Gordon Ramsay Beef Stroganoff is a rich and comforting dish featuring tender strips of beef cooked with mushrooms, onions, and a creamy sauce that’s seasoned just right. The sauce, made with sour cream and a touch of mustard, gives it a delightful tang that perfectly balances the beef’s savory flavor. It’s a classic recipe with a bit of Gordon Ramsay’s bold touch, making it feel special yet familiar.
I love making this dish when I want something cozy but still impressive, especially on cooler evenings. The beef stays juicy and tender, and the creamy sauce feels like a warm hug on a plate. One tip I’ve picked up is to make sure you don’t overcook the beef; it should stay soft and melt in your mouth. I always find that a quick sear and then letting it simmer in the sauce works best.
My favorite way to serve this stroganoff is over a bed of buttered egg noodles or some buttery mashed potatoes. It soaks up the sauce beautifully, making every bite comforting and flavorful. Every time I make it, I get comments about how satisfying and well-balanced the dish is. It’s a great meal to share with family or friends because it feels special but comes together without too much fuss.
Key Ingredients & Substitutions
Beef: Using fillet or sirloin gives you tender, juicy strips. If you’re on a budget, chuck steak works well but cook it a bit longer to get it tender. I like quick searing to keep it soft.
Mushrooms: Cremini or button mushrooms add great flavor and texture. If you can find shiitake or portobello, they add a nice earthiness, but stick to sliced for even cooking.
Sour Cream: It adds creaminess and tang. Greek yogurt is a good substitute if you want something lighter, but add it off the heat to avoid curdling.
Dijon Mustard & Worcestershire Sauce: These give the sauce a subtle kick and depth. If you don’t have Worcestershire sauce, a splash of soy sauce can work in a pinch.
How Do I Make Sure the Beef Stays Tender and Juicy?
The key is to sear the beef quickly over high heat. Here’s what works for me:
- Pat the beef dry before seasoning to get a good sear.
- Use a hot pan with oil but don’t overcrowd it — cook in batches if needed.
- Sear each side for just 1-2 minutes until browned but still pink inside.
- Remove beef before cooking veggies to prevent overcooking it in the sauce.
- Add the beef back in just at the end to warm through gently without simmering too long.
This technique locks in juices and prevents the meat from getting tough.
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing the beef quickly and cooking the sauce evenly.
- Wooden spoon or silicone spatula – helps you stir the sauce and scrape the pan without scratching.
- Measuring cups and spoons – to keep your ingredient amounts exact, especially for the mustard and Worcestershire sauce.
- Sharp chef’s knife – makes cutting the beef and chopping onions and garlic quick and safe.
- Cutting board – provides a clean space to prep your ingredients efficiently.
Flavor Variations & Add-Ins
- Swap beef for sliced chicken breast or thigh for a lighter, quicker version that still tastes great.
- Add a splash of white wine to the sauce before simmering to give it a subtle tangy depth.
- Mix in fresh thyme or rosemary when cooking the onions for an herby twist.
- Stir in a handful of frozen peas or chopped spinach at the end for extra color and veggies.
Gordon Ramsay Beef Stroganoff
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb (450g) beef fillet or sirloin, cut into 1-inch strips
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup (240ml) beef stock
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup (120ml) sour cream
- 2 tbsp unsalted butter
- Fresh parsley, chopped for garnish
- Egg noodles or buttered mashed potatoes, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making it a quick and satisfying meal option. You’ll spend a few minutes prepping the beef and vegetables, followed by searing, simmering, and finishing with a creamy sauce. Total time: 30 minutes.
Step-by-Step Instructions:
1. Season and Sear the Beef:
Season the beef strips with salt and pepper. Heat olive oil in a large skillet over high heat. Quickly sear the beef for 1-2 minutes on all sides until nicely browned but not fully cooked. Remove the beef and set it aside.
2. Cook Onions, Garlic, and Mushrooms:
Reduce heat to medium and add butter to the same pan. Sauté the chopped onion until softened, about 3-4 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are browned and their moisture evaporates, about 5-6 minutes.
3. Make the Sauce and Finish:
Sprinkle flour over the onions and mushrooms and stir for 1 minute to cook out the raw taste. Gradually add beef stock while stirring constantly, then bring to a simmer. Add Dijon mustard and Worcestershire sauce, simmer for 2-3 minutes until the sauce slightly thickens. Return the beef to the pan and heat through for 1-2 minutes without overcooking. Remove from heat and stir in sour cream until smooth. Taste and adjust seasoning if needed.
4. Serve:
Serve your creamy beef stroganoff hot over egg noodles or buttery mashed potatoes. Sprinkle freshly chopped parsley on top for a fresh, colorful touch.
Can I Use Frozen Beef for This Stroganoff?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for a better sear.
Can I Substitute Sour Cream with Something Else?
Greek yogurt works well as a substitute for sour cream. Add it off the heat to prevent curdling and keep the sauce creamy.
How Should I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
What’s the Best Side to Serve with Beef Stroganoff?
Classic options are buttered egg noodles or creamy mashed potatoes, which soak up the delicious sauce perfectly. Roasted vegetables also make a great side if you want to add some greens.
