Perfect Gordon Ramsay Beef Stroganoff (Printable Version)
Tender seared rib-eye with mushrooms and creamy sauce, served on buttered egg noodles with fresh chives.
# What You'll Need:
→ Beef
01 -
1 lb 5 oz rib-eye steak, trimmed and pounded to 3/8 inch thickness
02 -
Kosher salt, to taste
03 -
Freshly cracked black pepper, to taste
04 -
2 tbsp neutral oil
→ Sauce and Vegetables
05 -
10 oz cremini mushrooms, sliced 1/8 inch
06 -
1 medium yellow onion, thinly sliced
07 -
2 tbsp unsalted butter
08 -
1 tbsp Dijon mustard
09 -
2 cups low-sodium beef broth
10 -
2/3 cup full-fat sour cream
11 -
1 tbsp all-purpose flour
→ For Serving and Garnish
12 -
Egg noodles or tagliatelle
13 -
Chopped chives
# Step-by-Step Guide:
01 -
Trim excess fat from rib-eye steak and pound to 3/8 inch thickness. Slice into thin strips and season evenly with kosher salt and freshly cracked black pepper.
02 -
Heat 1 tablespoon neutral oil in a large skillet over high heat. Add half the beef strips and sear 30 seconds per side until browned but pink inside. Transfer to plate and repeat with remaining oil and beef strips. Set aside with reserved juices.
03 -
Reduce heat to medium. Melt 2 tablespoons unsalted butter in skillet. Add sliced onion and cook 1 minute until softening. Add mushrooms and cook 4 minutes, stirring occasionally, until golden and moisture releases.
04 -
Sprinkle 1 tablespoon flour over vegetables and cook 1 minute to form light roux. Gradually pour in 1/2 cup beef broth, scraping skillet to loosen fond. Stir in remaining broth and Dijon mustard. Simmer gently 5 minutes until slightly thickened.
05 -
Remove skillet from heat. Stir in full-fat sour cream until sauce is smooth and combined, taking care to prevent splitting.
06 -
Return seared beef and reserved juices to skillet. Gently warm over low heat for 1 minute until heated through, avoiding boiling to maintain tenderness.
07 -
Ladle beef stroganoff over buttered egg noodles or tagliatelle. Garnish with chopped chives and an optional twist of black pepper.
# Additional Notes:
01 -
Use full-fat sour cream for richer texture and to prevent sauce from splitting.