Delia Smith’s Beef Stroganoff is made with stewing steak, onions, garlic, beef stock cubes, Dijon mustard, Worcestershire sauce, butter, mushrooms, and sour cream. This delicious Beef Stroganoff recipe creates a hearty dinner that takes about 7 hours and 30 minutes to prepare and can serve up to 4 people.
Delia Smith Beef Stroganoff Ingredients
- 2 tbsp sunflower oil
- 600g/1lb 5oz stewing or casserole steak, cut into chunky strips
- 3 tbsp plain flour
- 2 onions, sliced
- 3 garlic cloves, crushed
- 2 beef stock cubes, crumbled
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 25g/1oz butter
- 200g/7oz mushrooms, sliced
- 125ml/4fl oz sour cream
- A handful of flatleaf or curly parsley, roughly chopped (optional)
- Salt and freshly ground black pepper
- Freshly cooked rice or tagliatelle, to serve
How To Make Delia Smith Beef Stroganoff
- Brown the steak: Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the meat in batches, using the remaining oil for the second batch. Once browned, put it in a bowl and sprinkle with flour. Stir until the flour is mixed in. (You can also do this step in a slow cooker with a browning function.)
- Deglaze the pan: Pour 200ml/7fl oz water into the pan, bring to a boil, and scrape the bits off the bottom. Pour the juices into a jug. If making ahead, cool and store the steak and juices in the fridge overnight.
- Slow cook: Set the slow cooker to high. Put in the onions, garlic, and steak. Add any leftover flour or juices. Add stock cubes, mustard, Worcestershire sauce, and black pepper. Top up the jug of juices to 650ml/20fl oz with boiled water and pour over the steak. Cover and cook on low for 7-8 hours until the meat is tender.
- Add mushrooms: Melt butter in a frying pan over high heat and cook mushrooms until golden. Stir into the stroganoff with the sour cream, turn the slow cooker to high, and cook for another 15-25 minutes. Season with salt and pepper, and stir in parsley if using, saving some for garnish.
- Serve: Garnish with reserved parsley and serve with rice or tagliatelle.
Recipe Tips
- Brown the steak well: Make sure to brown the steak in batches so it gets a nice color. This adds rich flavor to the dish.
- Scrape the pan: After browning the steak, scrape all the browned bits from the pan. These bits add extra flavor to the sauce.
- Use hot water: When adding water to the jug of juices, use just boiled water to help dissolve the stock cubes fully.
- Cook mushrooms separately: Fry the mushrooms until golden before adding them to the stroganoff. This helps them stay flavorful and prevents them from becoming soggy.
- Check seasoning: Taste the stroganoff before serving and adjust the salt and pepper if needed to make sure the flavors are balanced.
What To Serve With Beef Stroganoff?
This creamy Beef Stroganoff pairs well with rice, tagliatelle, mashed potatoes, or buttered noodles. It can also be served alongside steamed vegetables, a simple green salad, crusty bread, or roasted potatoes for a delicious dinner.
How To Store Leftovers Beef Stroganoff?
- Refrigerate: Let the leftover Beef Stroganoff cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the Beef Stroganoff to cool to room temperature before freezing. Place it in an airtight container or freezer bag and freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
How To Reheat Leftovers Beef Stroganoff?
- In The Oven: Preheat your oven to 180°C/350°F. Place the Beef Stroganoff in an oven-safe dish, cover with foil, and heat for about 20-30 minutes until hot.
- In The Microwave: Transfer the Beef Stroganoff to a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Reheat the Beef Stroganoff in a saucepan over medium heat for 10-15 minutes, stirring occasionally until hot. Add a splash of water or broth if it seems too thick.
Delia Smith Beef Stroganoff Nutrition Facts
Serving Size: 1 serving (approx. 1 cup or 250g)
- Calories: 400
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 600mg
- Potassium: 650mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 25g
Try More Delia Smith Recipes:
- Delia Smith Cherry And Coconut Cake
- Delia Smith Pumpkin Soup
- Delia Smith Beef Stew
- Delia Smith Strawberry Jam
Delia Smith Beef Stroganoff
Description
Delia Smith’s Beef Stroganoff is made with stewing steak, onions, garlic, beef stock cubes, Dijon mustard, Worcestershire sauce, butter, mushrooms, and sour cream. This delicious Beef Stroganoff recipe creates a hearty dinner that takes about 7 hours and 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Brown the steak: Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the meat in batches, using the remaining oil for the second batch. Once browned, put it in a bowl and sprinkle with flour. Stir until the flour is mixed in. (You can also do this step in a slow cooker with a browning function.)
- Deglaze the pan: Pour 200ml/7fl oz water into the pan, bring to a boil, and scrape the bits off the bottom. Pour the juices into a jug. If making ahead, cool and store the steak and juices in the fridge overnight.
- Slow cook: Set the slow cooker to high. Put in the onions, garlic, and steak. Add any leftover flour or juices. Add stock cubes, mustard, Worcestershire sauce, and black pepper. Top up the jug of juices to 650ml/20fl oz with boiled water and pour over the steak. Cover and cook on low for 7-8 hours until the meat is tender.
- Add mushrooms: Melt butter in a frying pan over high heat and cook mushrooms until golden. Stir into the stroganoff with the sour cream, turn the slow cooker to high, and cook for another 15-25 minutes. Season with salt and pepper, and stir in parsley if using, saving some for garnish.
- Serve: Garnish with reserved parsley and serve with rice or tagliatelle.
Notes
- Brown the steak well: Make sure to brown the steak in batches so it gets a nice color. This adds rich flavor to the dish.
- Scrape the pan: After browning the steak, scrape all the browned bits from the pan. These bits add extra flavor to the sauce.
- Use hot water: When adding water to the jug of juices, use just boiled water to help dissolve the stock cubes fully.
- Cook mushrooms separately: Fry the mushrooms until golden before adding them to the stroganoff. This helps them stay flavorful and prevents them from becoming soggy.
- Check seasoning: Taste the stroganoff before serving and adjust the salt and pepper if needed to make sure the flavors are balanced.
Delia Smith Beef Stroganoff