Gordon Ramsay Beef Stroganoff Recipe
Beef Stroganoff is a classic dish that brings together tender strips of beef, creamy mushroom sauce, and a touch of tangy sour cream. Gordon Ramsay’s take on this dish is…
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Beef Stroganoff is a classic dish that brings together tender strips of beef, creamy mushroom sauce, and a touch of tangy sour cream. Gordon Ramsay’s take on this dish is full of flavor and comforting textures that make for a hearty, satisfying meal. It’s a great way to enjoy a rich and creamy dinner without too much fuss in the kitchen.
What I really love about Gordon Ramsay’s version is how straightforward it is to make yet so full of taste. The tender beef cooks quickly and stays juicy, and the mushrooms add just the right earthiness. I always like to use fresh herbs when I can, which add a little brightness to balance out the creamy sauce. It feels like a special dish but comes together easily enough for a weeknight dinner.
When I serve beef stroganoff, I usually put it over buttery egg noodles or even mashed potatoes, which soak up all that delicious sauce perfectly. It’s the kind of meal everyone seems to enjoy, whether it’s a quiet night at home or a dinner with friends. Pair it with a simple green salad or steamed veggies, and you’ve got a lovely, well-rounded plate that feels both cozy and satisfying.
Key Ingredients & Substitutions
Beef: Sirloin or rib-eye steak works best because they cook quickly and stay tender. You can also use flank or skirt steak but slice thinly against the grain to keep it soft.
Mushrooms: Cremini or button mushrooms are great here for their texture and flavor. If you prefer, try baby bella mushrooms or even shiitake for an earthier taste.
Sour Cream: This adds creaminess and tang. Greek yogurt is a good substitute if you want a lighter option, just add it at the end to avoid curdling.
Beef Stock: Use homemade or low-sodium canned stock for a rich sauce. Vegetable stock can be used for a milder flavor and is fine if you want a lighter, less meaty taste.
How Do You Get the Beef Tender and the Sauce Thick and Creamy?
The key to tender beef is a quick, high-heat sear to brown the outside without overcooking inside. Cook the beef in small batches so the pan stays hot and doesn’t steam the meat.
- Sear beef strips for 1-2 minutes per side, then remove and rest.
- Cook onions and mushrooms slowly to get a deep, rich flavor.
- After adding stock, simmer gently to reduce and thicken the sauce before adding sour cream.
- Remove from heat before folding in sour cream to avoid curdling – stir gently until smooth.
Following these steps ensures a silky sauce and juicy, tender beef every time.
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing beef quickly and cooking the sauce in one pan.
- Sharp chef’s knife – helps you cut beef and mushrooms cleanly and evenly for even cooking.
- Wooden spoon – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get the right amounts of stock, tomato paste, and spices.
- Colander – for draining cooked egg noodles or pasta easily.
Flavor Variations & Add-Ins
- Use chicken or turkey instead of beef for a lighter version that cooks just as fast.
- Swap sour cream for crème fraîche for a slightly tangier, richer sauce.
- Add a dash of smoked paprika or cayenne pepper for a bit of spice and warmth.
- Stir in chopped fresh dill or thyme along with parsley for a fresh herb twist.
Gordon Ramsay Beef Stroganoff Recipe
Ingredients You’ll Need:
- 1 lb (450g) beef sirloin or rib-eye steak, cut into strips or chunks
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup (240ml) beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup (120ml) sour cream
- Salt and freshly ground black pepper, to taste
- Fresh flat-leaf parsley, chopped (for garnish)
- Butter, for cooking
- Egg noodles or buttered pasta, for serving
Time Estimate
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making it ready to serve in about 30 minutes. It’s perfect for a quick yet hearty meal.
Step-by-Step Instructions:
1. Sear the Beef:
Heat a large skillet or frying pan over medium-high heat. Add 1 tablespoon olive oil and a knob of butter. Once hot, add the beef strips in batches to avoid overcrowding. Quickly sear the beef, browning all sides but keeping the inside pink, about 1-2 minutes per side. Remove the beef from the pan and set aside.
2. Cook the Aromatics and Mushrooms:
In the same pan, add the remaining olive oil and butter if needed. Add the chopped onion and cook on medium heat until soft and translucent, about 4-5 minutes. Then add the minced garlic and sliced mushrooms. Sauté until the mushrooms have released their moisture and become golden brown, around 5-7 minutes.
3. Make the Sauce and Finish:
Stir in the tomato paste and cook for 1 more minute to deepen its flavor. Pour in the beef stock, Worcestershire sauce, and Dijon mustard, stirring well and scraping up any brown bits from the pan bottom. Reduce the heat to low and let the sauce gently simmer until it thickens a bit, about 5-8 minutes. Return the beef and any juices to the pan, stirring to combine and warming through for 1-2 minutes. Remove the pan from heat, then stir in the sour cream until smooth. Season with salt and pepper to taste.
4. Serve:
Serve your beef stroganoff over buttered egg noodles or your favorite pasta. Sprinkle with freshly chopped parsley for a fresh finish.
Enjoy your creamy, flavorful Gordon Ramsay style Beef Stroganoff — a cozy, satisfying dish perfect for any night!
Can I Use Frozen Beef for This Stroganoff?
Yes, you can, but be sure to fully thaw the beef before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag. Pat the beef dry to avoid excess moisture that can prevent proper searing.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute for sour cream and adds a nice tanginess. Add it at the end off the heat to prevent curdling, just like sour cream.
Can I Make This Ahead of Time?
Absolutely! Cook the stew and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring occasionally and adding a splash of beef stock or cream if the sauce thickens too much.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to keep the beef tender and the sauce creamy without scorching.
