Gordon Ramsay Beef Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
600g scotch fillet steak or boneless rib eye
02 -
2 tbsp vegetable oil, divided
03 -
1 large onion or 2 small onions, sliced
04 -
300g mushrooms, sliced (not too thin)
05 -
40g butter
06 -
2 tbsp plain flour
07 -
500ml reduced-salt beef broth
08 -
1 tbsp Dijon mustard
09 -
150ml sour cream
10 -
Salt and pepper, to taste
→ For Serving
11 -
250–300g pasta or egg noodles of choice
12 -
Chopped chives, for garnish (optional)
# Instructions:
01 -
Flatten the steak to about 0.75cm thickness using a mallet or rolling pin. Slice into thin strips, around 0.5cm wide, trimming off excess fat. Sprinkle with salt and pepper.
02 -
Heat 1 tbsp vegetable oil in a large skillet over high heat. Add half the beef, spreading it quickly in a single layer with tongs. Sear for 30 seconds on each side until browned but still pink inside. Remove to a plate. Repeat with the remaining beef using the second tbsp of oil.
03 -
Reduce the heat to medium-high. Add the butter and melt it. Stir in the sliced onions and cook for 1 minute. Add the mushrooms and cook until golden, scraping the pan to lift any browned bits for added flavor.
04 -
Sprinkle the flour over the vegetables and stir for 1 minute. Gradually stir in half the beef broth, mixing until smooth. Add the remaining broth and stir in the sour cream and Dijon mustard. Combine well and bring the sauce to a simmer. Reduce the heat to medium-low and cook until the sauce thickens to a pouring cream consistency, about 3–5 minutes. Season with salt and pepper to taste.
05 -
Return the beef (along with its juices) to the skillet. Simmer for 1 minute, then remove from heat. Serve immediately over pasta or egg noodles, garnished with chopped chives if desired.
# Notes:
01 -
Use soft beef cuts like scotch fillet or tenderloin for tenderness.
02 -
Cook the beef in batches to avoid overcrowding and ensure browning instead of steaming.
03 -
Scrape the pan after cooking beef to incorporate browned bits into the sauce for enhanced flavor.
04 -
Add sour cream on low heat to prevent curdling and ensure a smooth sauce.
05 -
This dish is best served fresh; reheat gently to maintain texture and flavor.