If you’ve ever found yourself craving a rich, comforting meal that feels as indulgent as dining out but is totally doable at home, then you are going to love this Gordon Ramsay Beef Stroganoff Recipe. It’s packed with tender, juicy strips of rib-eye steak, earthy mushrooms, and a luscious sour cream sauce that’s just bursting with flavor. The combination of seared beef and creamy sauce is one that never fails to impress, making this dish a perfect go-to for both weeknight dinners and special occasions. Trust me, once you try this recipe, it will quickly become a favorite in your culinary repertoire.
Ingredients You’ll Need
Gathering the right ingredients is half the fun of cooking this dish, and the simplicity of these essentials is what makes the Gordon Ramsay Beef Stroganoff Recipe so accessible and delicious. Each element from the rib-eye steak to the Dijon mustard has a role, whether adding flavor, texture, or that perfect creamy touch.
- 600 g rib-eye steak: Choose a well-marbled cut for tender, juicy strips that sear beautifully.
- 300 g cremini mushrooms: Earthy and meaty mushrooms that soak up the sauce perfectly.
- 1 medium onion: Adds just the right sweetness and depth when cooked until translucent.
- 1 Tbsp Dijon mustard: Provides a subtle tang and complexity to the sauce.
- 150 ml full-fat sour cream: Creates that signature creamy richness essential to stroganoff.
- 500 ml low-salt beef broth: The base that brings all the flavors together with a savory punch.
- 2 Tbsp butter: Used to soften onions and mushrooms while adding a silky mouthfeel.
- 1 Tbsp plain flour: Helps thicken the sauce to the perfect consistency.
- 2 Tbsp neutral oil: Perfect for searing the beef without overpowering its flavor.
- Kosher salt and freshly cracked black pepper: Essential seasonings that amplify all the flavors.
How to Make Gordon Ramsay Beef Stroganoff Recipe
Step 1: Prepare and Season the Beef
Start by pounding your rib-eye steak to about three-quarters of a centimeter thick; this tenderizes the meat and ensures even cooking. Then slice the steak against the grain into thin strips—this is key for tenderness. Season generously with kosher salt and freshly cracked black pepper. Seasoning at this stage ensures every bite is perfectly flavorful.
Step 2: Sear the Beef
Heat your neutral oil in a cast iron skillet until hot but not smoking. Add half of the beef strips in a single layer and sear quickly to develop a beautiful brown crust without overcooking the meat. Transfer those to a plate and repeat with the remaining beef strips. This two-batch searing locks in juices and creates that mouthwatering caramelized flavor.
Step 3: Cook the Onions and Mushrooms
Lower the heat and melt the butter in the same skillet. Add the sliced onion and cook until translucent—approximately one minute. This softens the onion and brings out its sweetness, which balances the richness of the beef. Next, toss in the mushrooms and let them cook until they turn a gorgeous golden brown, about four minutes, developing a deep umami flavor that elevates the whole dish.
Step 4: Thicken the Sauce
Sprinkle the flour evenly over the softened onions and mushrooms, stirring continuously for about one minute. This step helps remove the raw flour taste and begins the thickening process for your sauce, giving it that perfect silky texture you’re aiming for.
Step 5: Build the Sauce
Deglaze the pan with half a cup of beef broth, scraping any delicious browned bits off the bottom—that’s pure flavor! Then, stir in the remaining broth along with the Dijon mustard. Let this simmer gently for five minutes so the sauce reduces slightly and all the flavors meld beautifully.
Step 6: Add the Sour Cream Off Heat
Remove the skillet from the heat and mix in the full-fat sour cream until the sauce is perfectly smooth and creamy. Adding sour cream off the heat prevents it from curdling and keeps the sauce silky and inviting.
Step 7: Warm the Beef Through
Return the browned beef strips to the skillet, gently warming them on low heat for about one minute. This step reintegrates the beef with the sauce, making sure every piece is heated through and lovingly coated in creamy goodness.
Step 8: Serve and Enjoy
Serve your Gordon Ramsay Beef Stroganoff Recipe over buttered egg noodles or silky tagliatelle, and sprinkle chopped chives over the top for a fresh, color-contrasting finish. Now you’re ready to indulge in a truly satisfying meal!
How to Serve Gordon Ramsay Beef Stroganoff Recipe
Garnishes
Classic garnishes like freshly chopped chives add a pop of green color that complements the creamy sauce beautifully. A sprinkle of parsley or even a touch of smoked paprika can also bring a lively twist to the presentation and flavor.
Side Dishes
While buttered noodles or tagliatelle are traditional and perfect, this dish also pairs wonderfully with steamed green beans, roasted asparagus, or a crisp mixed salad. The fresh vegetables add a lovely textural contrast and lighten the overall richness on your plate.
Creative Ways to Present
If you want to impress guests, consider serving the stroganoff in individual mini cast iron skillets or rustic bowls, each garnished with a sprig of fresh herbs. For a modern twist, try layering it over creamy mashed potatoes or even buttery polenta for a comforting yet unexpected take.
Make Ahead and Storage
Storing Leftovers
Leftover Gordon Ramsay Beef Stroganoff Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it a fantastic next-day meal that reheats perfectly.
Freezing
You can freeze the stroganoff in a freezer-safe container for up to two months. For best texture when thawing, avoid freezing it with noodles; instead, freeze the stroganoff sauce and beef separately and cook fresh pasta when ready to serve.
Reheating
Warm leftovers gently in a saucepan over low heat, stirring occasionally until heated through. Add a splash of beef broth or water to loosen the sauce if it has thickened too much. Avoid microwaving at high heat to prevent the sour cream from separating.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While rib-eye is ideal for its tenderness and flavor, you can also use sirloin or tenderloin strips. Just ensure the meat is sliced thinly and cooked quickly to keep it tender.
Is it necessary to pound the steak before slicing?
Pounding the steak helps to tenderize it and ensures even thickness for consistent cooking. However, if your cut is already tender and thin, you can skip this step.
Can I substitute sour cream with something else?
If you’re looking for a dairy-free alternative, Greek yogurt can work, though add it off the heat like sour cream to prevent curdling. Heavy cream is another option but changes the tangy flavor that sour cream provides.
What should I serve with Gordon Ramsay Beef Stroganoff Recipe besides noodles?
Aside from noodles, mashed potatoes, rice, or buttery polenta are fantastic bases for soaking up the delicious sauce. Roasted or steamed vegetables also make great sides.
How do I make the sauce thicker or thinner?
To thicken, simply add a touch more flour sprinkled over the vegetables early in cooking or let the sauce simmer a bit longer. To thin it out, stir in a little more beef broth or water until you reach the desired consistency.
Final Thoughts
This Gordon Ramsay Beef Stroganoff Recipe is truly a shining example of how a handful of simple ingredients can come together to create something extraordinary. It’s hearty, flavorful, and just downright satisfying, perfect for anyone looking to bring a bit of gourmet magic into their kitchen. I can’t wait for you to try it and make it a beloved staple in your home just like I have!
Print
Gordon Ramsay Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
Gordon Ramsay’s Beef Stroganoff is a rich and creamy Russian-inspired dish featuring tender rib-eye steak strips, sautéed cremini mushrooms, and onions in a savory mustard-infused sour cream sauce. Perfectly seared beef combined with a velvety mushroom sauce makes this classic comfort food ready in just 30 minutes.
Ingredients
Beef
- 600 g rib-eye steak
- Kosher salt and freshly cracked black pepper, to taste
Vegetables
- 300 g cremini mushrooms, sliced
- 1 medium onion, sliced
Sauce
- 1 Tbsp Dijon mustard
- 150 ml full-fat sour cream
- 500 ml low-salt beef broth
- 1 Tbsp plain flour
Fats & Oils
- 2 Tbsp butter
- 2 Tbsp neutral oil (such as vegetable or canola oil)
Instructions
- Prepare the beef: Pound the rib-eye steak to about ¾ cm thickness, then slice it against the grain into strips. Season well with kosher salt and freshly cracked black pepper to enhance flavor and tenderness.
- Sear the beef: Heat 2 tablespoons of neutral oil in a cast iron skillet over medium-high heat. Sear half of the beef strips at a time until nicely browned on all sides, about 1-2 minutes per side. Transfer the cooked beef to a plate and repeat with the remaining strips.
- Sauté onions and mushrooms: Reduce the skillet heat to medium-low and melt 2 tablespoons of butter. Add the sliced onions and cook until translucent, about 1 minute. Then add the sliced cremini mushrooms and continue cooking until golden brown, around 4 minutes, stirring occasionally.
- Add flour: Sprinkle 1 tablespoon of plain flour over the cooked onions and mushrooms, stirring constantly for about 1 minute to cook the flour and prevent lumps.
- Deglaze and simmer: Pour in half a cup (approximately 120 ml) of the beef broth to deglaze the pan, scraping up any browned bits. Then add the remaining beef broth along with 1 tablespoon of Dijon mustard. Stir to combine well and let the mixture simmer gently for about 5 minutes, allowing the sauce to thicken and flavors to meld.
- Incorporate sour cream: Remove the skillet from heat and stir in 150 ml of full-fat sour cream until the sauce is smooth and creamy. This step prevents the sour cream from curdling by avoiding direct heat.
- Reheat beef: Return the seared beef strips to the skillet and warm them through on low heat for about 1 minute, ensuring the beef remains tender and coated in the creamy sauce.
- Serve: Spoon the beef stroganoff mixture over buttered egg noodles or tagliatelle. Garnish with chopped fresh chives if desired for a fresh aroma and presentation.
Notes
- Be careful not to overcook the beef to keep it tender and juicy.
- Pounding the steak thin and slicing against the grain improves meat tenderness.
- If preferred, substitute cremini mushrooms with button or portobello mushrooms.
- Serve stroganoff immediately for best texture and flavor.
- Use low-salt beef broth to control the overall sodium level in the dish.
