Gordon Ramsay Beef Stroganoff Recipe

Introduction

Gordon Ramsay’s Beef Stroganoff is a rich and creamy classic dish that combines tender strips of beef with mushrooms and a tangy sour cream sauce. It’s perfect for a comforting weeknight dinner that feels special but comes together easily.

Ingredients

• 1 pound beef sirloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 12 ounces egg noodles (or your choice of base)

Instructions

1. Step 1: Cook the noodles by boiling water in a large pot. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef strips and cook for about 3-4 minutes until browned. Remove the beef and set it aside.
3. Step 3: In the same skillet, add the remaining olive oil and sauté the chopped onion for 2-3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Step 4: Stir in the sliced mushrooms and cook for about 5 minutes until softened and browned.
5. Step 5: Sprinkle the flour over the mixture and stir well to coat all the ingredients. Cook for 1 minute.
6. Step 6: Gradually pour in the beef broth and Worcestershire sauce, stirring continuously until the sauce begins to thicken.
7. Step 7: Reduce the heat to low and add the sour cream. Stir until well combined and cook for another 2 minutes. Season with salt and pepper to taste.
8. Step 8: Add the cooked beef back into the skillet, stirring to coat it with the sauce. Heat through for another couple of minutes.
9. Step 9: Serve immediately by combining the Stroganoff with the cooked noodles or serving separately. Garnish with chopped parsley.

Tips & Variations

• Use a mix of mushrooms like cremini and shiitake for deeper flavor.
• For a lighter version, substitute sour cream with Greek yogurt.
• Serve over mashed potatoes or rice instead of noodles for a different base.
• Be careful not to boil the sauce after adding sour cream to prevent curdling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain a smooth sauce. Avoid boiling during reheating to keep the sour cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, tender cuts like ribeye or tenderloin also work well. Just make sure to slice them thinly and avoid overcooking to keep the beef tender.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, and ensure that the Worcestershire sauce you use is gluten-free.

Gordon Ramsay Beef Stroganoff Recipe

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4.8 from 61 reviews

Gordon Ramsay’s Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of sirloin beef cooked in a creamy mushroom and sour cream sauce, served over perfectly boiled egg noodles. This comforting and flavorful meal combines sautéed onions, garlic, and mushrooms with a rich sauce enhanced by Worcestershire sauce and beef broth, delivering a hearty dinner that’s easy to prepare on the stovetop.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Beef and Sauce

• 1 pound beef sirloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Pasta

• 12 ounces egg noodles (or your choice of base)

Instructions

1. Cook the Noodles: Begin by boiling water in a large pot. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside to keep warm.
2. Sear the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef strips and cook for about 3-4 minutes until browned on all sides. Remove the beef from the skillet and set it aside to rest.
3. Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of olive oil and sauté the finely chopped onion for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add the Mushrooms: Stir in the sliced mushrooms and cook for about 5 minutes until they release their moisture and become browned and tender.
5. Thicken with Flour: Sprinkle the all-purpose flour over the mushroom mixture and stir well to evenly coat all ingredients. Cook for 1 minute to remove the raw flour taste.
6. Add Broth and Worcestershire Sauce: Gradually pour in the beef broth and Worcestershire sauce, stirring continuously to combine. Cook the sauce, stirring occasionally, until it thickens slightly and coats the back of a spoon.
7. Incorporate the Sour Cream: Lower the heat to low and stir in the sour cream gently until fully incorporated. Cook for an additional 2 minutes without boiling to prevent curdling. Season with salt and freshly ground black pepper to taste.
8. Return the Beef: Add the browned beef strips back into the skillet with the sauce, stirring to coat the beef evenly. Heat through for 2 minutes to meld the flavors and warm the beef.
9. Serve Immediately: Either mix the beef stroganoff sauce with the cooked noodles or serve the sauce over the noodles on individual plates. Garnish with chopped fresh parsley for a bright, fresh finish.

Notes

• For a richer flavor, use a mix of cremini and button mushrooms or wild mushrooms if available.
• Do not boil the sour cream once added to prevent it from curdling; keep the heat low.
• Egg noodles can be substituted with rice, mashed potatoes, or gluten-free pasta if preferred.
• Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop to avoid breaking the sauce.
• Adjust seasoning towards the end as broth and Worcestershire sauce can add saltiness.

Keywords: Beef Stroganoff, Gordon Ramsay recipe, creamy mushroom beef, quick beef dinner, stovetop beef recipe, Russian cuisine