This creamy Delia Smith Beef Stroganoff is made with tender fillet steak, earthy mushrooms, soured cream, butter, and a hint of fresh nutmeg. This recipe creates a rich and savory main course with an elegant, velvety sauce that comes together in under 30 minutes. It’s perfect for an impressive weeknight dinner or a special weekend meal, serving 3-4 people.

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Delia Smith Beef Stroganoff Ingredients

1 lb (450 g) fillet steak, cut into thin strips
1 medium onion
2½ oz (60 g) butter, divided
½ lb (225 g) dark-gilled or chestnut mushrooms
5 fl oz (150 ml) soured cream
1 dessertspoon groundnut or olive oil
Salt and freshly milled black pepper, to season
A good grating of fresh nutmeg

How To Make Delia Smith Beef Stroganoff

Prepare the ingredients: First, slice the beef fillet into thin strips about ¼ inch (5 mm) thick. Peel and thinly slice the onion into rings. Wipe the mushrooms clean and thinly slice both the caps and stalks.
Sauté the vegetables: In a large frying pan, melt 2 oz (50 g) of the butter with the oil over medium-low heat. Add the sliced onion and cook gently for about 10 minutes until softened but not browned. Add the mushrooms, stir, and cook for another 5 minutes. Transfer the cooked onions and mushrooms to a separate dish and set them aside.
Brown the beef: Increase the heat under the frying pan to medium-high. Add the steak strips to the hot pan and brown them quickly on all sides, turning them constantly. This should only take 4–5 minutes.
Build the sauce: Turn the heat down to the lowest possible setting. Return the cooked onion and mushroom mixture to the pan with the beef. Gently stir in the soured cream. Season generously with salt, pepper, and a fresh grating of nutmeg.
Simmer and finish: Allow the stroganoff to simmer very gently for 5 minutes, ensuring it does not boil. Just before you are ready to serve, stir in the remaining ½ oz of butter until it has melted completely into the sauce.

Recipe Tips

Don’t Overcook the Steak: Fillet steak is a tender cut that cooks very quickly. Browning it for just a few minutes is enough. Overcooking will make it tough and chewy instead of tender.
Keep the Heat Low for Cream: It is very important to add the soured cream over low heat. If the sauce gets too hot or boils, the cream can split or curdle, resulting in a grainy texture.
Slice Ingredients Uniformly: Slicing the beef, onions, and mushrooms to a similar thinness ensures they cook evenly and create the perfect texture in every bite.
Use Fresh Nutmeg: Freshly grated nutmeg provides a much warmer, more aromatic flavor than pre-ground nutmeg. A little goes a long way and adds a classic finishing touch to the sauce.

What To Serve Beef Stroganoff

Beef Stroganoff is traditionally served over a bed of buttered egg noodles or with fluffy, plain boiled rice. These simple starches are perfect for soaking up the rich and creamy sauce. For a green side dish, serve it with steamed green beans, asparagus, or a simple leafy green salad with a light vinaigrette to cut through the richness of the dish.

How To Store Beef Stroganoff Leftovers

Refrigerate: Once cooled, store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally. Avoid using a microwave, as it can cause the sauce to separate.
Freeze: Freezing is not recommended for this recipe. Dairy products like soured cream tend to split and become grainy when thawed, which will ruin the texture of the sauce.

Delia Smith Beef Stroganoff Nutrition Facts

Serving Size: 1 serving
Calories: 585 kcal
Total Fat: 45g
Saturated Fat: 22g
Cholesterol: 160mg
Sodium: 250mg
Total Carbohydrate: 7g
Dietary Fiber: 1g
Sugars: 4g
Protein: 36g

Frequently Asked Questions

Can I use a different cut of beef? While fillet is traditional for its tenderness, you can use sirloin or rump steak as a more budget-friendly option. Be sure to slice it thinly against the grain and be careful not to overcook it.
Why did my soured cream sauce split? This usually happens when the sauce gets too hot. Soured cream has a lower fat content and can curdle if it boils. Always add it on the lowest heat setting and let the stroganoff simmer very gently. Using full-fat soured cream can also help prevent this.
Can I make this dish ahead of time? You can prepare the components ahead. Cook the onions and mushrooms and brown the beef, then store them in the refrigerator. When you’re ready to serve, reheat the beef and vegetables gently before adding the soured cream and finishing the sauce.

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