Gordon Ramsay Beef Stroganoff (Print-Friendly Version)

Tender rib-eye and mushrooms in creamy sauce, served over noodles for a rich, comforting dinner.

# What You’ll Need to Make This:

→ Main

01 - 600 g rib-eye steak, trimmed, pounded to 0.75 cm thickness and cut into strips
02 - 300 g cremini mushrooms, sliced 3 mm thick
03 - 1 medium onion, thinly sliced
04 - 2 tablespoons neutral oil

→ Sauce

05 - 2 tablespoons butter
06 - 1 tablespoon plain flour
07 - 150 ml full-fat sour cream
08 - 1 tablespoon Dijon mustard
09 - 500 ml low-salt beef broth

→ Seasoning and Garnish

10 - Kosher salt, to taste
11 - Freshly cracked black pepper, to taste
12 - Chopped chives, for garnish

→ To Serve

13 - Cooked egg noodles or tagliatelle

# How to Prepare:

01 - Bring rib-eye steak to room temperature, pound gently to 0.75 cm thickness, slice into strips, and season generously with salt and pepper.
02 - Heat 1 tablespoon oil over high heat in a wide sauté pan. Sear half the beef strips for 30 seconds per side until browned, then transfer to a plate. Repeat with remaining oil and beef strips.
03 - Reduce heat to medium. Melt butter, add onion and cook for 1 minute. Add mushrooms and sauté for 4 minutes until golden and moisture is released.
04 - Sprinkle flour over mushrooms and onions. Stir constantly for 1 minute to combine and cook out raw flour.
05 - Pour in 125 ml beef broth, scraping up any caramelized bits. Once smooth, gradually add remaining broth and Dijon mustard. Simmer gently for 5 minutes until sauce thickens slightly.
06 - Remove pan from heat. Stir in sour cream until the sauce becomes silky and homogenous.
07 - Return seared beef strips and any collected juices to the sauce. Warm gently on low for 1 minute; do not boil.
08 - Spoon stroganoff mixture over cooked buttered egg noodles or tagliatelle. Garnish generously with chopped chives.

# Extra Tips:

01 - Allow beef to rest at room temperature before slicing to ensure even cooking.
02 - If the pan runs dry before adding flour, deglaze with a splash of broth to prevent scorching.
03 - Opt for a wide pan to avoid crowding and ensure proper caramelization.
04 - If the sauce thickens too much after reheating, adjust with additional broth or reserved pasta water rather than extra cream.

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