Gordon Ramsay Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a classic Russian-inspired dish that combines tender strips of beef with a creamy mushroom sauce. This version inspired by Gordon Ramsay is rich, flavorful, and perfect for a comforting weeknight dinner.

Ingredients

• 1 pound beef sirloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 12 ounces egg noodles (or your choice of base)

Instructions

1. Step 1: Cook the noodles by boiling them in a large pot of water according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the beef strips and cook for 3-4 minutes until browned. Remove the beef and set aside.
3. Step 3: In the same skillet, add the remaining olive oil. Sauté the chopped onion for 2-3 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the sliced mushrooms and cook for about 5 minutes until they soften and brown nicely.
5. Step 5: Sprinkle the flour over the mixture and stir well to coat all ingredients. Cook for 1 minute to remove the raw flour taste.
6. Step 6: Gradually pour in the beef broth and Worcestershire sauce while stirring continuously. Continue cooking until the sauce starts to thicken.
7. Step 7: Lower the heat to low and stir in the sour cream until fully combined. Cook for another 2 minutes and season with salt and pepper to taste.
8. Step 8: Return the cooked beef to the skillet, stirring to coat it in the sauce. Heat through for an additional couple of minutes.
9. Step 9: Serve the Stroganoff immediately over the cooked noodles or alongside your preferred base. Garnish with chopped fresh parsley.

Tips & Variations

• For a richer sauce, use full-fat sour cream or a mix of sour cream and cream cheese.
• Swap beef sirloin for tender chicken strips for a lighter version.
• Add a splash of white wine along with the broth for extra depth of flavor.
• Use gluten-free flour or cornstarch to thicken the sauce if needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use cuts like ribeye or tenderloin, but sirloin is preferred for its balance of tenderness and flavor. Avoid tougher cuts that require longer cooking times.

What can I serve instead of egg noodles?

This dish pairs well with rice, mashed potatoes, or even pasta like fettuccine or pappardelle for a different twist.

Gordon Ramsay Beef Stroganoff Recipe

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Gordon Ramsay’s Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of beef sirloin cooked in a creamy mushroom sauce with a hint of Worcestershire sauce, served over egg noodles. This hearty, comforting recipe combines sautéed onions, garlic, and mushrooms with a rich sour cream sauce for a satisfying meal that’s perfect for any occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Beef and Sauce

• 1 pound beef sirloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Noodles

• 12 ounces egg noodles (or your choice of base)

Instructions

1. Cook the Noodles: Start by bringing a large pot of water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Once done, drain the noodles and set them aside for serving.
2. Sear the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the beef strips in a single layer and cook for 3-4 minutes until nicely browned on all sides. Remove the beef from the skillet and set aside to retain its juices.
3. Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion and sauté for 2-3 minutes until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring to prevent burning.
4. Add the Mushrooms: Stir in the sliced mushrooms and continue cooking for about 5 minutes, allowing them to soften and develop a nice brown color, which adds depth to the sauce.
5. Thicken with Flour: Sprinkle the tablespoon of all-purpose flour over the vegetables, stirring thoroughly to coat everything evenly. Cook this mixture for 1 minute to cook out the raw flour taste and help thicken the sauce later.
6. Add Broth and Worcestershire Sauce: Gradually pour in the beef broth along with the Worcestershire sauce while stirring continuously. This will create a flavorful sauce base that thickens as it cooks.
7. Incorporate the Sour Cream: Reduce the heat to low to prevent curdling, then stir in the sour cream until the sauce is smooth and creamy. Continue cooking for 2 more minutes to let the flavors meld. Season with salt and pepper to taste.
8. Return the Beef: Add the seared beef strips back into the skillet, mixing well to coat them evenly with the creamy sauce. Heat through for an additional 2 minutes, ensuring the beef is tender but not overcooked.
9. Serve Immediately: Plate the cooked noodles and spoon the beef stroganoff sauce over them, or serve the sauce alongside the noodles. Garnish with freshly chopped parsley for a burst of color and freshness.

Notes

• For leaner beef options, sirloin is preferred, but ribeye or tenderloin can also be used for extra tenderness.
• Be sure to lower the heat before adding sour cream to avoid curdling and maintain a smooth sauce.
• You can substitute sour cream with Greek yogurt for a lighter alternative, but add it off the heat.
• Use fresh mushrooms for the best flavor; button or cremini mushrooms work well.
• Egg noodles are traditional, but any wide pasta or even mashed potatoes can be served as a base.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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