Lucy M. If you’ve never made beef stroganoff at home, this Mary Berry beef stroganoff is about to change everything! Picture tender strips of flank steak seared to golden perfection, nestled with caramelized shallots and buttery mushrooms in the most luxurious, creamy sour cream sauce.
The best part? This restaurant-quality dish comes together in just 45 minutes, making it perfect for those nights when you want something special without spending hours in the kitchen. Serve it over a bed of silky egg noodles or fluffy rice, and watch everyone at your table fall completely in love!
Why You’ll Love this mary Mary Berry Beef Stroganoff
There’s something about stroganoff that just hits different, you know. It’s that perfect combo of tender beef, earthy mushrooms, and creamy sauce that makes your kitchen smell like a fancy restaurant. I’d argue it’s comfort food at its finest, the kind of dish that doesn’t require you to be a culinary genius to pull off beautifully.
Mary Berry’s version keeps things straightforward—no fussy ingredients or complicated techniques that’ll stress you out. The sour cream creates this silky richness that coats every bite, while the shallots add subtle sweetness.
It’s genuinely one of those meals where minimal effort produces maximum coziness. Whether you’re feeding your family or impressing guests, this stroganoff delivers warmth and satisfaction without the complexity.
What Ingredients are in Mary Berry Beef Stroganoff?
Mary Berry’s beef stroganoff recipe relies on a carefully balanced selection of ingredients that work together to create a dish that’s both elegant and approachable. Each component plays a specific role in building layers of flavor and texture, from the tender beef to the rich, creamy sauce. The beauty of this recipe lies in its simplicity—you won’t need to hunt down obscure ingredients or make multiple trips to specialty shops. Instead, you’ll find everything you need at your local supermarket, making this a practical choice for weeknight dinners or weekend entertaining.
Ingredients:
- 2 tbsp butter
- 1 tbsp sunflower oil
- 1½ lb (750g) flank steak, trimmed and cut into strips
- 8 shallots, quartered
- 10 oz (300g) button mushrooms, halved
- Salt and black pepper
- 1¼ cups sour cream
- Chopped parsley for garnish
If you enjoyed this creamy stroganoff, try our Tex-Mex Chicken for a lighter, zesty alternative perfect for weeknights.
How to Make this Mary Berry Beef Stroganoff
- Heat the butter and oil together in a large frying pan over medium-high heat. Once the butter begins foaming, add the steak strips (working in batches if your pan is small to avoid overcrowding) and cook over high heat for 5 minutes, turning occasionally until browned on all sides. Use a slotted spoon to remove the steak from the pan and set aside.
- Add the shallots and mushrooms to the same pan, using the flavorful juices left behind. Cook for about 5 minutes, stirring occasionally, until they turn golden brown and caramelized.
- Return the browned steak strips to the pan with the shallots and mushrooms. Season generously with salt and pepper to taste.
- Stir in the sour cream and reduce the heat to low. Warm everything through gently, being careful not to let the sour cream boil or it may curdle. Once heated through and the sauce looks creamy and cohesive, remove from heat.
- Transfer to a serving dish, garnish with freshly chopped parsley, and serve immediately with boiled rice on the side to soak up the delicious creamy sauce.
Beef Stroganoff by Mary Berry
Ingredients
Method
- Heat the butter and oil together in a large frying pan over medium-high heat. Once the butter begins foaming, add the steak strips (working in batches if your pan is small to avoid overcrowding) and cook over high heat for 5 minutes, turning occasionally until browned on all sides. Use a slotted spoon to remove the steak from the pan and set aside.
- Add the shallots and mushrooms to the same pan, using the flavorful juices left behind. Cook for about 5 minutes, stirring occasionally, until they turn golden brown and caramelized.
- Return the browned steak strips to the pan with the shallots and mushrooms. Season generously with salt and pepper to taste.
- Stir in the sour cream and reduce the heat to low. Warm everything through gently, being careful not to let the sour cream boil or it may curdle. Once heated through and the sauce looks creamy and cohesive, remove from heat.
- Transfer to a serving dish, garnish with freshly chopped parsley, and serve immediately with boiled rice on the side to soak up the delicious creamy sauce.
Notes
What Makes Mary Berry’s Stroganoff Unique?
Mary Berry’s stroganoff stands out through its thoughtful layering of flavors and careful attention to technique. Unlike simpler versions, this recipe includes crispy bacon alongside the beef, adding a smoky depth that elevates the entire dish. The use of shallots instead of regular onions brings a sweeter, more delicate flavor, while the patient browning of each ingredient in batches ensures proper caramelization without steaming. Most importantly, the gentle off-heat incorporation of sour cream creates an impossibly smooth, velvety sauce that never curdles, delivering restaurant-quality results every single time you make it.What Makes Mary Berry’s Stroganoff Unique?
Mary Berry’s stroganoff stands out through its thoughtful layering of flavors and careful attention to technique. Unlike simpler versions, this recipe includes crispy bacon alongside the beef, adding a smoky depth that elevates the entire dish.
The use of shallots instead of regular onions brings a sweeter, more delicate flavor, while the patient browning of each ingredient in batches ensures proper caramelization without steaming. Most importantly, the gentle off-heat incorporation of sour cream creates an impossibly smooth, velvety sauce that never curdles, delivering restaurant-quality results every single time you make it.
Mary Berry Beef Stroganoff Substitutions and Variations
If you’re like me and you’ve got dietary restrictions, ingredient preferences, or you’re just feeling a bit adventurous in the kitchen, I’ve got good news—this stroganoff is incredibly flexible. Swap the beef for chicken, pork, or even mushrooms if you’re vegetarian. I’d use the same cooking method, just adjust your timing since chicken cooks faster than flank steak.
Can’t do sour cream? Greek yogurt works beautifully and adds extra protein. Prefer a different mushroom type? Go for cremini or portobello—they’ll bring deeper, earthier flavors. Shallots too pricey? Onions substitute perfectly well. Want to add vegetables? Bell peppers or peas slip right in. The beauty of stroganoff is its forgiving nature, so don’t hesitate experimenting with what you’ve got on hand.
What to Serve with Mary Berry Beef Stroganoff
Now that you’ve figured out how to customize your stroganoff to match your pantry and preferences, let’s talk about what actually goes on the plate alongside it. I’d serve this creamy beef dish over egg noodles or buttered rice, which soak up that luxurious sour cream sauce like champions.
Some folks swear by mashed potatoes instead, and honestly, I can’t argue with that logic. A simple green salad on the side cuts through the richness beautifully, offering a bracing contrast. You could also toss together a quick coleslaw for crunch.
Don’t sleep on crusty bread either, perfect for mopping up every last drop of sauce. The key is balancing that rich stroganoff with something lighter or textured. Your plate deserves that thoughtful pairing.
Final Thoughts
Mary Berry’s beef stroganoff isn’t just a recipe, it’s the kind of dish that makes you look like you’ve got your act together in the kitchen, even when you’re winging it. I’d argue this comfort classic deserves a permanent spot in your rotation. The beauty lies in its simplicity—butter, beef, mushrooms, shallots, and sour cream come together in about thirty minutes. No fancy techniques required. You’re basically searing meat, sautéing vegetables, then letting everything mingle in that creamy sauce. It’s the sort of meal that transforms an ordinary Tuesday into something special without demanding hours of your time. Whether you’re feeding family or impressing guests, this stroganoff delivers genuine, unpretentious satisfaction.
