrowd. Let the mushrooms sit for a minute before stirring so they can colour, and cook until their moisture evaporates before adding liquids.

Can I make it richer without making it heavy?

Add a small splash of white wine with the stock, or finish with an extra teaspoon of Dijon mustard for depth. Both lift the sauce without making it greasy.

Serving Suggestions

• Egg noodles or tagliatelle with a sprinkle of parsley
• Steamed rice and a crisp green salad
• Mashed potatoes and buttered peas
• Quick-pickled cucumbers or gherkins on the side

Storage

Room Temperature

Do not leave beef stroganoff out for more than 2 hours (1 hour if the room is warm). Creamy sauces spoil quickly, so cool and refrigerate promptly.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in a pan over low heat, stirring often. If it looks a little thick, loosen with a splash of stock or water.

Freezing

Freezing is not ideal because sour cream can change texture and turn grainy when thawed. If you do want to freeze it, freeze the mushroom sauce without sour cream for up to 2 months, then thaw overnight in the fridge and stir in fresh sour cream while reheating gently.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 12 g
• Protein: 39 g
• Fat: 33 g
• Saturated Fat: 14 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on the exact ingredients and portions used.

FAQs

Delia Smith Beef Stroganoff Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Calories

520

kcal

35

minutes

Tender seared beef and buttery mushrooms in a creamy paprika sour-cream sauce. Quick, comforting, and perfect over rice, tagliatelle, or mashed potatoes.

Ingredients

• 500g beef fillet or sirloin steak, trimmed and cut into thin strips

• 1 tsp fine sea salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 1 tbsp plain flour

• 2 tsp sweet paprika

• 1 tbsp olive oil

• 25g unsalted butter

• 1 medium onion, finely sliced

• 250g chestnut mushrooms, sliced

• 1 garlic clove, finely grated (optional)

• 60ml brandy (optional)

• 200ml beef stock, hot

• 1 tbsp Dijon mustard

• 1 tbsp tomato purée

• 1 tsp Worcestershire sauce

• 200ml full-fat sour cream (room temperature)

• 2 tbsp chopped flat-leaf parsley + 1 tsp lemon juice, to finish

Directions

• Warm plates in a low oven (optional) and prep ingredients so cooking stays quick.
• Toss beef with salt, pepper, flour, and paprika.
• Sear beef quickly in a hot pan with oil, then remove to a plate.
• Cook onion and mushrooms in butter until soft and golden.
• Add brandy (optional) and reduce briefly, then stir in stock, mustard, tomato purée, and Worcestershire.
• Lower heat, stir in sour cream gently, and warm without boiling.
• Return beef and any juices to the pan for 1 to 2 minutes until just cooked.
• Finish with parsley and lemon juice, then serve immediately over rice or noodles.

Notes

• Keep the heat low after adding sour cream. Boiling can split the sauce.
• Slice the beef thinly across the grain for the most tender result.
• For extra richness, replace 50ml of the stock with dry white wine.
• Best served straight away, but leftovers reheat gently on a low heat.