Gordon Ramsay’s Beef Stroganoff is a hearty dish full of tender strips of beef, creamy mushroom sauce, and just the right touch of mustard and sour cream. It’s a classic comfort meal that fills the kitchen with a rich, warm smell that immediately makes you feel at home. The sauce is smooth and flavorful, wrapping every bite perfectly.
I love making this recipe because it’s straightforward but feels special enough for weekends or when friends come over. Gordon Ramsay’s take adds a little extra oomph to the usual stroganoff with bold flavors and a silky texture, making it really satisfying without being complicated. I usually start with good quality beef and fresh mushrooms to bring out the best taste, and you can always sneak in some onions or garlic if you have them on hand.
My favorite way to serve this is over egg noodles or creamy mashed potatoes, soaking up all that tasty sauce. It’s one of those meals that warms you up from the inside and feels like a hug on a plate. Plus, it’s great for leftovers – just reheat gently, and you’ve got a delicious, cozy dinner ready in minutes. I always look forward to making this when I want something both quick and comforting.
Key Ingredients & Substitutions
Beef: I prefer sirloin or ribeye for tenderness and flavor. If you want a leaner option, try flank steak or even tenderloin. Just slice thinly against the grain for tenderness.
Mushrooms: Cremini or button mushrooms work well here. If you can find baby bella or shiitake, they add a deeper flavor. Dried porcini rehydrated in water also boost the sauce.
Sour Cream or Crème Fraîche: These give the stroganoff its creamy tang. Sour cream is common and easy to find, but crème fraîche is less likely to curdle when heated. For a dairy-free swap, coconut cream can work but will change the flavor.
Mustard & Worcestershire Sauce: Mustard adds slight tang and depth, while Worcestershire gives a rich umami kick. If you don’t have Worcestershire, soy sauce or tamari can substitute but reduce salt elsewhere.
How Can You Keep the Beef Tender and Juicy?
The beef is the star here, so cooking it just right matters:
- Slice the beef thinly against the grain—this breaks down muscle fibers, making it easier to chew.
- Work in batches when searing. Overcrowding the pan traps steam and prevents browning, so meat won’t get that nice caramelized flavor.
- Quickly sear the beef for just 1-2 minutes per side until browned but not fully cooked. It finishes cooking later in the sauce, keeping it tender.
- Remove the beef before cooking other ingredients to avoid overcooking and drying it out.
Equipment You’ll Need
- Large skillet or frying pan – I recommend a wide pan to brown the beef quickly and cook the sauce evenly.
- Pot for boiling noodles – a standard pot to cook your pasta until al dente, making serving easier.
- Wooden spoon or spatula – helps stir the ingredients without scratching your pan and mixing everything smoothly.
- Measuring cups and spoons – for accurate addition of liquids like beef stock and sour cream.
- Knife and cutting board – to slice beef, chop onions, and prepare mushrooms with ease.
Flavor Variations & Add-Ins
- Swap beef for chicken strips or turkey for a leaner version of the dish.
- Include sautéed onions or shallots along with the mushrooms for extra sweetness and depth.
- Add a splash of white wine or brandy into the sauce for an extra layer of flavor.
- Mix in fresh herbs like thyme, tarragon, or chives right before serving for a fresh burst.
Gordon Ramsay Beef Stroganoff
Ingredients You’ll Need:
- 1 lb (450g) beef sirloin or ribeye, cut into thin strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 tbsp Dijon mustard
- 1 cup (240ml) beef stock
- 1 tbsp Worcestershire sauce
- 1/2 cup (120ml) sour cream or crème fraîche
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- 8 oz (225g) egg noodles or your choice of pasta
Time Needed
This recipe takes about 10 minutes for preparation and around 20 minutes to cook, making it a total of 30 minutes from start to finish. It’s quick enough for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Fill a large pot with salted water and bring it to a boil. Add the egg noodles and cook according to package instructions until they are just tender (al dente). Drain the noodles and set them aside for serving later.
2. Sear the Beef:
Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the beef strips in small batches so they brown nicely without steaming. Cook each batch for about 1-2 minutes until browned on all sides but not cooked through. Remove the beef from the pan and set aside.
3. Sauté Vegetables:
In the same pan, melt the butter over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Cook the Mushrooms:
Add the sliced mushrooms to the pan. Cook them for about 5-7 minutes until they release their moisture and start to turn golden brown.
5. Make the Sauce:
Stir in the Dijon mustard so it coats the mushrooms evenly. Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pan with a wooden spoon to get all those tasty browned bits. Lower the heat and simmer the sauce gently for 5 minutes, letting it thicken and develop flavor.
6. Bring it Together:
Return the seared beef to the pan and stir well so the beef is coated in the sauce. Cook for another 2-3 minutes until the beef is cooked through but still tender.
7. Finish with Cream:
Take the pan off the heat and gently fold in the sour cream or crème fraîche. Season with salt and freshly ground black pepper to taste.
8. Serve:
Spoon the creamy beef and mushroom mixture over the warm egg noodles. Sprinkle fresh parsley on top for a bright, fresh touch. Enjoy your delicious Gordon Ramsay Beef Stroganoff!
Can I Use Frozen Beef for This Stroganoff?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the strips dry with paper towels to remove any excess moisture, which helps in getting a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the stroganoff sauce and cook the beef, then cool it quickly and refrigerate for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove or in the microwave, adding a splash of beef stock or sour cream if the sauce feels too thick.
What Can I Serve Instead of Egg Noodles?
If you don’t have egg noodles, try serving the stroganoff over mashed potatoes, rice, or even cauliflower rice for a low-carb option. It’s delicious any way you pair it!
