Gordon Ramsay Beef Stroganoff Recipe

Warm, creamy, and comforting, few dishes are as satisfying as a rich beef stroganoff. This Gordon Ramsay Beef Stroganoff Recipe allows you to create a luxurious meal in just under an hour, combining tender rib-eye steak with earthy mushrooms and a silky sauce. One reason this recipe stands out is its perfect balance of flavor and texture, sure to impress anyone at your dinner table.

This recipe is perfect for those looking to elevate a weeknight dinner or impress guests at a dinner party. It’s a go-to meal for special occasions or cozy nights in. The dish can be made ahead of time and stored for a quick reheat on busy days.

Why You’ll Love This Recipe

• The rib-eye steak provides a rich and juicy bite that melts in your mouth.
• The creamy sauce brings all the flavors together in a silky texture.
• Searing the beef in batches ensures a perfect, caramelized crust.
• It’s a one-pan dish, making cleanup a breeze.

What You’ll Need

Gather the following ingredients to prepare this delightful dish.

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

For the Sauce

• 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

For Cooking

• 2 Tbsp neutral oil, for searing

For Serving

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

Use any tender cut of beef for a different flavor.

Substitutions & Swaps

• Rib-eye steak can be replaced with sirloin.
• Full-fat sour cream may be substituted with Greek yogurt.
• Cremini mushrooms can be swapped for button mushrooms.
• Replace noodles with rice or mashed potatoes.

How to Make It

Start creating your delicious beef stroganoff by following these simple steps.

Prep beef

Pound the rib-eye steak to an even thickness and slice it into strips. Season generously with kosher salt and black pepper.

Sear batch 1

Heat 1 tablespoon of neutral oil in a large pan over high heat. Sear half the beef strips for 30 seconds on each side and then transfer them to a plate.

Sear batch 2

Add the remaining oil to the pan and repeat, searing the rest of the beef strips. Set this batch aside as well.

Brown veg

Lower the heat to medium and melt the butter. Add the onions and cook for 1 minute until they start to soften, then add the mushrooms and cook for about 4 minutes until golden brown.

Make roux

Sprinkle the flour over the vegetables and stir for 1 minute until fully incorporated.

Deglaze

Add ½ cup of beef broth to the pan, scraping up any caramelized bits from the bottom of the pan. Once smooth, add the rest of the broth and the Dijon mustard. Simmer for 5 minutes.

Finish sauce

Remove the pan from the heat and stir in the sour cream until the sauce is silky smooth.

Warm beef

Return the seared beef and its juices to the pan, stirring gently to combine. Heat for 1 minute on low until warmed through.

Serve

Ladle the stroganoff over buttered egg noodles or tagliatelle and garnish with chopped chives.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the sauce does not freeze well.
Reheat: Warm in a pan over medium heat, stirring for about 5 minutes.

Tips for Best Results

• Ensure the beef is pounded evenly for consistent cooking.
• Don’t overcrowd the pan when searing the beef to achieve a nice crust.
• Stir gently when incorporating the beef into the sauce to keep it tender.
• Serve immediately for the best flavor and texture.

Serving Suggestions

• Pair with a refreshing green salad for a balanced meal.
• Serve with crusty bread to soak up the delicious sauce.
• Enjoy with a glass of red wine for a cozy evening.