Rich, creamy, and indulgently savory, Gordon Ramsay’s Beef Stroganoff brings comfort food to new heights. This delightful recipe takes around 30 minutes to prepare and cook, making it perfect for a cozy weeknight dinner. With tender rib-eye steak and a luscious sauce, it’s a dish that’s bound to impress.
This recipe is ideal for beef lovers and anyone looking to elevate their home cooking. It’s perfect for a family meal or intimate gatherings. You can prepare the beef and sauce in advance, storing them separately for up to a day before serving.
Why You’ll Love This Recipe
- The rib-eye steak ensures a tender and juicy texture.
- A creamy sauce made with full-fat sour cream adds richness.
- Quick cooking means you’ll have dinner ready in just 30 minutes.
- The combination of flavors creates a satisfying umami experience.
What You’ll Need
Gather these essential ingredients for a delicious beef stroganoff.
For the Beef
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Vegetables
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
- 2 Tbsp butter
For the Sauce
- 150 ml / ⅔ cup full-fat sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp plain flour
- 500 ml / 2 cups low-salt beef broth
For Searing
- 2 Tbsp neutral oil, for searing
For Serving
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Use other cuts of beef for different flavors.
Substitutions & Swaps
- Rib-eye can be substituted with sirloin.
- Use Greek yogurt for lighter creaminess.
- Beef broth can be replaced with vegetable broth.
- Dijon mustard may be swapped for whole grain mustard.
How to Make It
Follow these steps for a delicious beef stroganoff.
Prep beef
Pound the rib-eye steak to ¾ cm thick, then slice it into strips; season generously with salt and pepper.
Sear batch 1
Heat 1 Tbsp of oil in a skillet over high heat; sear half of the beef for 30 seconds on each side, then transfer to a plate.
Sear batch 2
Add the remaining oil to the skillet; repeat the searing process with the rest of the beef, then set aside.
Brown veg
Lower the heat and melt the butter; add the sliced onion and cook for 1 minute before adding the mushrooms and cooking for an additional 4 minutes until golden brown.
Make roux
Sprinkle the flour over the vegetables; stir continuously for 1 minute to form a roux.
Deglaze
Pour in ½ cup of the beef broth, scraping up the fond from the pan; once smooth, add the remaining broth and Dijon mustard, then simmer for 5 minutes.
Finish sauce
Remove the skillet from heat and gently stir in the sour cream until the sauce is silky.
Warm beef
Return the beef and any juices to the pan; heat on low for 1 minute, ensuring everything is warmed through.
Serve
Ladle the stroganoff over buttered noodles and garnish with chopped chives.
How to Store It
Fridge: 3 to 4 days in an airtight container.
Freezer: No, the cream may separate.
Reheat: Gently on the stovetop for about 5 minutes.
Tips for Best Results
- Use a high-quality rib-eye for maximum tenderness.
- Don’t overcrowd the pan while searing the beef to get a proper crust.
- Allow the sauce to simmer long enough to develop its rich flavors.
- Garnish with fresh chives for an aromatic touch.
Serving Suggestions
- Pair with a robust red wine for a delightful evening.
- Serve with crusty bread to soak up the sauce.
- Enjoy with a side salad for a balanced meal.
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