Gordon Ramsay Beef Stroganoff

This creamy beef stroganoff is pure comfort food made for chilly evenings or for impressing guests with minimal fuss. Juicy strips of rib-eye steak, earthy cremini mushrooms, and a silky sour cream sauce all come together in less than thirty minutes. For years, when I want a hearty one-pan dinner that feels fancy yet is simple enough for weeknights, this classic Russian dish is my go-to.

The first time I made this, it was a snowy night and we wanted something both rich and fast. Now my family asks for it whenever comfort food cravings strike.

Ingredients

• Rib-eye steak: gives a buttery and tender bite. Pick steaks with good marbling and bring them to room temperature before slicing
• Cremini mushrooms: add earthy umami flavor. Choose firm dry mushrooms for the best texture
• Onion: sweetens and enriches the base. A yellow onion sliced very thinly will melt into the sauce
• Dijon mustard: lends tangy brightness to cut through the richness. Go for a good-quality Dijon for balanced heat
• Full-fat sour cream: delivers signature creaminess without breaking. Look for one without stabilizers so it melts smoothly
• Low-salt beef broth: helps control the saltiness of the finished sauce. Homemade broth adds extra depth if you have it
• Butter: helps brown the vegetables and tastes luxurious
• Plain flour: thickens the sauce just right. Sift before stirring in if it is lumpy
• Neutral oil: like canola or grapeseed is best for searing without burning
• Kosher salt and cracked black pepper: season every layer. Always season beef generously before cooking
• Chopped chives: add a burst of freshness at the end. Snip with scissors right before garnishing
• Egg noodles or tagliatelle: are classic bases. Go for wide ribbons that can soak up the sauce

Step-by-Step Instructions

Prep the Steak:

Pound the rib-eye until it is about three-quarters of a centimeter thick then slice into even strips across the grain for maximum tenderness. Season with kosher salt and black pepper so that flavor gets into the meat before cooking

Sear the Beef:

Heat half the oil in a wide pan over high heat until smoking hot. Place half the beef strips in without crowding and sear for about thirty seconds per side until a deep brown crust forms. Transfer to a plate so they stay juicy

Repeat Searing:

Add the rest of the oil and sear the remaining beef strips in the same way. Remove and set aside with any juices

Brown the Vegetables:

Lower the heat to medium and melt the butter in the same pan. Add the thin-sliced onion and cook for about one minute to soften before adding the mushrooms. Let them cook undisturbed for about four minutes until golden brown edges appear

Make the Roux:

Sprinkle the flour over the mushrooms and onion. Stir constantly for about one minute so the flour loses its raw flavor and binds to the vegetables

Deglaze and Simmer:

Pour in about half a cup of beef broth and scrape up the browned bits from the bottom. Once smooth, add the remaining broth and the Dijon mustard. Let the mixture bubble gently for five minutes so the flavors concentrate

Finish the Sauce:

Take the pan off the heat and stir in the sour cream until the sauce is silky and uniform. This step keeps it from splitting

Warm the Beef:

Return the seared beef and collected juices to the pan. Heat gently on low for about one minute so the beef does not overcook

Serve:

Ladle the stroganoff over a bed of hot, buttered egg noodles or tagliatelle. Finish with a scattering of chopped chives for color and bite

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Chives are my not-so-secret favorite touch. Their fresh flavor cuts through the richness and looks gorgeous sprinkled on top. My kids love to help chop them with kitchen scissors most of all on this dish

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. For best flavor reheat gently over low heat and add a splash of broth if the sauce thickens. Avoid using high heat so the sour cream does not split

Ingredient Substitutions

Substitute sirloin or strip steak for rib-eye if desired. For mushrooms, white buttons work in a pinch. Greek yogurt can stand in for sour cream but stir in off the heat for a smooth texture

Serving Suggestions

This dish shines with wide egg noodles but is also great over buttery mashed potatoes. For extra crunch serve with a crisp green salad or some quick-pickled cucumbers on the side

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Cultural and Historical Context

Beef stroganoff originated in Russia in the nineteenth century and was named for the Stroganov family. The original version was much simpler and over time evolved to include mushrooms and sour cream as it spread throughout Europe

Recipe FAQs

→ What cut of beef works best for this dish?

Rib-eye is ideal due to its marbling and tenderness, ensuring juicy, flavorful strips after quick searing.

→ How do you prevent the beef from overcooking?

Sear the beef quickly over high heat in batches. Remove from the pan early and add back at the end to rewarm gently.

→ Why add flour to the sauce?

Flour helps thicken the sauce, creating a silky texture that clings beautifully to meat and noodles.

→ Can I substitute mushrooms?

Yes, cremini add depth, but button or portobello mushrooms work well for a similar savory flavor.

→ How can I keep the sauce smooth and creamy?

Add sour cream off the heat and stir until blended to avoid curdling and ensure a luxurious texture.

→ What’s the best way to serve this dish?

Serve over freshly cooked egg noodles or tagliatelle, topped with chopped chives for brightness.