There’s something magical about a creamy, savory stroganoff that transforms a regular Tuesday into something special. Gordon Ramsay Beef Stroganoff brings restaurant-quality comfort food right to your kitchen, with tender beef strips swimming in a rich, mushroom-studded sauce that’ll have everyone asking for seconds.
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Ingredients for Gordon Ramsay Beef Stroganoff
I’ve made this stroganoff countless times, and I’ve learned that quality ingredients make all the difference. I always use fresh mushrooms rather than canned – the texture and flavor are incomparable. My preference is to slice the beef against the grain for maximum tenderness, and I recommend choosing a good-quality sirloin for the best results.
- 1 pound beef sirloin (sliced into thin strips against the grain) – I usually freeze the beef for 15 minutes before slicing for cleaner cuts
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced) – Pro tip: fresh garlic beats jarred every time
- 8 ounces mushrooms (sliced) – In my experience, cremini mushrooms add deeper flavor than white button mushrooms
- 1 tablespoon all-purpose flour
- 1 cup beef broth – I recommend using low-sodium broth so you can control the salt level
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream (full-fat works best for creaminess)
- Salt and pepper (to taste)
- Fresh parsley (chopped for garnish)
- 12 ounces egg noodles
- 1 tablespoon butter (optional, for tossing noodles)
Step-by-Step Instructions
In my experience, the key to perfect stroganoff is not rushing the beef searing process – that caramelization builds incredible flavor. Take your time with each step, and you’ll be rewarded with restaurant-quality results.
Step 1: Bring a large pot of salted water to a rolling boil and cook the egg noodles according to package directions until they’re al dente (tender but still slightly firm to the bite), about 8-10 minutes. Drain well and set aside, tossing with a tiny bit of butter if desired to prevent sticking.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the beef strips in a single layer (work in batches if needed to avoid crowding) and sear for 3-4 minutes until beautifully browned with golden-brown edges. Don’t stir too much – let them develop that golden crust. Remove and set aside.
Step 3: Add the remaining tablespoon of olive oil to the same skillet and toss in the chopped onion. Sauté for 2-3 minutes until softened and translucent, then add the minced garlic and cook for another minute until fragrant – be careful not to burn the garlic.
Step 4: Stir in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they’ve released their moisture and turned golden brown. This step concentrates the mushroom flavor beautifully.
Step 5: Sprinkle the flour over the mushroom mixture and stir continuously for about 1 minute to cook out the raw flour taste. This creates the base for your silky sauce.
Step 6: Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps. Let the mixture simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon.
Step 7: Reduce the heat to low (this is crucial to prevent curdling) and stir in the sour cream until completely smooth and incorporated. Cook for another 2 minutes without boiling – high heat can cause the sour cream to curdle. Season generously with salt and pepper to taste.
Step 8: Return the seared beef to the skillet along with any accumulated juices, stirring gently to coat everything in that luscious sauce. Heat through for 2 minutes, then serve immediately over the prepared noodles and garnish with fresh parsley.
Perfect Pairings for Your Stroganoff
This rich, creamy stroganoff pairs beautifully with sides that add freshness and balance to your plate.
Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the stroganoff and adds a refreshing crunch that balances the creamy sauce perfectly.
Roasted Asparagus: Tender asparagus spears roasted with garlic and lemon bring a bright, slightly bitter note that complements the savory beef while adding important vegetables to your meal.
Garlic Bread: Crusty bread brushed with garlic butter is perfect for soaking up every last bit of that incredible sauce – your family will fight over the last slice.
Steamed Green Beans: Lightly seasoned green beans provide a fresh, crisp texture contrast to the tender beef and creamy noodles, plus they add nutritional value without overwhelming the main dish.
Roasted Brussels Sprouts: Caramelized Brussels sprouts with a touch of balsamic vinegar offer earthy flavors and satisfying texture that pair wonderfully with the mushroom notes in the stroganoff. If you’re looking for more creative side ideas, check out these high-protein dinner options that complement beef dishes beautifully.
Keeping It Fresh
Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. I recommend storing the noodles separately if possible, as they tend to absorb the sauce during storage.
When reheating, do so gently on the stovetop over low heat, adding a splash of beef broth or milk to restore the creamy consistency. The microwave works in a pinch – just use 50% power and stir frequently to ensure even heating.
This dish is incredibly versatile for meal prep. You can make the beef and sauce ahead of time and cook fresh noodles when you’re ready to serve, or switch up the base entirely by serving over rice, mashed potatoes, or even cauliflower rice for a lower-carb option.
FAQs
Can I use a different cut of beef for this stroganoff?
Absolutely! While sirloin is ideal for its balance of tenderness and flavor, you can use ribeye for extra richness, flank steak for a leaner option, or even tenderloin for special occasions. Just make sure to slice against the grain for maximum tenderness.
Why does my sauce look separated or curdled?
This usually happens when the heat is too high after adding the sour cream. Always reduce to low heat before incorporating dairy, and never let the sauce boil once the sour cream is added. If it happens, whisk in a tablespoon of warm broth to help bring it back together.
Can I make this recipe ahead of time?
Yes! Prepare the stroganoff completely, let it cool, then refrigerate. The flavors actually deepen overnight. Reheat gently and add a splash of broth to restore the creamy texture. Cook the noodles fresh for best results.
Gordon Ramsay Beef Stroganoff
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil and cook the egg noodles according to package directions until al dente (tender but still slightly firm), about 8-10 minutes. Drain well and set aside, tossing with butter if desired.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and sear for 3-4 minutes until browned with golden edges. Remove and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Sauté the chopped onion for 2-3 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they’ve released their moisture and turned golden brown.
- Sprinkle the flour over the mushroom mixture and stir continuously for about 1 minute to cook out the raw flour taste.
- Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps. Let the mixture simmer for 2-3 minutes until it thickens and coats the back of a spoon.
- Reduce the heat to low and stir in the sour cream until completely smooth. Cook for another 2 minutes without boiling. Season generously with salt and pepper to taste.
- Return the seared beef to the skillet along with any accumulated juices, stirring gently to coat everything in the sauce. Heat through for 2 minutes, then serve immediately over the prepared noodles and garnish with fresh parsley.
Notes
