Gordon Ramsay Beef Stroganoff Recipe

Why make this recipe

Gordon Ramsay’s Beef Stroganoff is a delicious and comforting dish that’s perfect for any occasion. It’s rich, creamy, and packed with flavor from tender beef and sautéed mushrooms. This recipe is not only simple to make but also brings a taste of restaurant-quality dining right into your home. Whether you’re cooking for family or friends, this Beef Stroganoff is sure to impress and satisfy.

How to make Gordon Ramsay Beef Stroganoff

Follow these easy steps to create a mouthwatering Beef Stroganoff that everyone will love.

Ingredients

• 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
• 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
• 1 medium onion, thin-sliced
• 1 Tbsp Dijon mustard
• 150 ml / ⅔ cup full-fat sour cream
• 500 ml / 2 cups low-salt beef broth
• 2 Tbsp butter
• 1 Tbsp plain flour
• 2 Tbsp neutral oil, for searing
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Chopped chives, for garnish
• Egg noodles or tagliatelle, for serving

Directions

1. Prep beef: Pound the rib-eye steak until it’s ¾ cm thick. Slice the beef into strips and season with salt and pepper.

2. Sear batch 1: Heat 1 tablespoon of oil in a skillet over high heat. Sear half the beef for 30 seconds on each side. Transfer the beef to a plate.

3. Sear batch 2: Add the remaining oil to the skillet. Repeat the searing process with the rest of the beef and set aside.

4. Brown veg: Lower the heat and melt the butter in the skillet. Add the sliced onion and cook for 1 minute. Then add the mushrooms and cook for about 4 minutes until they are golden brown.

5. Make roux: Sprinkle the flour over the veggies and stir for 1 minute.

6. Deglaze: Pour in ½ cup of the beef broth and scrape any browned bits from the bottom of the skillet. Once smooth, add the rest of the broth and Dijon mustard. Let simmer for 5 minutes.

7. Finish sauce: Remove the skillet from heat and stir in the sour cream until the sauce is silky and smooth.

8. Warm beef: Return the seared beef and any juices to the skillet. Warm it on low heat for about 1 minute.

9. Serve: Ladle the Beef Stroganoff over buttered noodles and top with chopped chives.

How to serve Gordon Ramsay Beef Stroganoff

To serve this delicious dish, plate the buttered noodles or tagliatelle first, then generously spoon the Beef Stroganoff over the top. Garnish with freshly chopped chives for added color and flavor. This dish pairs well with a side of crispy vegetables or a light salad.

How to store Gordon Ramsay Beef Stroganoff

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much.

Tips to make Gordon Ramsay Beef Stroganoff

• Make sure to slice the beef against the grain for maximum tenderness.
• Don’t overcrowd the skillet when searing the beef; this helps to get that nice brown color.
• If you want a richer flavor, you can use beef stock instead of low-salt beef broth.

Variation

For a lighter version, you can substitute the sour cream with Greek yogurt. You can also add spinach or peas for added color and nutrition.

FAQs

Can I use a different cut of beef?
Yes, you can use other cuts like sirloin or tenderloin, but make sure to slice them thinly.

Can I freeze Beef Stroganoff?
Yes, you can freeze it, but it’s best to freeze the sauce separately from the noodles. It will keep well for up to 2 months.

What can I serve with Beef Stroganoff?
Beef Stroganoff is traditionally served with egg noodles or tagliatelle, but you can also serve it with rice or mashed potatoes for a filling meal.

Beef Stroganoff

A rich and creamy dish featuring tender beef and sautéed mushrooms, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, European

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 600 g 600 g rib-eye steak, trimmed and pounded ¾ cm thick
• 300 g 300 g cremini mushrooms, sliced ⅛-inch thick
• 1 medium 1 medium onion, thin-sliced
• 1 Tbsp 1 Tbsp Dijon mustard
• 150 ml 150 ml full-fat sour cream
• 500 ml 500 ml low-salt beef broth
• 2 Tbsp 2 Tbsp butter
• 1 Tbsp 1 Tbsp plain flour
• 2 Tbsp 2 Tbsp neutral oil, for searing
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Chopped chives, for garnish
• Egg noodles or tagliatelle, for serving

Method

 

Preparation

1. Pound the rib-eye steak until it’s ¾ cm thick. Slice the beef into strips and season with salt and pepper.

Searing the Beef

1. Heat 1 tablespoon of oil in a skillet over high heat. Sear half the beef for 30 seconds on each side. Transfer the beef to a plate.
2. Add the remaining oil to the skillet. Repeat the searing process with the rest of the beef and set aside.

Cooking Vegetables

1. Lower the heat and melt the butter in the skillet. Add the sliced onion and cook for 1 minute.
2. Then add the mushrooms and cook for about 4 minutes until they are golden brown.

Making the Sauce

1. Sprinkle the flour over the veggies and stir for 1 minute.
2. Pour in ½ cup of the beef broth and scrape any browned bits from the bottom of the skillet. Once smooth, add the rest of the broth and Dijon mustard. Let simmer for 5 minutes.
3. Remove the skillet from heat and stir in the sour cream until the sauce is silky and smooth.

Finishing Touches

1. Return the seared beef and any juices to the skillet. Warm it on low heat for about 1 minute.
2. Ladle the Beef Stroganoff over buttered noodles and top with chopped chives.

Notes

Make sure to slice the beef against the grain for maximum tenderness. Don’t overcrowd the skillet when searing the beef; this helps to get that nice brown color. For a richer flavor, you can use beef stock instead of low-salt beef broth.