Gordon Ramsay Beef Stroganoff is one of those recipes I turn to when I want something cozy, creamy, and impressive without spending all night in the kitchen. This dish feels restaurant-worthy, but it comes together fast enough for a weeknight. I love how the beef stays tender, the mushrooms add depth, and the sauce turns silky without being heavy.
If you have ever wanted to try a classic beef stroganoff with a simple, no-fuss approach, this Gordon Ramsay beef stroganoff recipe is a great place to start.
INGREDIENTS
Beef And Vegetables
- 600 g rib-eye steak, trimmed and pounded about ¾ cm thick
- 300 g cremini mushrooms, sliced thin
- 1 medium onion, thinly sliced
Sauce Base
- 2 tablespoons butter
- 1 tablespoon plain flour
- 500 ml low-salt beef broth
- 1 tablespoon Dijon mustard
- 150 ml full-fat sour cream
For Cooking And Serving
- 2 tablespoons neutral oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
PREPARATION
Prep The Beef
Pound the rib-eye gently until even in thickness. Slice into strips and season generously with salt and black pepper. Letting the beef rest at room temperature helps it cook evenly.
Sear The Beef
Heat 1 tablespoon of oil in a wide pan over high heat. Sear half of the beef for about 30 seconds per side until browned. Transfer to a plate. Repeat with the remaining oil and beef, then set aside.
Cook The Vegetables
Lower the heat to medium. Melt the butter in the same pan. Add the onion and cook for about 1 minute, then add the mushrooms. Cook for 4 minutes until golden and softened.
Build The Sauce
Sprinkle the flour over the vegetables and stir for 1 minute. Pour in about half a cup of beef broth, scraping up any browned bits from the pan. Once smooth, add the remaining broth and Dijon mustard. Simmer for 5 minutes.
Finish And Combine
Remove the pan from heat and stir in the sour cream until smooth and creamy. Return the beef and any juices to the pan. Warm gently over low heat for about 1 minute.
Serve
Spoon the beef stroganoff over buttered noodles and finish with chopped chives.
CONSEILS AND SUGGESTIONS
- Let the beef rest before slicing so it stays tender.
- Use a wide pan to avoid crowding and get better browning.
- If the pan looks dry before adding flour, splash in a bit of broth first.
- When reheating, loosen the sauce with broth or pasta water, not cream.
FAQs
Rib-eye is ideal because it stays tender and flavorful, but sirloin also works well.
Yes, but store the noodles and sauce separately. Reheat gently to keep the sauce smooth.
Full-fat sour cream gives the best texture, but creme fraiche can also be used.
📖 Recipe
Gordon Ramsay Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Description
Creamy, quick, and loaded with flavor—this beef stroganoff nails weeknight comfort without sacrificing technique.
Ingredients
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml / ⅔ cup full-fat sour cream
- 500 ml / 2 cups low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil, for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Instructions
- Pound rib-eye to ¾ cm thickness and slice into strips. Season with salt and pepper.
- Heat 1 tablespoon oil in a skillet over high heat. Sear half the beef for 30 seconds per side. Remove to a plate.
- Add remaining oil and repeat with the rest of the beef. Set aside.
- Reduce heat, melt butter in the pan. Add sliced onion and cook for 1 minute. Add mushrooms and sauté for 4 minutes until golden.
- Sprinkle in flour and stir constantly for 1 minute to form a roux.
- Deglaze with ½ cup beef broth, scraping up brown bits. Once smooth, add remaining broth and Dijon mustard. Simmer for 5 minutes.
- Remove from heat and stir in sour cream until sauce is smooth and silky.
- Return cooked beef and juices to the sauce. Heat on low for 1 minute to warm through.
- Serve over egg noodles or tagliatelle, garnished with chopped chives.
Notes
- Rest the beef before slicing to ensure even cooking.
- If the pan is dry before flour, deglaze with a splash of broth to avoid burning the base.
- Use a wide pan for better caramelization of the beef and vegetables.
- If the sauce thickens too much after reheating, loosen with broth or pasta water—not cream.
Nutrition
- Serving Size: 1 serving
- Calories: 375
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