Gordon Ramsay Beef Stroganoff Recipe: A Rich and Flavorful Classic

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There’s something special about a dish that combines tender beef, creamy sauce, and hearty noodles into one comforting meal. Gordon Ramsay’s Beef Stroganoff Recipe takes this traditional Russian dish to the next level with rich flavors, perfectly seared steak, and a luscious sour cream sauce.

If you’re looking for a meal that is luxurious, full of flavor, and easy to make, this is the perfect recipe for you. Whether you’re cooking for a family dinner or an intimate meal, this beef stroganoff will impress everyone at the table.

Let’s break down the steps so you can recreate Gordon Ramsay’s Beef Stroganoff like a pro!

Why You’ll Love This Recipe

✔️ Rich & Creamy: The velvety sauce coats every bite with indulgent flavor.
✔️ Quick & Easy: Ready in just 30 minutes, perfect for weeknight meals.
✔️ Tender Steak: Perfectly seared beef that melts in your mouth.
✔️ Classic with a Twist: Gordon Ramsay’s method ensures deep, bold flavors.
✔️ Perfect for Any Occasion: Whether it’s a casual meal or a fancy dinner, this dish always impresses.

Ingredients for Gordon Ramsay Beef Stroganoff Recipe

Here’s everything you need to make the best beef stroganoff at home:

IngredientQuantity
Scotch fillet steak (boneless ribeye)600g
Vegetable oil2 tbsp (divided)
Onion (large, sliced)1 (or 2 small)
Mushrooms (sliced)300g
Butter40g
Plain flour2 tbsp
Beef broth (reduced-salt preferred)500ml
Dijon mustard1 tbsp
Sour cream150ml
Salt & pepperTo taste
For Serving:
Pasta or egg noodles250-300g
Chopped chives (optional)Small handful

How to Make Gordon Ramsay’s Beef Stroganoff

1. Prepare the Steak

Before cooking, flatten the steak to about 0.75 cm (0.3 inches) thickness using a rolling pin or mallet. Then, slice into thin strips (about 0.5 cm wide), trimming off excess fat. Season with salt and pepper to taste.

2. Sear the Beef

Heat 1 tbsp of vegetable oil in a large skillet over high heat. Add half of the beef, spreading it in a single layer. Sear for 30 seconds on each side until browned but still pink inside. Remove and repeat with the remaining beef, adding another 1 tbsp of oil if needed. Set aside.

3. Cook the Vegetables

Lower the heat to medium-high. Add the butter and melt it. Toss in the sliced onions and cook for 1 minute. Add the mushrooms and cook until golden, scraping the bottom of the pan to deglaze and lift any browned bits.

4. Make the Sauce

Sprinkle flour over the onions and mushrooms, stirring for 1 minute. Slowly add half the beef broth, stirring constantly until smooth. Add the remaining broth, then mix in sour cream and Dijon mustard. Simmer on medium-low for 3–5 minutes until the sauce thickens. Season with salt and pepper to taste.

5. Combine the Beef and Sauce

Return the seared beef and its juices to the skillet. Let everything simmer together for 1 minute, allowing the flavors to meld.

6. Cook and Serve

Boil your pasta or egg noodles according to package instructions. Drain, then serve with the beef stroganoff on top. Garnish with chopped chives and extra black pepper if desired.

Serving Suggestions & Pairings

🔹 Side Dishes:

  • Steamed asparagus or sautéed green beans
  • Crusty garlic bread for dipping
  • A simple green salad with a light vinaigrette

🔹 Wine Pairing:

  • A bold Cabernet Sauvignon or Merlot pairs beautifully with the rich sauce.
  • Prefer white? Try a Chardonnay with creamy notes that complement the dish.

🔹 Other Ways to Serve It:

  • Over mashed potatoes instead of pasta
  • With rice for a classic Eastern European-style meal
  • Paired with cauliflower mash for a lower-carb option

Pro Tips for the Best Beef Stroganoff

Use Quality Beef: Scotch fillet (ribeye) is ideal for tenderness and flavor.
Sear, Don’t Overcook: Searing on high heat ensures a juicy texture.
Don’t Skip the Dijon Mustard: It enhances the depth of flavor.
Adjust the Sauce Consistency: If too thick, add a splash of beef broth; if too thin, let it simmer longer.
Balance the Acidity: If you prefer a tangier sauce, add a squeeze of lemon juice or an extra spoonful of Dijon.

How to Store & Reheat Leftovers

Refrigeration

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze in a sealed container for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

  • Stovetop: Warm on medium heat, stirring occasionally. Add a little broth or cream if needed.
  • Microwave: Heat in 30-second intervals, stirring between each round.

Frequently Asked Questions

1. What makes Gordon Ramsay’s Beef Stroganoff special?

Gordon Ramsay’s version focuses on perfectly seared beef, a well-balanced creamy sauce, and just the right amount of seasoning to enhance the dish’s flavors.

2. Can I use a different type of meat?

Yes! Sirloin, tenderloin, or even ground beef work well in this recipe.

3. What’s the best substitute for sour cream?

You can use Greek yogurt, crème fraîche, or heavy cream for a slightly different texture.

4. Can I make this dish gluten-free?

Absolutely! Replace flour with cornstarch and serve over gluten-free pasta or rice.

5. How do I make this dish spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for some heat.

6. Can I make it ahead of time?

Yes! Prepare the sauce and beef ahead of time, then store separately. When ready to serve, reheat and combine with fresh-cooked pasta.

Final Thoughts

If you love rich, creamy, and comforting meals, Gordon Ramsay’s Beef Stroganoff is a must-try. It’s quick to make, full of flavor, and perfect for any occasion. Whether you’re cooking for a weeknight dinner or a special event, this dish is sure to impress!

So, grab your ingredients, follow these simple steps, and enjoy a restaurant-quality meal in the comfort of your home.

Bon appétit! 🍽️

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Gordon Ramsay Beef Stroganoff Recipe: A Rich and Flavorful Classic


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  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Gordon Ramsay Beef Stroganoff recipe is a rich and flavorful classic, featuring perfectly seared steak, a creamy sour cream sauce, and hearty noodles. It’s an indulgent yet easy-to-make dish perfect for any occasion!


Ingredients

  • 600g Scotch fillet steak (boneless ribeye)
  • 2 tbsp vegetable oil (divided)
  • 1 large onion, sliced (or 2 small)
  • 300g mushrooms, sliced
  • 40g butter
  • 2 tbsp plain flour
  • 500ml beef broth (reduced-salt preferred)
  • 1 tbsp Dijon mustard
  • 150ml sour cream
  • Salt & pepper to taste
  • 250300g pasta or egg noodles (for serving)
  • Small handful chopped chives (optional, for garnish)

Instructions

  1. Prepare the Steak: Flatten the steak to about 0.75 cm thickness using a rolling pin or mallet. Slice into thin strips (about 0.5 cm wide) and season with salt and pepper.
  2. Sear the Beef: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add half the beef in a single layer and sear for 30 seconds on each side until browned but still pink inside. Remove and repeat with remaining beef, adding another 1 tbsp oil if needed. Set aside.
  3. Cook the Vegetables: Lower heat to medium-high. Add butter, melt it, then toss in sliced onions. Cook for 1 minute. Add mushrooms and cook until golden, scraping the pan to deglaze.
  4. Make the Sauce: Sprinkle flour over onions and mushrooms, stirring for 1 minute. Slowly add half the beef broth while stirring constantly. Add remaining broth, then mix in sour cream and Dijon mustard. Simmer on medium-low for 3–5 minutes until sauce thickens. Season with salt and pepper.
  5. Combine the Beef and Sauce: Return the seared beef and its juices to the skillet. Simmer together for 1 minute to meld flavors.
  6. Cook and Serve: Boil pasta or egg noodles according to package instructions. Drain, then serve topped with the beef stroganoff. Garnish with chopped chives.

Notes

  • Use Scotch fillet (ribeye) for the best tenderness and flavor.
  • Sear beef on high heat to retain juiciness.
  • Dijon mustard enhances the depth of flavor—don’t skip it!
  • Adjust sauce consistency by adding more broth if too thick or simmering longer if too thin.
  • Add a squeeze of lemon juice for a slight tangy kick.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian

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