Gordon Ramsay Beef Stroganoff

This rich, savory beef stroganoff recipe delivers a restaurant-quality meal in just 30 minutes. The tender beef strips and earthy mushrooms come together in a creamy, tangy sauce that will transport you straight to a cozy European bistro.

I first made this stroganoff for my partner on our anniversary when I wanted something special but was short on time. Now it's our go-to comfort meal whenever we need something warm and satisfying without the fuss.

Ingredients

• Scotch fillet steak or boneless rib eye 600g: Choose a well-marbled cut for maximum flavor and tenderness
• Vegetable oil 2 tbsp: Neutral flavor oil with a high smoke point perfect for searing meat
• Large onion sliced: Provides the aromatic base for the sauce
• Mushrooms 300g: Adds earthy umami flavor and meaty texture
• Butter 40g: Creates richness and helps brown the vegetables beautifully
• Plain flour 2 tbsp: Thickens the sauce without making it gummy
• Beef broth 500ml: Forms the flavorful base of the sauce use reduced-salt for better flavor control
• Dijon mustard 1 tbsp: Adds tanginess and depth without overwhelming
• Sour cream 150ml: Creates the signature creamy tanginess of authentic stroganoff
• Pasta or egg noodles 250-300g: The traditional vehicle for capturing the delicious sauce
• Chopped chives for garnish: Adds fresh color and mild onion flavor

Step-by-Step Instructions

Prepare the Steak:

Flatten the steak to about 0.75cm thickness using a mallet or rolling pin. The thin cut ensures quick cooking and tender meat. Slice into thin strips approximately 0.5cm wide, making sure to trim excess fat which can make the sauce greasy. Season generously with salt and pepper to enhance the natural beef flavor.

Sear the Beef:

Heat 1 tablespoon vegetable oil in a large skillet until it shimmers. Working in batches, arrange half the beef strips in a single layer using tongs. Allow them to sear undisturbed for exactly 30 seconds per side. The goal is a beautiful brown crust while maintaining a pink interior. Remove to a plate and repeat with remaining beef and oil. Proper searing creates the foundation of flavor for the entire dish.

Develop Vegetable Flavor:

Reduce heat to medium-high and add butter to the same pan. Once melted, add sliced onions and cook for one minute until they begin to soften. Add mushrooms and cook until they release their moisture and develop a golden color. Be patient here as proper mushroom browning takes about 5-7 minutes but develops incredible depth of flavor. Use your spatula to scrape up any browned bits from the beef these are pure flavor.

Create the Sauce:

Sprinkle flour evenly over the vegetables and stir continuously for one full minute. This cooks out the raw flour taste. Gradually add half the beef broth, stirring constantly to prevent lumps from forming. Once smooth, add remaining broth, sour cream, and Dijon mustard. Whisk until completely incorporated. Bring to a gentle simmer and reduce heat to medium-low. Allow the sauce to thicken to a silky, coat-the-back-of-a-spoon consistency, approximately 3-5 minutes. Season carefully with salt and pepper, tasting as you go.

Finish and Serve:

Return the beef along with any accumulated juices to the skillet. Gently fold into the sauce and simmer for exactly one minute. This brief cooking time warms the beef without overcooking it. Remove from heat immediately. Portion hot pasta or egg noodles onto warmed plates and spoon the stroganoff generously over top. Garnish with fresh chopped chives if desired. Serve immediately while the sauce is still velvety and the beef is at its most tender.

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The secret hero of this recipe is actually the humble mushroom. When properly browned, mushrooms develop a complex, meaty flavor that amplifies the beef. My grandmother taught me to never crowd mushrooms in the pan and to cook them until they release their moisture and then begin to caramelize. This patience transforms the entire dish.

Perfect Pairings

Beef stroganoff traditionally pairs with egg noodles, but you can serve it over various starches. Buttered rice soaks up the sauce beautifully, while mashed potatoes create an ultra-comforting meal. For a lighter option, try it over roasted cauliflower or zucchini noodles. Complete the meal with a crisp green salad dressed with vinaigrette to balance the richness of the stroganoff.

Storage and Reheating

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat in a saucepan, adding a splash of beef broth if the sauce has thickened too much. Avoid microwave reheating which can make the beef tough and cause the sauce to separate. I recommend storing the stroganoff separate from any pasta or noodles to prevent them from absorbing all the sauce.

Cultural Heritage

Beef Stroganoff dates back to 19th century Russia, named after the influential Stroganov family. The original version was simply sautéed beef with mustard and sour cream. When Russian émigrés fled to China and Europe following the revolution, they brought this dish with them, and it evolved to include mushrooms and onions. The American version, popularized in the 1950s, typically includes mushrooms and is served over egg noodles rather than the traditional crisp potato straws of the Russian original.

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Frequently Asked Questions

→ How do I keep the beef tender?

Use soft cuts like scotch fillet or tenderloin and avoid overcooking. Sear in small batches for best results.

→ Why is it important to brown the meat in batches?

Browning in small quantities prevents steaming, ensuring the beef develops a flavorful crust.

→ Can I use other mushrooms instead of regular ones?

Yes, you can substitute with cremini, porcini, or shiitake mushrooms for varied flavors and textures.

→ How can I prevent the sour cream from curdling?

Mix sour cream on low heat and avoid boiling the sauce once it's added to maintain a smooth texture.

→ Can the dish be prepared ahead of time?

It's best served fresh, but you can prepare parts like the sauce in advance and reheat gently when ready to serve.

→ What can I serve with beef stroganoff instead of noodles?

Try serving it with mashed potatoes, rice, or even crusty bread for a hearty alternative.