Delia Smith Beef Stroganoff Recipe

This classic beef stroganoff is rich, creamy, and deeply comforting, made with tender strips of beef and a silky mushroom and sour cream sauce. Inspired by the straightforward, reliable style of Delia Smith, it delivers full flavour without fuss or complication. The texture is luxuriously smooth, with melt-in-the-mouth beef and a gently tangy finish. It is an easy, weeknight-friendly dish that comes together in about 40 minutes from start to finish.

Ingredients

For the beef stroganoff

• 600g beef sirloin or rump steak
• 25g unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 250g chestnut mushrooms, sliced
• 1 tbsp plain flour
• 200ml beef stock
• 1 tsp Dijon mustard
• 150ml full-fat sour cream
• Salt and freshly ground black pepper

To serve

• Cooked basmati rice, tagliatelle, or mashed potatoes
• Chopped parsley, optional

How to Make Delia Smith Beef Stroganoff Recipe

• Preparing the beef: Trim any excess fat from the steak, then slice it into thin strips about 1cm wide. Season lightly with salt and pepper and set aside while you prepare the other ingredients.
• Cooking the base: Heat half the butter with the oil in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft and pale, not browned. Stir in the mushrooms and cook for a further 5 to 7 minutes until they release their moisture and turn lightly golden.
• Making the sauce: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Gradually pour in the beef stock, stirring constantly until you have a smooth, lightly thickened sauce. Add the Dijon mustard and bring to a gentle simmer for 3 minutes.
• Cooking the beef: In a separate pan, heat the remaining butter over high heat. Add the beef strips and cook quickly for 1 to 2 minutes, just until sealed and lightly browned. Tip the beef and any resting juices into the sauce and stir gently.
• Finishing the dish: Lower the heat and stir in the sour cream. Heat gently for 1 to 2 minutes, taking care not to boil. Taste and adjust the seasoning, then remove from the heat and serve immediately.

Tips for Perfect Beef Stroganoff

Why is my beef tough?

Beef becomes tough if cooked for too long. Use a tender cut like sirloin and cook it quickly over high heat before adding it to the sauce.

Can I stop the sauce from splitting?

Keep the heat low once the sour cream is added and never allow the sauce to boil. This keeps it smooth and creamy.

Which mushrooms work best?

Chestnut mushrooms give the best flavour, but button mushrooms or a mix of wild mushrooms also work well.

How do I make the flavour deeper?

Using good-quality beef stock and properly browning the mushrooms will give the sauce a richer, more savoury taste.

Serving Suggestions

• Spoon over fluffy basmati rice for a classic pairing
• Serve with buttered tagliatelle or pappardelle
• Pair with creamy mashed potatoes and steamed greens
• Add a crisp green salad on the side for balance

Storage

Room temperature

This dish should not be kept at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the hob.

Freezing

Freezing is not recommended, as the sour cream sauce can separate when thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 10 g
• Protein: 38 g
• Fat: 36 g
• Saturated fat: 18 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Beef Stroganoff Recipe

Recipe by Emily CarterCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy beef stroganoff with tender strips of steak, mushrooms, and a rich sour cream sauce. A comforting classic inspired by Delia Smith.

Ingredients

• 600g beef sirloin or rump steak, sliced

• 25g unsalted butter

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 250g chestnut mushrooms, sliced

• 1 tbsp plain flour

• 200ml beef stock

• 1 tsp Dijon mustard

• 150ml sour cream

• Salt and black pepper

• Parsley, to serve

Directions

• Slice the beef into thin strips and season lightly.
• Cook onion in butter and oil until soft, then add mushrooms.
• Stir in flour, then gradually add stock to make a smooth sauce.
• Add mustard and simmer briefly.
• Quickly fry the beef in a separate pan until sealed.
• Add beef to sauce and stir gently.
• Stir in sour cream over low heat and serve.

Notes

• Do not boil after adding sour cream.
• Use tender cuts of beef for best results.
• Serve immediately for the creamiest texture.