Delia Smith Beef Stroganoff

I remember the first time I had beef stroganoff — I was about twelve, sat at my nan’s kitchen table, knees swinging, while she stirred the pan with such care you’d think she was painting a masterpiece. The creamy steam fogged up her glasses, and she’d always say, “Don’t rush a good sauce, love.” That dish was rich, warming, and oddly elegant for a Tuesday night. Years later, when I came across Delia Smith’s beef stroganoff, it brought it all flooding back — the gentle tang of mustard, the earthy mushrooms, and that velvety creaminess that wraps round your tongue like a cosy blanket.

This version is simple, quick, and utterly comforting — proper food, with none of the fuss. You get tender strips of sirloin steak in a sauce that’s creamy without being cloying, lifted with a touch of Worcestershire and mustard. A nod to Russia, polished by a British culinary icon. Let’s get into it.

Ingredients List

• 1 lb top sirloin steak, thinly sliced — quick to cook and stays tender.
• 2 Tbsp olive oil — for searing the beef.
• 2 Tbsp unsalted butter — adds richness to the veg.
• ½ medium onion, finely chopped — classic base flavour.
• ½ lb brown mushrooms, thickly sliced — chestnut mushrooms give great depth.
• 1 garlic clove, minced — just one, to avoid overpowering.
• 1 Tbsp all-purpose flour — thickens the sauce slightly.
• 1 cup beef broth — use homemade if you can. Store-bought is fine too.
• ¾ cup heavy whipping cream
• ¼ cup sour cream — stirred in gently so it doesn’t split.
• 1 Tbsp Worcestershire sauce
• ½ tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

To serve:

• 1 Tbsp green onion, sliced, for garnish
• 8–12 oz egg noodles — wide noodles catch the sauce beautifully

How to Make It (Instructions)

1. Heat oil in a large pan over medium-high. When shimmering, add the beef strips in a single layer.
2. Sear for 1 minute per side, resisting the urge to move them around. (Yes, really. Let them brown!)
3. Do this in batches so the meat sears, not steams. Remove beef to a warm plate once browned.
4. Lower the heat slightly. Add butter, onions, and mushrooms to the same pan. Cook for 6–8 minutes until soft and golden.
5. Add garlic and stir for 1 minute — just until the smell mellows.
6. Sprinkle in flour, stir for another minute to cook off the raw taste.
7. Pour in beef broth, scraping up all the good sticky bits from the pan bottom. Let it simmer for 2–3 minutes.
8. Add whipping cream and simmer another minute until slightly thickened.
9. Meanwhile, my cat once jumped up and knocked over the Worcestershire bottle. Glass everywhere. So yes — measure away from the pan, folks.
10. In a separate bowl, mix sour cream with a few spoonfuls of the warm sauce (this stops curdling).
11. Add tempered sour cream, Worcestershire, Dijon mustard, salt, and pepper. Stir gently until creamy and smooth.
12. Return the beef (plus its juices) to the pan and heat through on low. Don’t boil now — just warm.
13. Serve over cooked egg noodles and top with green onion if you fancy.

Common Mistakes

Why did my sauce split?
You probably added the sour cream too quickly. Always temper it first with a bit of the warm sauce.

Why is my beef tough?
It was either overcooked or not the right cut. Use tender cuts like sirloin, sliced thinly, and cook briefly.

Why is the sauce too thin?
It needs more simmering, or your flour wasn’t cooked long enough to thicken it. Let it bubble a bit longer next time.

Did you ever mess it up?
Absolutely. Once I forgot to sear in batches — ended up with grey, watery beef and a soggy mushroom stew. Never again.

Storage and Reheating Tip

Fridge:
Keep in an airtight container for up to 4 days. The sauce actually gets deeper in flavour overnight.

Freezer:
Freeze in individual portions for up to 3 months. Defrost overnight in the fridge.

Reheating:

• Oven: Cover and heat at 175°C (350°F) for 15–20 mins.
• Microwave: Reheat in short bursts, stirring between each to keep it smooth.
• Stovetop: Gently warm over low heat with a splash of cream or broth to loosen.

What to Serve With It

• Buttered egg noodles — the classic, and for good reason. They cradle the sauce like a dream.
• Steamed green beans or broccolini — fresh, snappy contrast.
• A glass of chilled white wine — Chardonnay or Riesling cuts the cream nicely.

FAQ Section

Can I make this gluten-free?
Yes — just swap the all-purpose flour for a gluten-free blend, and ensure your Worcestershire is GF (some contain barley).

Can I use a different cut of beef?
Ribeye or fillet work beautifully, though they’re pricier. Avoid stew beef — too tough for quick cooking.

Can I skip the sour cream?
You can, but you’ll lose that signature tang. Greek yogurt makes a decent sub in a pinch.

Is this authentic Russian stroganoff?
It’s an adapted British take — richer and creamier than the traditional version, which uses less dairy.

Try More Recipes:

• Delia Smith Ratatouille
• Delia Smith Nut Roast
• Delia Smith Beef Wellington
• Delia Smith Sherry Trifle