Gordon Ramsay Beef Stroganoff (Print-Friendly Version)

Savory beef, sautéed mushrooms, and creamy sauce over noodles for a classic, comforting dinner.

# What You’ll Need to Make This:

→ Main

01 - 600 g rib-eye steak, trimmed, pounded to 0.75 cm thickness
02 - 300 g cremini mushrooms, sliced to 3 mm thickness
03 - 1 medium onion, thinly sliced
04 - 1 tablespoon Dijon mustard
05 - 150 ml full-fat sour cream
06 - 500 ml low-salt beef broth
07 - 2 tablespoons butter
08 - 1 tablespoon plain flour
09 - 2 tablespoons neutral oil, for searing
10 - Kosher salt, to taste
11 - Freshly cracked black pepper, to taste

→ Garnish & Serving

12 - Chopped chives, for garnish
13 - Egg noodles or tagliatelle, for serving

# How to Prepare:

01 - Pound rib-eye steak to 0.75 cm thickness, then slice into strips. Season thoroughly with kosher salt and freshly cracked black pepper.
02 - Heat 1 tablespoon neutral oil in a wide pan over high heat. Sear half the beef strips for 30 seconds on each side until browned but not cooked through. Transfer to a plate.
03 - Add remaining oil and sear the rest of the beef as before. Set all beef aside with collected juices.
04 - Reduce heat to medium. Melt butter in the same pan, add sliced onions and sauté for 1 minute. Add mushrooms and cook for 4 minutes until golden.
05 - Sprinkle plain flour evenly over vegetables. Stir constantly for 1 minute to form a roux.
06 - Pour in 125 ml (½ cup) of beef broth, scraping the pan until smooth. Add the remaining broth and Dijon mustard. Simmer gently for 5 minutes.
07 - Remove pan from heat. Stir in sour cream until sauce becomes silky and uniform.
08 - Return seared beef strips and their juices to the pan. Reheat on low for 1 minute without boiling.
09 - Ladle stroganoff over hot, buttered egg noodles or tagliatelle. Finish with chopped chives. Serve immediately.

# Extra Tips:

01 - Rest beef to room temperature before slicing to ensure even cooking.
02 - If the pan becomes too dry before adding flour, use a splash of broth to deglaze.
03 - Use a wide pan to promote proper caramelization; avoid crowding the ingredients.
04 - If the sauce thickens excessively after reheating, thin with additional broth or reserved pasta water rather than cream.

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