Beef Stroganoff is a hearty, creamy, and flavor-packed dish that has stood the test of time, and with Gordon Ramsay’s culinary expertise, this classic gets a gourmet-level upgrade while still being approachable for the home cook. Featuring tender strips of beef, earthy mushrooms, and a rich sour cream sauce infused with Dijon mustard, onions, and garlic, Ramsay’s version emphasizes balance, bold flavor, and perfect texture. The beauty of this dish lies in its simplicity and speed—it’s a luxurious meal you can have on the table in under 30 minutes, yet it tastes like it took hours to prepare. Served over egg noodles, rice, or mashed potatoes, Beef Stroganoff satisfies on every level: savory, creamy, slightly tangy, and thoroughly comforting.
The History of Beef Stroganoff
Originating in mid-19th-century Russia, Beef Stroganoff is named after the Stroganov family, a wealthy and influential Russian noble lineage. The earliest versions featured lightly floured and sautéed beef cubes in a mustard-and-broth-based sauce, finished with sour cream. As the recipe spread across Europe and eventually to the Americas, variations appeared—some incorporating mushrooms, onions, wine, or paprika, while others altered the protein cut or served the dish over pasta. The Westernized versions of the 20th century often leaned heavier on cream sauces and were commonly made with ground beef or stewing meat. Gordon Ramsay’s take on the dish draws from both the original Russian sensibility and modern European refinement—highlighting quality ingredients, proper technique, and bold but balanced seasoning.
Ingredients Breakdown
For the Stroganoff: 1 lb (450g) beef sirloin or fillet, sliced into thin strips against the grain 2 tablespoons olive oil or vegetable oil 2 tablespoons unsalted butter 1 medium onion, finely sliced 2 cloves garlic, minced 7 oz (200g) cremini or chestnut mushrooms, sliced 1 tablespoon Dijon mustard 1/2 cup (120ml) beef stock or broth 1/2 cup (120ml) sour cream (or crème fraîche for a richer taste) 1 teaspoon smoked paprika (optional for extra depth) Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) To Serve: Fresh egg noodles, rice, or mashed potatoes
Step-by-Step Recipe
Begin by preparing all ingredients—slice the beef thinly across the grain to ensure tenderness, and pat dry with paper towels to encourage browning. Heat a large skillet or frying pan over medium-high heat and add 1 tablespoon of oil. Once hot, sear the beef in batches for about 1 minute per side until browned but not fully cooked. Remove from the pan and set aside. Lower the heat to medium and add the remaining oil and butter. Sauté the onions until soft and translucent, about 4 minutes, then add the garlic and cook for another 30 seconds. Stir in the mushrooms and cook until their moisture has evaporated and they begin to caramelize, around 6–8 minutes. Add the Dijon mustard and smoked paprika (if using), stirring to coat the vegetables. Pour in the beef stock and bring to a simmer, letting the sauce reduce slightly, about 3–4 minutes. Reduce the heat to low, return the beef to the pan, and stir gently to combine. Remove the pan from heat and stir in the sour cream or crème fraîche until the sauce becomes creamy and smooth. Season with salt and pepper to taste. Warm gently over low heat if needed, but do not boil after adding sour cream to prevent curdling. Serve hot over buttered egg noodles, steamed rice, or mashed potatoes. Garnish with freshly chopped parsley.
Tips for the Perfect Beef Stroganoff
Always slice the beef thinly and against the grain for maximum tenderness. Searing the beef in small batches ensures caramelization without overcrowding the pan, which can cause steaming. Use full-fat sour cream or crème fraîche to avoid curdling and to ensure a luxurious sauce texture. Let the sour cream come to room temperature before adding it to the pan. Don’t overcook the beef after it’s returned to the sauce—it should be just heated through to maintain its tenderness. Adding smoked paprika gives a hint of warmth and color to the dish. Use homemade or high-quality beef stock for the richest flavor. Stirring in the mustard adds tang and complexity, so don’t skip it—Dijon is the best choice for its sharpness and depth.
Variations and Customizations
For a more indulgent version, substitute the beef with filet mignon or ribeye. To make it more budget-friendly, you can use sirloin tips or even leftover roast beef. Vegetarian adaptations can be made using portobello mushrooms or tofu in place of the beef. If you want to add more vegetables, sautéed spinach or green beans pair well and can be stirred into the sauce just before serving. Adding a splash of white wine or dry sherry to the mushrooms before the broth deepens the flavor. For a smoky twist, bacon lardons can be rendered at the beginning and added back in with the beef. If you’re gluten-free, serve the stroganoff over rice or mashed potatoes instead of egg noodles, and ensure your beef broth is gluten-free. You can also make it dairy-free by using coconut cream and plant-based yogurt, though the flavor will be slightly different.
Health Considerations and Nutritional Value
Gordon Ramsay’s Beef Stroganoff is rich and satisfying, so while it’s not classified as a low-calorie dish, it can be adjusted to fit a range of dietary needs. One serving typically contains around 500–600 calories (excluding sides), with approximately 30g of protein and 35g of fat. To reduce saturated fat, you can substitute low-fat sour cream and use lean cuts of beef such as top sirloin. Reducing the amount of butter or oil can also help lower the fat content. Incorporating more mushrooms or plant-based options increases fiber and lowers the calorie count. While traditional Stroganoff isn’t carb-heavy on its own, pairing it with low-carb sides like cauliflower mash or zucchini noodles can make it keto-friendly. Sodium levels can be managed by using low-sodium broth and seasoning carefully with salt. This dish provides good levels of iron and B vitamins from the beef, and antioxidants from mushrooms and garlic, but it should be enjoyed in moderation if you’re watching cholesterol or saturated fat intake.
FAQ Can I use a different cut of beef? Yes, but it’s best to use a tender cut like sirloin, fillet, or even ribeye for quick cooking. Can I make it ahead of time? You can prep the sauce and beef ahead, but it’s best served freshly assembled to avoid overcooking the meat. What’s the best substitute for sour cream? Crème fraîche works well and doesn’t curdle as easily; Greek yogurt is a healthier option but may alter the flavor slightly. Can I freeze Beef Stroganoff? You can freeze the beef and sauce, but avoid freezing if using sour cream, as it can separate. What side dishes go best with it? Egg noodles, buttered rice, mashed potatoes, or even crusty bread to soak up the sauce all work beautifully. Can I make it without mushrooms? Yes, though mushrooms add depth and umami. You can increase onions or add another vegetable like zucchini. Is it spicy? No, it’s flavorful but mild. You can add paprika or a pinch of cayenne for heat if desired.
Gordon Ramsay Beef Stroganoff Recipe
Ingredients
- 600 g ribeye or scotch fillet thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 300 g mushrooms sliced
- 40 g unsalted butter
- 2 tablespoons plain flour
- 500 ml beef broth or stock
- 1 tablespoon Dijon mustard
- 150 ml sour cream
- Salt and freshly ground black pepper to taste
- Pasta or egg noodles for serving
- Chopped chives for garnish (optional)
Instructions
- Pound the beef slightly, then slice into thin strips and season with salt and pepper.
- Heat the oil in a large pan over high heat and sear the beef in batches for about 30 seconds per side. Remove and set aside.
- Reduce the heat slightly, add the butter, and sauté the onions for 1 minute. Add the mushrooms and cook until golden brown.
- Sprinkle in the flour and cook for 1 minute, stirring to combine. Gradually pour in the beef broth, stirring continuously to avoid lumps.
- Add the Dijon mustard and let the sauce simmer until it thickens slightly.
- Remove the pan from the heat and gently stir in the sour cream until smooth.
- Return the beef and its juices to the pan. Simmer for 1 minute to heat through.
- Serve hot over pasta or egg noodles, garnished with chives if desired.
Notes
If the pan becomes too dry while cooking, deglaze with a splash of broth before adding the flour to protect the flavor base.
Use a wide skillet or pan—overcrowding the ingredients prevents proper caramelization.
If the sauce thickens too much when reheating, loosen it with a bit of broth or reserved pasta water instead of adding more cream.