This Gordon Ramsay Beef Stroganoff recipe is a creamy and quick recipe, which is made with tender ribeye steak and rich sour cream. It’s the perfect weeknight comfort food, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Beef Stroganoff Recipe Ingredients
- 600g ribeye or scotch fillet
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 300g mushrooms, sliced
- 40g butter
- 2 tbsp plain flour
- 500ml beef broth
- 1 tbsp Dijon mustard
- 150ml sour cream
- Salt + pepper
- Pasta or egg noodles, to serve
- Chives (optional), to garnish
How To Make Gordon Ramsay Beef Stroganoff Recipe
- Prepare and Sear the Beef: If the beef is not already thin, flatten it slightly and slice it into thin strips against the grain. Season generously with salt and pepper. Heat the vegetable oil in a large, wide pan over high heat. Working in batches, sear the beef strips for about 30 seconds per side until browned. Do not overcrowd the pan. Remove the beef and set aside.
- Sauté the Vegetables: In the same pan, add the butter. Once melted, add the sliced onions and cook for 1 minute, then add the sliced mushrooms. Cook until the mushrooms are golden brown.
- Create the Sauce Base: Stir the flour into the vegetables and cook for 1 minute. Gradually pour in the beef broth while stirring or whisking constantly to prevent lumps.
- Simmer and Thicken: Stir in the Dijon mustard and let the sauce simmer until it begins to thicken.
- Finish with Sour Cream: Take the pan off the heat and gently stir in the sour cream until the sauce is smooth and uniform.
- Combine and Serve: Return the seared beef and any of its resting juices to the pan. Place it back on a very low heat and simmer for just 1 minute to warm the beef through. Serve immediately over hot pasta or egg noodles, garnished with optional chives.
Recipe Tips
- How do you get the most tender beef? Letting the steak come to room temperature for about 15-20 minutes before you slice and sear it helps it cook more evenly. Searing it quickly in a very hot pan is also key to getting a good crust without overcooking the inside.
- What do I do if my pan gets too dry? If the pan looks too dry after cooking the mushrooms and before adding the flour, deglaze it with a small splash of beef broth. Scrape up any browned bits from the bottom—this is where the flavor is.
- Why use a wide pan? A wide pan provides more surface area, which is essential for getting a good sear on the beef and for properly caramelizing the mushrooms. If the pan is too crowded, the ingredients will steam instead of brown.
- How do I reheat leftovers without the sauce splitting? If the sauce is too thick after reheating, loosen it with a splash of beef broth or some of the pasta cooking water. Avoid adding more sour cream, as it can cause the sauce to split when heated too aggressively.
What To Serve With Beef Stroganoff
This classic, creamy dish is traditionally served with sides that complement its rich sauce:
- Buttered egg noodles
- Fluffy white rice
- Creamy mashed potatoes
- A simple green salad or steamed green beans
How To Store Beef Stroganoff
- Refrigerate: Cool the stroganoff completely and store it in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a pan over low heat, stirring occasionally. Avoid boiling the sauce, as this can cause the sour cream to split.
Beef Stroganoff Nutrition Facts
- Calories: 375kcal
- Carbohydrates: 20g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 750mg
- Fiber: 3g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What cut of beef is best for stroganoff?
A tender cut of steak like ribeye, scotch fillet, or sirloin is best for this quick-cooking method. They remain tender after a quick sear. Using a tougher stewing meat would require a much longer, slow-cooking time.
Why did my sauce split or curdle?
This usually happens if the sour cream is added while the sauce is too hot or if the sauce is boiled after the sour cream has been added. Always take the pan off the heat before stirring in the sour cream, and only return it to a very gentle heat to warm through.
Can I make this dish without alcohol?
This recipe is already alcohol-free. Many traditional stroganoff recipes call for brandy or white wine, but this version builds its flavor from the beef, mushrooms, and stock.
Gordon Ramsay Beef Stroganoff Recipe
Course: DinnerCuisine: Russian-FrenchDifficulty: Easy4
servings10
minutes20
minutes375
kcalA creamy, quick, and flavorful beef stroganoff that delivers classic weeknight comfort without sacrificing technique.
Ingredients
600g ribeye or scotch fillet, thinly sliced
2 tbsp vegetable oil
1 large onion, sliced
300g mushrooms, sliced
40g butter
2 tbsp plain flour
500ml beef broth
1 tbsp Dijon mustard
150ml sour cream
Salt & pepper
Pasta or egg noodles, to serve
Directions
- Season the beef strips. Sear in hot oil in batches for 30 seconds per side. Remove and set aside.
- In the same pan, melt butter. Sauté onions for 1 minute, then add mushrooms and cook until golden.
- Stir in the flour and cook for 1 minute. Gradually whisk in the beef broth.
- Stir in the Dijon mustard and simmer the sauce until it thickens.
- Take the pan off the heat and gently stir in the sour cream until smooth.
- Return the beef and its juices to the pan. Simmer gently for 1 minute to warm through.
- Serve immediately over hot pasta or noodles.
Notes
- For the most even cooking, let the beef rest at room temperature before slicing and searing.
- Use a wide pan to ensure the beef and mushrooms sear properly rather than steam.
- If the sauce splits upon reheating, try to save it by whisking in a splash of warm broth, not more cream.
- Deglaze the pan with a splash of broth if needed before adding the flour to lift all the flavorful browned bits.
