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Gordon Ramsay Beef Stroganoff Recipe

Gordon Ramsay Beef Stroganoff Recipe
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★★★★★

5.2 from 13 reviews

Gordon Ramsay’s Beef Stroganoff is a rich, creamy dish featuring tender seared sirloin strips simmered in a flavorful mushroom and sour cream sauce, perfectly paired with egg noodles. This classic Russian-inspired recipe is elevated with smoked paprika, Dijon mustard, and fresh thyme, creating a comforting meal that’s both elegant and approachable.

Ingredients

Scale

For the Beef

  • 1 lb sirloin steak (or filet mignon), sliced into thin strips
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Sauce

  • 1 tablespoon butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz cremini or button mushrooms, sliced
  • ½ teaspoon smoked paprika
  • 1 tablespoon Dijon mustard
  • ¼ cup dry white wine (or beef broth)
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • ¾ cup sour cream (or crème fraîche)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • Salt and pepper, to taste

For Serving

  • 8 oz egg noodles, cooked
  • 1 tablespoon chopped parsley (for garnish)
  • Extra black pepper and Parmesan cheese (optional)

Instructions

  1. Sear the Beef: Season the beef strips with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the beef strips and sear for 1–2 minutes per side until browned, making sure not to overcrowd the pan by cooking in batches if necessary. Transfer the beef to a plate and set aside.
  2. Cook the Aromatics & Mushrooms: In the same skillet, melt 1 tablespoon of butter over medium heat. Add onions and garlic, sautéing until softened, about 3 minutes. Stir in the sliced mushrooms and cook until golden brown, about 5 minutes. Sprinkle in smoked paprika and Dijon mustard, stirring well to coat.
  3. Deglaze the Pan: Pour in the white wine (or beef broth), scraping up any browned bits from the bottom of the pan to add flavor. Let the mixture simmer for 2 minutes to allow the alcohol to cook off and reduce slightly.
  4. Make the Creamy Sauce: Add beef broth and Worcestershire sauce, stirring to combine. Lower the heat and carefully stir in the sour cream, making sure it blends smoothly without curdling. Add fresh thyme and season with salt and pepper to taste.
  5. Return the Beef & Serve: Add the seared beef strips back into the skillet, tossing them in the sauce for 1–2 minutes until warmed through. Serve immediately over cooked egg noodles, garnished with chopped parsley, extra black pepper, and Parmesan cheese if desired.

Notes

  • Use high heat for searing to lock in juices and create a flavorful crust.
  • Do not overcrowd the skillet when searing the beef; cook in batches if needed.
  • Deglaze the pan thoroughly to capture all the rich browned bits for the sauce.
  • Stir sour cream in off the heat or over low heat to prevent curdling.
  • Substitute white wine with beef broth if avoiding alcohol.
  • Serve over gluten-free pasta or rice for a gluten-free option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Vegetarian variation can be made using portobello mushrooms instead of beef.

Nutrition

Keywords: Beef Stroganoff, Gordon Ramsay, creamy beef recipe, mushroom sauce, egg noodles, comfort food, easy dinner, classic Russian dish

Find it online: https://tastemadebyclara.com/gordon-ramsay-beef-stroganoff-recipe/