Creamy Hereford Beef Stroganoff

Looking for something quick, comforting, and a little bit different? This creamy beef stroganoff uses strips of grass-fed Hereford beef, making it rich in flavour while staying tender. Served with rice, mashed potatoes or pasta, it’s the perfect midweek dinner that feels special without the fuss.

Ingredients (Serves 4)

• 500g Hereford beef strips (cut from steaks or stewing beef)

• 1 onion, finely sliced

• 250g mushrooms, sliced

• 2 cloves garlic, crushed

• 1 tbsp plain flour

• 250ml beef stock

• 150ml sour cream or crème fraîche

• 2 tsp Dijon mustard

• 2 tbsp olive oil or butter

• Salt & pepper

• Fresh parsley, chopped (to serve)

• Rice, mash, or pasta (to serve)

Method

1. Prepare the beef - Slice the beef thinly across the grain. Season with salt and pepper.

2. Brown the beef - Heat oil/butter in a pan, sear beef quickly in batches (don’t overcrowd). Remove and set aside.

3. Cook the veg - In the same pan, cook onion, mushrooms, and garlic until softened.

4. Build the sauce - Stir in flour, then slowly add beef stock. Simmer until slightly thickened.

5. Finish - Return beef to the pan, stir in sour cream and mustard. Warm through gently (don’t boil or cream may split).

6. Serve - Sprinkle with parsley, serve hot with rice, pasta, or mash.

Why This Recipe Works with Hereford Beef

Because our beef is grass-fed and naturally tender, it holds up beautifully to quick pan-frying - staying juicy while soaking up that rich, creamy sauce. Stroganoff is the perfect way to turn simple beef strips into a restaurant-style dinner at home.

Farm Tip 

Make extra sauce and freeze it - then just add fresh beef strips when reheating for a 10-minute dinner another night.