Gordon Ramsay Beef Stroganoff brings restaurant-quality comfort to your weeknight table in just 30 minutes. This recipe delivers tender rib-eye strips wrapped in a silky mushroom sauce that rivals anything you’d order at a steakhouse.
Table of Contents
Ingredients for Gordon Ramsay Beef Stroganoff
I’ve learned that quality beef makes all the difference in stroganoff. My go-to is rib-eye because it stays tender even with quick cooking. The mushrooms create depth, while sour cream brings that signature tang my family craves. Before you start, have everything prepped and ready – this dish moves quickly once the pan heats up, and you won’t have time to slice onions mid-cook.
- 1 lb 5 oz rib-eye steak (trimmed and pounded to ¾ cm thick) – I ask the butcher to butterfly thick cuts for easier pounding
- 10 oz cremini mushrooms (sliced ⅛-inch thick)
- 1 medium onion (thinly sliced)
- 1 tbsp Dijon mustard
- ⅔ cup full-fat sour cream – Low-fat versions split easily, so stick with full-fat
- 2 cups low-salt beef broth
- 2 tbsp butter
- 1 tbsp all-purpose 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) – I prefer wide egg noodles for catching the sauce
Equipment you’ll need: 12-inch stainless steel or cast-iron skillet, fish spatula or tongs, instant-read thermometer, meat mallet
Step-by-Step Instructions
I recommend preparing all ingredients before heating your pan. This keeps you from rushing and overcooking the beef, which is the most common mistake.
Step 1: Pound the rib-eye to ¾ cm thickness using a meat mallet. Slice into finger-width strips across the grain, pat completely dry with paper towels, then season generously with salt and pepper. Let sit for 10 minutes at room temperature so the meat cooks evenly.
Step 2: Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Lay half the beef strips flat without crowding – they should sizzle immediately. Leave untouched for 30 seconds to develop a golden crust. Flip and cook 30 seconds more until beef reaches 54-57°C (130-135°F) for medium-rare. The strips should be pink inside with a caramelized exterior. Transfer to a plate. Add remaining oil and repeat with remaining beef.
Step 3: Lower heat to medium-high. Melt butter, add onions, and cook for 1 minute until softened and fragrant. Scatter mushrooms in a single layer and resist the urge to stir for 2 minutes. This creates the golden-brown color you want. The mushrooms are ready when they’ve released their moisture and turned deep golden with slightly crispy edges. Stir and cook 2 minutes more. Season lightly with salt.
Step 4: Sprinkle flour over the vegetables and stir for 1 minute to eliminate the raw flour taste. The mixture will look dry and pasty at first, which is exactly what you want.
Step 5: Pour in ½ cup broth while scraping up browned bits from the pan bottom with a wooden spoon – this fond adds incredible flavor. When smooth, whisk in remaining broth and Dijon mustard. Simmer for 5 minutes until sauce coats the back of a spoon and reduces slightly.
Step 6: Remove pan from heat completely. Wait 30 seconds for the pan to cool slightly, then stir in sour cream until the sauce turns velvety and uniform. The residual heat will warm it without curdling. Never let sour cream boil or it will separate into an unappealing grainy texture.
Step 7: Slide the seared beef and accumulated juices back into the pan. Set heat to low and warm for 1 minute without additional cooking. The beef is already cooked perfectly and just needs to be heated through. Spoon over buttered noodles, garnish with chives, and finish with black pepper.
Perfect Pairings for Beef Stroganoff
Balance the richness of stroganoff with sides that add freshness and texture contrast.
Garlic Green Beans: Crisp-tender beans with a slight char cut through the creamy sauce beautifully while adding a vegetable element your family needs.
Simple Arugula Salad: Peppery greens dressed with lemon vinaigrette provide a bright, acidic counterpoint that cleanses your palate between bites of rich beef.
Roasted Root Vegetables: Caramelized carrots and parsnips bring natural sweetness that complements the savory Dijon notes without overwhelming the dish.
Crusty Sourdough Bread: Warm, tangy bread is perfect for soaking up every drop of that mushroom sauce you worked so hard to create.
Creamy Garlic Parmesan Mashed Potatoes: For an extra-indulgent dinner, serve stroganoff alongside fluffy mashed potatoes that soak up the velvety sauce.
Keeping Stroganoff Fresh
Store cooled stroganoff in an airtight container in the refrigerator for up to 3 days. I portion it into individual servings for quick lunches throughout the week.
Reheat gently over low heat, adding 2-3 tablespoons of beef broth to loosen the sauce. Stir frequently and remove from heat once warmed through (about 3-4 minutes). Do not bring to a boil or the sour cream will break and turn grainy.
This stroganoff also freezes beautifully for up to 2 months. Freeze in flat zip-top bags for easy thawing. I recommend serving it over fresh noodles rather than freezing the noodles with the sauce, as pasta texture suffers in the freezer. Let thaw in the refrigerator overnight, then reheat as directed above.
FAQs
Can I use a different cut of beef?
Absolutely. Sirloin or tenderloin work well, though rib-eye provides the most flavor. Just maintain the ¾ cm thickness for proper cooking and ensure you slice against the grain.
Why does my sauce look curdled?
This happens when sour cream hits high heat or boils. Always remove the pan from the burner and wait 30 seconds before stirring in sour cream. If it does curdle, whisk in 1-2 tablespoons of cold milk to bring it back together.
Can I make this ahead for meal prep?
Yes. Prepare the complete dish, then refrigerate. The flavors actually deepen overnight. Reheat gently with a bit of extra broth to restore the silky texture. Don’t skip the broth addition or the sauce will be too thick.
Gordon Ramsay Beef Stroganoff
Ingredients
Equipment
Method
- Pound the rib-eye to ¾ cm thickness using a meat mallet. Slice into finger-width strips across the grain, pat completely dry with paper towels, then season generously with salt and pepper. Let sit for 10 minutes at room temperature so the meat cooks evenly.
- Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Lay half the beef strips flat without crowding. Leave untouched for 30 seconds to develop a golden crust. Flip and cook 30 seconds more until beef reaches 54-57°C (130-135°F) for medium-rare. The strips should be pink inside with a caramelized exterior. Transfer to a plate. Add remaining oil and repeat with remaining beef.
- Lower heat to medium-high. Melt butter, add onions, and cook for 1 minute until softened and fragrant. Scatter mushrooms in a single layer and resist the urge to stir for 2 minutes. The mushrooms are ready when they’ve released their moisture and turned deep golden with slightly crispy edges. Stir and cook 2 minutes more. Season lightly with salt.
- Sprinkle flour over the vegetables and stir for 1 minute to eliminate the raw flour taste. The mixture will look dry and pasty at first, which is exactly what you want.
- Pour in ½ cup broth while scraping up browned bits from the pan bottom with a wooden spoon. When smooth, whisk in remaining broth and Dijon mustard. Simmer for 5 minutes until sauce coats the back of a spoon and reduces slightly.
- Remove pan from heat completely. Wait 30 seconds for the pan to cool slightly, then stir in sour cream until the sauce turns velvety and uniform. The residual heat will warm it without curdling. Never let sour cream boil or it will separate.
- Slide the seared beef and accumulated juices back into the pan. Set heat to low and warm for 1 minute without additional cooking. Spoon over buttered noodles, garnish with chives, and finish with black pepper.
