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mary berry beef stroganoff

Beef Stroganoff by Mary Berry

This classic beef stroganoff showcases tender flank steak strips seared to perfection and combined with caramelized shallots and golden mushrooms in a rich, velvety sour cream sauce. The careful layering of flavors and gentle finishing technique ensures a luxurious, restaurant-quality dish that's perfect for serving over egg noodles or with crusty bread to capture every bit of the creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 330
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Return the browned steak strips to the pan with the shallots and mushrooms. Season generously with salt and pepper to taste.
  4. 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.
  5. 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.