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
Scale
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.
