Perfect Gordon Ramsay Beef Stroganoff

This rich and creamy beef stroganoff recipe captures the perfect balance of tender rib-eye strips and an indulgent mushroom sauce. It has been my go-to comfort meal for cozy nights when I want something flavorful and satisfying without spending hours in the kitchen.

I first made this recipe when experimenting with Beef Stroganoff classics and it quickly became a requested dish by my family for its juicy beef and luscious sauce

Ingredients

• Rib-eye steak: pounded thin for quick cooking and tender results
• Kosher salt and freshly cracked black pepper: to bring out the natural flavors of the beef
• Neutral oil: for high heat searing without overpowering the meat
• Cremini mushrooms: for an earthy depth that complements the beef perfectly choose firm mushrooms without dark spots
• Yellow onion: bringing sweetness and aroma that balances the richness
• Unsalted butter: for a smooth, creamy base that carries the flavors beautifully
• Dijon mustard: adds a subtle tang and complexity to the sauce
• Low-salt beef broth: builds a savory foundation while allowing control over saltiness
• Full-fat sour cream: for a silky texture and rich flavor avoid low-fat versions to prevent curdling
• All-purpose flour: creates the roux needed to thicken the sauce just right
• Egg noodles or tagliatelle: provide a tender, comforting bed for the stroganoff
• Chopped chives: offer a fresh, mild onion garnish that brightens the dish

Instructions

Searing the Beef:

Trim excess fat from the rib-eye and pound it to about three eighths of an inch thick to ensure even cooking. Slice into thin strips and season generously with kosher salt and freshly cracked black pepper on all sides. Heat one tablespoon of neutral oil in a large skillet over high heat. When the oil is shimmering hot, sear half the beef strips for about thirty seconds per side until browned but still pink in the center. Transfer to a plate. Repeat the process with the remaining oil and beef strips. Keep the beef juices for later.

Cooking the Vegetables:

Lower the heat to medium and melt two tablespoons of unsalted butter in the same skillet. Add the sliced yellow onion and cook for roughly one minute until it begins to soften. Introduce the sliced cremini mushrooms and continue cooking for four minutes, stirring occasionally. Let the vegetables become golden and release their moisture, building the flavor base for the sauce.

Building the Sauce:

Sprinkle one tablespoon of all-purpose flour over the cooked onions and mushrooms. Stir continuously and cook for one minute to make a light roux. Pour half a cup of beef broth into the pan while scraping the bottom with a wooden spoon to lift the browned bits, which add savoriness. When the mixture smooths out, stir in the remaining broth along with one tablespoon of Dijon mustard. Bring the mixture to a gentle simmer and let it cook for five minutes until slightly thickened.

Finishing the Sauce:

Remove the skillet from the heat and stir in two thirds of a cup of full-fat sour cream slowly to avoid curdling. This step makes the sauce creamy and silky. Return the seared beef strips and any collected juices back into the skillet, gently warming them over low heat for about one minute. Do not let it boil at this stage as that can toughen the meat.

Serving:

Serve the stroganoff ladled generously over buttered egg noodles or tagliatelle. Top with chopped chives for a fresh touch and finish with a twist of freshly cracked black pepper if you like.

I adore how the cremini mushrooms soak up the sauce’s flavors while adding a meaty texture. One family dinner, this balance won over a skeptical teenager who declared it one of the best meals they ever had.

Storage Tips

Store leftover stroganoff in an airtight container in the refrigerator for up to three days. Reheat gently over low heat to keep the beef tender and prevent the sour cream from separating. Avoid using the microwave robustly or reheating quickly at high temperature.

Ingredient Substitutions

You can swap rib-eye with sirloin or flank steak. Just cut thinly and adjust searing time to keep it tender. Greek yogurt can replace sour cream but add it off heat to avoid curdling. For mushrooms, white button mushrooms work fine though cremini gives more depth.

Serving Suggestions

This stroganoff pairs beautifully with buttered egg noodles but also try mashed potatoes or crusty bread to soak every bit of the sauce. A simple green vegetable or crisp salad lightens the richness on the side.

This classic Russian dish offers a comforting and flavorful meal that’s quick to prepare yet impresses every time.

FAQs about Recipes

→ What cut of beef works best for this dish?

Rib-eye steak is preferred for its tenderness and marbling, which keeps the beef juicy after searing.

→ How should the beef be cooked to retain tenderness?

Thin strips should be quickly seared on high heat, browned but still slightly pink inside, then gently warmed in the sauce without boiling.

→ What role does the roux play in the sauce?

Sprinkling flour over the sautéed mushrooms and onions forms a light roux, which helps thicken the sauce for a creamy texture.

→ Can other pasta types be used for serving?

Yes, egg noodles or tagliatelle work well, but other broad, flat pasta can also complement the sauce.

→ How can the sauce be prevented from splitting?

Stirring in full-fat sour cream off the heat and gently warming afterwards prevents curdling and ensures a smooth sauce.