Gordon Ramsay Beef Stroganoff Recipe

The aroma of sizzling beef and earthy mushrooms fills the kitchen, creating an irresistible atmosphere. This Gordon Ramsay Beef Stroganoff Recipe captures the essence of comfort food, allowing you to create a quick yet indulgent dish in under an hour. The secret to its success lies in the quality of the ingredients and the technique that brings them together, resulting in a creamy, flavorful sauce that clings perfectly to the pasta.

This recipe is perfect for anyone looking to impress guests or simply enjoy a hearty meal at home. It’s a fantastic choice for weeknight dinners or special occasions alike. You can easily make the sauce ahead of time and store it, ensuring a quicker meal when you’re ready to serve.

Why You’ll Love This Recipe

• The rib-eye steak is tender and melts in your mouth.
• The creamy sauce balances the umami flavors of the mushrooms.
• It’s ready in about 30 minutes, perfect for busy weeknights.
• Simple techniques ensure restaurant-quality results at home.

What You’ll Need

Gather these ingredients to create a delicious Beef Stroganoff.

For the Beef

• 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

For the Vegetables

• 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
• 1 medium onion, thin-sliced
• 2 Tbsp butter

For the Sauce

• 1 Tbsp Dijon mustard
• 150 ml / ⅔ cup full-fat sour cream
• 500 ml / 2 cups low-salt beef broth
• 1 Tbsp plain flour

For Cooking

• 2 Tbsp neutral oil, for searing

For Serving

• Chopped chives, for garnish
• Egg noodles or tagliatelle, for serving

Use a chuck or sirloin steak as a more affordable option.

Substitutions & Swaps

• Rib-eye steak: chuck or sirloin
• Full-fat sour cream: Greek yogurt
• Low-salt beef broth: regular broth or stock
• Cremini mushrooms: button mushrooms

How to Make It

Let’s cook this delightful dish step by step.

Prep beef

Pound rib-eye; slice into strips; season with salt and pepper.

Sear batch 1

Heat 1 Tbsp oil over high heat; sear half the beef for 30 seconds per side; transfer to a plate.

Sear batch 2

Add the remaining oil; repeat with the rest of the beef; set aside.

Brown veg

Lower the heat; melt the butter; add onion and cook for 1 minute, then add mushrooms and cook for 4 minutes until golden.

Make roux

Sprinkle flour over the vegetables; stir for 1 minute to cook off the flour.

Deglaze

Add ½ cup broth; scrape up fond from the pan; when smooth, add the rest of the broth and Dijon mustard; simmer for 5 minutes.

Finish sauce

Remove from heat; stir in sour cream until the sauce is silky and well-combined.

Warm beef

Return the beef and any accumulated juices to the pan; heat on low for 1 minute.

Serve

Ladle over buttered noodles; top with chopped chives for garnish.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, dairy-based sauce doesn’t freeze well.
Reheat: microwave on low for 1-2 minutes or in a saucepan on low heat until warmed through.

Tips for Best Results

• Ensure steak is pounded evenly for uniform cooking.
• Use high heat to achieve a good sear without crowding the pan.
• Adjust the seasoning of the sauce before adding sour cream for a perfect balance.
• Garnish with fresh chives for a burst of color and flavor.

Serving Suggestions

• Serve with buttered egg noodles or tagliatelle for a classic pairing.
• Try a side of steamed green beans for a fresh contrast.
• Pair with a glass of red wine to enhance the meal’s richness.