There’s something magical about a dish that transforms simple ingredients into restaurant-quality comfort food. Gordon Ramsay Beef Stroganoff does exactly that with tender beef strips, earthy mushrooms, and a luscious cream sauce that clings to every bite. I’ve made this countless times for weeknight dinners, and it never fails to impress my family.
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Ingredients for Gordon Ramsay Beef Stroganoff
I always reach for sirloin steak when making this recipe because it delivers the perfect balance of tenderness and flavor without breaking the bank. My go-to approach is slicing the beef against the grain into thin strips, which ensures every piece stays tender. Quality ingredients make all the difference here, so I recommend using fresh cremini mushrooms and full-fat sour cream (at room temperature) for the richest sauce.
- 1 lb sirloin steak (or filet mignon), sliced into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon butter (for sauce)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced – I prefer cremini for their deeper, earthier flavor
- ½ teaspoon smoked paprika
- 1 tablespoon Dijon mustard – My preference is grainy Dijon for extra texture and tang
- ¼ cup dry white wine (or beef broth)
- 1 cup beef broth – In my experience, low-sodium broth gives you better control over seasoning
- 1 teaspoon Worcestershire sauce
- ¾ cup sour cream (or crème fraîche), at room temperature – I usually let this sit out for 15 minutes to prevent curdling
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- 8 oz egg noodles, cooked
- 1 tablespoon chopped fresh parsley (for garnish)
- Extra black pepper and Parmesan cheese (optional)
Step-by-Step Instructions
I recommend preparing all your ingredients before you start cooking because this recipe moves quickly once you begin. In my experience, having everything ready prevents overcooking the beef and ensures perfectly timed results.
Step 1: Season the beef strips generously with salt and black pepper on all sides. Heat olive oil and butter in a large cast-iron skillet over medium-high heat until the butter foams and the pan is very hot. Add beef strips in a single layer, working in batches if needed to avoid overcrowding. Sear for 1 to 2 minutes per side until you see a deep golden-brown crust forming, then transfer to a plate and set aside.
Step 2: Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add diced onions and cook for about 2 minutes until they start softening and turning translucent, then stir in minced garlic and sauté for another minute until fragrant. Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and develop rich golden-brown edges.
Step 3: Sprinkle smoked paprika over the mushrooms and stir in Dijon mustard, coating everything evenly. Pour in white wine and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until it reduces by half and the alcohol cooks off.
Step 4: Add beef broth and Worcestershire sauce, stirring to combine. Reduce heat to low and slowly stir in the room-temperature sour cream, making sure it blends smoothly without separating. Use gentle, circular motions to incorporate it fully. Add fresh thyme and season with salt and pepper to taste, adjusting as needed.
Step 5: Return the seared beef strips to the skillet along with any accumulated juices from the plate. Gently toss the beef in the sauce for 1 to 2 minutes until heated through, being careful not to overcook. Serve immediately over cooked egg noodles, rice, or creamy mashed potatoes, garnished with chopped parsley and freshly cracked black pepper.
Best Side Dishes for Gordon Ramsay Beef Stroganoff
This rich, creamy dish pairs beautifully with sides that add freshness, crunch, or balance to the meal.
Roasted Brussels Sprouts: The caramelized, slightly crispy texture of roasted Brussels sprouts cuts through the richness of the cream sauce while adding a nutritious green vegetable to your plate. Their nutty flavor complements the earthy mushrooms perfectly.
Simple Garden Salad: A crisp salad with mixed greens, cucumber, and cherry tomatoes dressed in a light vinaigrette provides refreshing contrast to the hearty stroganoff. The acidity from the dressing helps balance the rich, savory flavors.
Garlic Bread: Crusty garlic bread rolls are perfect for soaking up every last bit of that creamy sauce. The toasted bread adds satisfying crunch and the garlic echoes the savory notes in the main dish.
Steamed Green Beans: Lightly steamed green bean casserole style beans or simple buttered green beans with a touch of lemon offer a clean-tasting side that adds color and nutrients without competing with the stroganoff’s bold flavors.
Roasted Root Vegetables: Carrots, parsnips, and turnips roasted until caramelized bring natural sweetness and hearty texture that pair wonderfully with the savory beef, especially during cooler months. They add beautiful color to your plate too.
Storage & Serving Tips
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, which is completely normal. For longer storage, freeze the beef and sauce without noodles in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating.
When reheating, I recommend doing so gently over low heat on the stovetop, adding a splash of beef broth or water to loosen the sauce and prevent it from breaking. Stir frequently and heat just until warmed through. Avoid using high heat or the microwave at full power, as this can cause the sour cream to separate and make the beef tough.
This stroganoff is incredibly versatile and works beautifully over various bases. While egg noodles are traditional, it’s equally delicious served over rice, creamy mashed potatoes, or even buttered pasta. Pro tip: make the sauce ahead and simply reheat it while you sear fresh beef for an even quicker weeknight meal.
FAQs
Can I use a different cut of beef for this recipe?
Yes, you can substitute with ribeye, flank steak, or even ground beef for a budget-friendly version. Just adjust cooking time accordingly and slice against the grain for maximum tenderness.
Why does my sour cream sauce look separated or curdled?
This happens when sour cream is added to sauce that’s too hot or is boiled after adding. Always reduce heat to low before stirring in sour cream and avoid bringing the sauce to a boil afterward.
Can I make this recipe in a slow cooker?
Absolutely. Use tougher cuts like chuck roast, sear the beef first, then combine all ingredients except sour cream in the slow cooker. Cook on low for 6 to 8 hours, then stir in sour cream during the last 15 minutes.
Gordon Ramsay Beef Stroganoff
Ingredients
Equipment
Method
- Season the beef strips generously with salt and black pepper on all sides. Heat olive oil and butter in a large cast-iron skillet over medium-high heat until the butter foams and the pan is very hot. Add beef strips in a single layer, working in batches if needed to avoid overcrowding. Sear for 1 to 2 minutes per side until you see a deep golden-brown crust forming, then transfer to a plate and set aside.
- Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add diced onions and cook for about 2 minutes until they start softening and turning translucent, then stir in minced garlic and sauté for another minute until fragrant. Add sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and develop rich golden-brown edges.
- Sprinkle smoked paprika over the mushrooms and stir in Dijon mustard, coating everything evenly. Pour in white wine and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until it reduces by half and the alcohol cooks off.
- Add beef broth and Worcestershire sauce, stirring to combine. Reduce heat to low and slowly stir in the room-temperature sour cream, making sure it blends smoothly without separating. Use gentle, circular motions to incorporate it fully. Add fresh thyme and season with salt and pepper to taste, adjusting as needed.
- Return the seared beef strips to the skillet along with any accumulated juices from the plate. Gently toss the beef in the sauce for 1 to 2 minutes until heated through, being careful not to overcook. Serve immediately over cooked egg noodles, rice, or mashed potatoes, garnished with chopped parsley and freshly cracked black pepper.
