Gordon Ramsay Beef Stroganoff

This rich beef stroganoff is my comfort food solution when I crave deep flavor and creamy sauce on a weeknight schedule. Tender strips of rib-eye soak up a mushroom and sour cream sauce while buttery egg noodles catch every drop. It is a dish that never fails to impress yet feels wonderfully familiar each time.

I grew up eating humble versions but discovered just how velvet-rich and hearty beef stroganoff could be after I tried using rib-eye and real sour cream. It went from a forgettable meal to something we look forward to making when cold nights hit.

Ingredients

• Rib-eye steak: Choose well-marbled steak for tender juicy bites Rib-eye works best for its flavor but you can use sirloin if needed
• Cremini mushrooms: Slice them thick for meatiness These give an earthy savory depth White mushrooms are a fine swap but cremini shine here
• Medium onion: Sweetness rounds out the sauce Choose a firm onion with tight skin
• Dijon mustard: Adds tang and complexity A true flavor enhancer Choose real Dijon not yellow mustard
• Full-fat sour cream: This is the key to a glossy rich sauce Avoid low fat for best texture
• Low-salt beef broth: Lets you control seasoning Look for one with real beef flavor and no artificial colors
• Butter: Brings a silky finish European style butter is gold if you have it
• Plain flour: Thickens the sauce A little goes a long way Always sift to prevent lumps
• Neutral oil: For charring the beef Use an oil with high smoke point like grapeseed or canola
• Kosher salt and black pepper: Always season beef before cooking Cracked black pepper brings a gentle bite
• Chopped chives: Bright herby lift Snip fresh not dried for garnish
• Egg noodles or tagliatelle: Classic Russian side Broad noodles catch the sauce beautifully

Step-by-Step Instructions

Prep the Beef:

Pound the rib-eye steak until just under a centimeter thick with a meat mallet or rolling pin This helps every strip cook evenly Slice against the grain into thin strips and season very well with salt and freshly cracked pepper

Sear the Beef in Two Batches:

Heat half the oil in a wide high sided skillet until it is just about smoking Add half of the beef strips and let them sizzle undisturbed for about thirty seconds Turn and brown the other side for another thirty seconds You want deep color but do not cook through Remove to a plate Repeat with the second batch and rest the beef while you make the sauce

Brown the Vegetables:

With the skillet still hot reduce the heat and melt the butter Add all the sliced onion and cook for one minute stirring well Add mushrooms and keep cooking for another four minutes stirring occasionally until everything is golden and moisture has mostly evaporated

Make a Roux:

Sprinkle flour evenly over the onions and mushrooms Stir constantly for about one minute making sure the flour is fully incorporated and smells a bit nutty This step thickens your sauce later

Deglaze the Pan:

Pour a splash of beef broth into the pan Scrape every bit of browned flavor off the bottom with a wooden spoon Once the liquid is smooth slowly pour in the remaining broth and add Dijon mustard Whisk everything together Bring to a boil then down to a simmer for about five minutes until the sauce begins to thicken

Finish the Cream Sauce:

Take the pan off the heat and stir in the sour cream Fully combine until the sauce is silky and you no longer see white streaks Taste and adjust seasoning if needed

Return Beef to Sauce:

Tip all the reserved beef and any juices back into the pan Warm gently over very low heat for about one minute Just enough to reheat the beef without overcooking it

Serve:

Spoon the stroganoff over bowls of hot buttered egg noodles or tagliatelle Scatter chives over the top for color and zest

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The sweet tang from full fat sour cream is my favorite part My daughter always sneaks into the kitchen for a spoonful of raw sour cream while I finish tossing the noodles Old family habits are hard to break and this dish feels like home every time

Storage Tips

Cool leftover stroganoff completely and store it in an airtight container in the refrigerator for up to three days For longer storage freeze portions in freezer safe containers Sauce will thicken when chilled so I add a ladle of broth or pasta water when I reheat Thaw frozen stroganoff overnight in the fridge for best texture

Ingredient Substitutions

If rib-eye is out of reach try sirloin or even skirt steak for tender results Portobello mushrooms can stand in for cremini if needed Greek yogurt with a splash of lemon can replace sour cream in a pinch Use vegetable broth for a lighter note if you do not have beef broth

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Serving Suggestions

For a classic approach serve beef stroganoff over wide egg noodles If you prefer something lighter spoon over steamed rice or cauliflower mash Add a crisp green salad or braised green beans as a side for a full meal

A Bit of History

Beef stroganoff has Russian roots and became popular in the mid twentieth century as a company dish The magic really comes from the balance of tang and savory depth with the creamy finish It has since spread around the globe in many forms but there is nothing like the homemade original

Recipe FAQs

→ What cut of beef works best for this dish?

Rib-eye steak is ideal due to its tenderness and rich flavor, ensuring juicy, flavorful strips when cooked quickly.

→ How do you keep the beef tender and not overcooked?

Sear beef in small batches for short intervals and avoid crowding the pan. This ensures a caramelized exterior while keeping the inside tender.

→ Can I swap out cremini mushrooms?

Yes, you can use white button mushrooms or even wild varieties for a different flavor and texture profile.

→ What can I serve with this stroganoff?

Buttered egg noodles or tagliatelle work beautifully, but rice or mashed potatoes make great alternatives for soaking up the sauce.

→ How do I keep the sauce from splitting?

Remove the pan from heat before stirring in sour cream, and avoid boiling once the dairy is added to maintain a smooth, creamy sauce.

→ Is there a way to lighten the sauce?

You can use light sour cream or Greek yogurt, but be cautious as lower-fat dairy can be more prone to curdling when heated.