Gordon Ramsay Beef Stroganoff Recipe
Gordon Ramsay’s Beef Stroganoff is a bold, creamy, and quick-to-make dish that delivers restaurant-quality flavor in under 30 minutes. With tender beef, sautéed mushrooms, and a velvety mustard-sour cream sauce, it’s an easy classic elevated to gourmet.
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
Let the beef rest before slicing—bringing it to room temperature ensures it cooks more evenly.
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.
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.