Gordon Ramsay Beef Stroganoff Recipe

This delicious Beef Stroganoff, inspired by Gordon Ramsay, is a quick and creamy comfort meal perfect for busy weeknights. Packed with tender beef, golden mushrooms, and a rich, tangy sauce, it’s a dish that feels fancy but uses simple, everyday ingredients. Serve it over pasta or noodles for an easy dinner everyone will love!

Ingredients Needed:

• 600g scotch fillet steak / boneless rib eye
• 2 tbsp vegetable oil, divided
• 1 large onion (or 2 small onions), sliced
• 300g mushrooms, sliced (not too thin)
• 40g butter
• 2 tbsp plain flour
• 500ml beef broth, preferably reduced-salt
• 1 tbsp Dijon mustard
• 150ml sour cream
• Salt and pepper, to taste

For Serving:

• 250–300g pasta or egg noodles of choice
• Chopped chives, for garnish (optional)

How To Make Beef Stroganoff Recipe?

1. Prepare the Steak: Flatten the steak to about 0.75cm (0.3 inch) thickness using a mallet or rolling pin. Slice into thin strips, around 0.5cm (0.2 inch) wide, trimming off excess fat. Sprinkle with salt and pepper.
2. Cook the Beef: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add half the beef, spreading it quickly in a single layer with tongs. Sear for 30 seconds on each side until browned but still pink inside. Remove to a plate. Repeat with the remaining beef using the second tbsp of oil.
3. Cook the Vegetables: Reduce the heat to medium-high. Add the butter and melt it. Stir in the sliced onions and cook for 1 minute. Add the mushrooms and cook until golden, scraping the pan to lift any browned bits for added flavor.
4. Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute. Gradually stir in half the beef broth, mixing until smooth. Add the remaining broth and stir in the sour cream and Dijon mustard. Combine well and bring the sauce to a simmer. Reduce the heat to medium-low and cook until the sauce thickens to a pouring cream consistency, about 3–5 minutes. Season with salt and pepper to taste.
5. Combine and Serve: Return the beef (along with its juices) to the skillet. Simmer for 1 minute, then remove from heat. Serve immediately over pasta or egg noodles, garnished with chopped chives if desired.

Recipe Tips:

• Pick Soft Beef: Use soft cuts like scotch fillet or tenderloin for easy cooking. Harder beef will be chewy and take too long to cook.
• Don’t Fill the Pan Too Much: Cook the beef in small amounts so it can fry properly and turn brown instead of steaming.
• Save the Tasty Bits: After cooking, scrape the pan to get the browned bits—they add amazing flavor to the sauce.
• Be Gentle with Sour Cream: Add sour cream on low heat so it mixes well. If the heat is too high, it might look messy.
• Eat It Fresh: This dish is best fresh. If you reheat it, do it slowly to keep the beef soft and the sauce smooth.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Beef Stroganoff until it’s at room temperature. Put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Let the dish cool, then put it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Warm the stroganoff in a pan over low heat. Stir it gently, and if the sauce is too thick, add a little water or broth.

Nutrition Facts:

• Calories: 375kcal
• Total Fat: 24.6g
• Saturated Fat: 8.5g
• Cholesterol: 92mg
• Sodium: 1162mg
• Potassium: 520mg
• Total Carbohydrate: 15.3g
• Dietary Fiber: 1.8g
• Sugars: 3.5g
• Protein: 25.4g