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Delia Smith Beef Stroganoff Recipe

Delia Smith Beef Stroganoff Recipe

Delia Smith's beef stroganoff recipe gives you tender beef in a silky, mustard-spiked soured cream sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 500 g beef sirloin or fillet cut into thin strips
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 1 onion finely sliced
  • 250 g chestnut mushrooms sliced
  • 2 tsp Dijon mustard
  • 1 tbsp brandy optional
  • 200 ml beef stock
  • 150 ml soured cream
  • Fresh parsley chopped, to finish

Method
 

  1. Season the beef strips with salt and pepper.
  2. Sear in batches over high heat for 1–2 minutes. Set aside.
  3. Cook the onion, then the mushrooms, until golden and any liquid has evaporated.
  4. Stir in mustard, then brandy if using.
  5. Add stock and simmer for 3–4 minutes.
  6. Reduce heat and stir in soured cream until smooth.
  7. Return the beef to the pan and warm through for 1–2 minutes.
  8. Scatter with parsley and serve immediately.

Notes

Use a tender cut of beef, not a stewing cut, since this dish cooks quickly.
Sear the beef in batches over high heat to avoid steaming.
Keep the heat low once soured cream is added to prevent splitting.
Cook the mushrooms until their liquid evaporates for the best flavour.
Not suitable for freezing due to the soured cream sauce.