Why Make This Recipe

Gordon Ramsay’s Beef Stroganoff is a delightful dish that combines tender strips of beef with rich, creamy sauce, and earthy mushrooms. This recipe is perfect for weeknight dinners or special occasions. The flavors blend so well that everyone will enjoy it. Plus, it’s easy to make and doesn’t require fancy techniques. You’ll impress your family and friends with this classic dish!

How to Make Gordon Ramsay Beef Stroganoff

Ingredients

• 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
• 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
• 1 medium onion, thin-sliced
• 1 Tbsp Dijon mustard
• 150 ml / ⅔ cup full-fat sour cream
• 500 ml / 2 cups low-salt beef broth
• 2 Tbsp butter
• 1 Tbsp plain flour
• 2 Tbsp neutral oil, for searing
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Chopped chives, for garnish
• Egg noodles or tagliatelle, for serving

Directions

1. Prep Beef: Start by pounding the rib-eye steak to tenderize it, then slice it into thin strips. Season the beef with salt and pepper.

2. Sear Batch 1: Heat 1 tablespoon of oil in a high pan. Sear half of the beef for about 30 seconds on each side. Once browned, transfer it to a plate.

3. Sear Batch 2: Add the remaining oil to the pan. Repeat the searing process with the rest of the beef, then set it aside.

4. Brown Veg: Lower the heat and melt the butter in the same pan. Add the sliced onions and cook for 1 minute. Next, add the mushrooms and cook for about 4 minutes until they are golden.

5. Make Roux: Sprinkle the flour over the vegetable mixture and stir for 1 minute.

6. Deglaze: Add ½ cup of beef broth, scraping the bottom of the pan to remove any flavorful bits. Once smooth, add the rest of the broth and the Dijon mustard. Allow it to simmer for 5 minutes.

7. Finish Sauce: Remove from heat and stir in the sour cream until the sauce is silky smooth.

8. Warm Beef: Return the beef and the juices to the sauce. Heat it on low for about 1 minute.

9. Serve: Ladle the beef stroganoff over buttered noodles or tagliatelle, and top with chopped chives for garnish.

How to Serve Gordon Ramsay Beef Stroganoff

To serve this delicious beef stroganoff, place a generous portion over a bed of buttered egg noodles or tagliatelle. The creamy sauce pairs beautifully with the pasta, creating a satisfying meal. Don’t forget to sprinkle some chives on top to add a fresh touch and a bit of color.

How to Store Gordon Ramsay Beef Stroganoff

If you have leftovers, let the dish cool down to room temperature before storing it. Place the beef stroganoff in an airtight container and store it in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Gordon Ramsay Beef Stroganoff

• Choose a good-quality rib-eye steak for the best flavor and tenderness.
• Don’t overcrowd the pan when searing the beef; this helps to achieve nice browning.
• You can adjust the thickness of the sauce by adding more broth or sour cream, depending on your preference.
• For extra flavor, consider adding a splash of white wine when cooking the mushrooms.

Variation

You can adapt this recipe by using chicken or pork instead of beef. Just adjust the cooking time accordingly since chicken and pork may require different cooking times. Additionally, you can add different vegetables like bell peppers or spinach for added nutrition.

FAQs

1. Can I use a different type of beef?
Yes, you can use other cuts such as sirloin or tenderloin, but rib-eye gives the best flavor and tenderness.

2. What can I serve with beef stroganoff?
Beef stroganoff is commonly served with egg noodles or tagliatelle, but you can also serve it over rice or mashed potatoes.

3. Can I make this recipe ahead of time?
Yes, you can prepare the beef stroganoff ahead of time. Just reheat it on the stove gently before serving.

Gordon Ramsay’s Beef Stroganoff

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• Author: make-recipe
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delightful dish combining tender beef, creamy sauce, and earthy mushrooms, perfect for any dinner occasion.

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Ingredients

Scale 1x2x3x

• 600 g rib-eye steak, trimmed and pounded ¾ cm thick
• 300 g cremini mushrooms, sliced ⅛-inch thick
• 1 medium onion, thin-sliced
• 1 Tbsp Dijon mustard
• 150 ml full-fat sour cream
• 500 ml low-salt beef broth
• 2 Tbsp butter
• 1 Tbsp plain flour
• 2 Tbsp neutral oil, for searing
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Chopped chives, for garnish
• Egg noodles or tagliatelle, for serving

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Instructions

1. Pound the rib-eye steak to tenderize, then slice into thin strips. Season with salt and pepper.
2. Heat 1 tablespoon of oil in a high pan. Sear half of the beef for about 30 seconds on each side. Transfer to a plate.
3. Add the remaining oil to the pan and sear the rest of the beef, then set aside.
4. Melt butter in the same pan, add onions and cook for 1 minute. Then add mushrooms and cook for about 4 minutes until golden.
5. Sprinkle flour over the mixture and stir for 1 minute.
6. Add ½ cup of beef broth and scrape the bottom of the pan. Add the rest of the broth and Dijon mustard; simmer for 5 minutes.
7. Stir in the sour cream until the sauce is smooth.
8. Return beef and juices to the sauce, and heat on low for about 1 minute.
9. Serve the beef stroganoff over buttered noodles or tagliatelle and garnish with chives.

Notes

Choose high-quality rib-eye for the best flavor. Do not overcrowd the pan when searing the beef.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Russian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg