Hamdi Saidani This Gordon Ramsay Beef Stroganoff is a creamy, quick, and deeply flavorful recipe, which is a masterclass in weeknight comfort without sacrificing technique. Featuring tender, pan-seared rib-eye steak and earthy mushrooms enveloped in a rich and tangy sour cream sauce, this classic dish is ready in under 30 minutes, delivering a restaurant-quality meal with minimal fuss.
Gordon Ramsay Beef Stroganoff Ingredients
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded to ¾ cm thick
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thinly sliced
- 1 Tbsp Dijon mustard
- 150 ml / ⅔ cup full-fat sour cream, at room temperature
- 500 ml / 2 cups low-salt beef broth
- 2 Tbsp unsalted butter
- 1 Tbsp plain (all-purpose) flour
- 2 Tbsp neutral oil, for searing (like grapeseed or canola)
- Kosher salt and freshly cracked black pepper, to taste
- Chopped fresh chives, for garnish
- Cooked egg noodles or tagliatelle, for serving
How To Make Gordon Ramsay Beef Stroganoff
- Prep and Sear the Beef: Pound the rib-eye to an even thickness, then slice it into thin strips against the grain. Season generously with salt and pepper. Heat 1 tablespoon of oil in a large, wide skillet over high heat. Sear half the beef for just 30 seconds per side until a deep brown crust forms. Immediately transfer to a plate. Add the remaining oil and repeat with the rest of the beef; set aside.
- Sauté the Vegetables: Lower the heat to medium and melt the butter in the same pan. Add the onion and cook for 1 minute until it starts to soften. Add the sliced mushrooms and cook for about 4 minutes, until they are golden brown and have released their liquid.
- Make the Sauce: Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste and create a roux. Pour in about ½ cup of the beef broth to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom.
- Simmer and Finish: Once the sauce is smooth, add the rest of the broth and the Dijon mustard. Bring to a simmer and let it cook for about 5 minutes, until the sauce has thickened slightly.
- Combine and Serve: Remove the pan from the heat. Let it cool for a moment, then stir in the sour cream until the sauce is silky and smooth. Return the seared beef and any of its accumulated juices to the pan. Place over a very low heat for just 1 minute to warm the beef through. Do not let it boil.
- Serve: Season to taste with salt and pepper. Ladle the stroganoff over hot, buttered egg noodles and garnish with a generous amount of chopped fresh chives. Serve immediately.
Recipe Tips
- How to get perfectly tender beef? The two most important secrets are using a high-quality, tender cut like rib-eye and searing it very quickly in a hot pan. Do not overcrowd the pan. Searing in batches is a non-negotiable step that ensures the meat gets a flavorful crust instead of steaming and becoming tough.
- How to get a silky, not split, sauce? The key is to add the sour cream off the heat. Adding sour cream to a boiling or very hot liquid will cause it to curdle and split. Let the pan cool for a minute, stir in the sour cream until smooth, and then only return it to a very low heat to gently warm the beef through.
- Why use a wide pan? As the recipe notes, crowding kills caramelization. Using a large, wide skillet provides enough surface area for the beef and mushrooms to get a proper sear, which is where all the deep, savory flavor comes from.
- What’s the best cut of beef to use? Rib-eye is a fantastic, flavorful choice for this quick-cooking method. Other tender cuts like sirloin, tenderloin (filet mignon), or rump steak, all sliced thinly, are also excellent substitutes.
What To Serve With Beef Stroganoff
This is a classic comfort food dish that is traditionally served over a bed of wide, buttered egg noodles. It is also fantastic served with:
- Creamy mashed potatoes or fluffy white rice.
- A simple, crisp green salad with a vinaigrette to cut through the richness.
- A side of roasted asparagus or green beans.
How To Store Beef Stroganoff
- Refrigerate: Let the stroganoff cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the stroganoff very gently in a saucepan over low heat, stirring frequently. Do not let it come to a boil. As the recipe notes suggest, it’s best to loosen the sauce with a splash of beef broth or pasta water, not more cream.
Beef Stroganoff Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 25g
- Protein: 45g
- Fat: 45g
- Saturated Fat: 22g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my sauce split or become oily?
This is the most common problem with stroganoff. It almost always happens because the heat was too high when the sour cream was added, causing the dairy to curdle and separate. Always finish the sauce off the heat or over the lowest possible heat.
Can I make this non-alcoholic?
Yes. While a traditional stroganoff often includes a splash of brandy or white wine for deglazing, this recipe omits it for simplicity. It relies on the beef broth to deglaze the pan.
Can I use a tougher cut of beef, like chuck?
You can, but you will need to change the cooking method entirely. A tough cut like chuck requires a long, slow braise (1.5-2 hours) to become tender and is not suitable for this quick, pan-sear method.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Steak Au Poivre Recipe
- Gordon Ramsay Steak Diane Recipe
- Gordon Ramsay Cast Iron Steak Recipe
Gordon Ramsay Beef Stroganoff Recipe
Description
A quick and classic beef stroganoff featuring tender, pan-seared rib-eye steak and mushrooms in a rich, creamy, and tangy sour cream sauce.
Ingredients
Instructions
- Sear the seasoned beef strips in hot oil in two batches for 30 seconds per side. Remove from the pan.
- In the same pan, melt the butter and sauté the onion, then the mushrooms, until golden.
- Sprinkle in the flour and stir for 1 minute to create a roux.
- Deglaze the pan with a splash of beef broth, scraping up all the browned bits. Whisk in the remaining broth and the Dijon mustard.
- Simmer the sauce for 5 minutes until it has thickened.
- Remove the pan from the heat and let it cool for a moment, then stir in the sour cream until the sauce is silky.
- Return the beef and its juices to the pan and warm gently over low heat for 1 minute.
- Serve immediately over buttered egg noodles, garnished with fresh chives.
Notes
- u003cliu003eu003cstrongu003eFinish Off the Heat:u003c/strongu003e The most important tip for a creamy, unbroken sauce is to stir in the sour cream after you have removed the pan from the heat. Never let it boil.u003c/liu003eu003cliu003eu003cstrongu003eSear in Batches:u003c/strongu003e Do not overcrowd the pan when searing the beef. This is the non-negotiable secret to a deep, savory flavor and tender, not steamed, meat.u003c/liu003eu003cliu003eu003cstrongu003eUse the Pan Fond:u003c/strongu003e Don’t clean the pan before making the sauce. All those browned bits stuck to the bottom are pure flavor and are essential for a rich, restaurant-quality sauce.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook the Steak:u003c/strongu003e Because the rib-eye is thin and tender, it cooks in seconds. A quick, hard sear is all it needs before it goes back into the sauce at the end.u003c/liu003e
Gordon Ramsay Beef Stroganoff Recipe
