gordon ramsay beef stroganoff recipe
This Gordon Ramsay beef stroganoff recipe is the kind of dinner I reach for when I want something rich and comforting without spending half the evening in the kitchen. Tender strips of beef, golden mushrooms, and a creamy mustard sauce come together in one skillet with that deep, savory flavor that makes everyone linger around the stove.I’ve learned not to rush the beef or crowd the pan. A quick, hot sear gives it those lovely browned edges while keeping the middle tender, and that little step makes a much bigger difference than you’d think.
Equipment
- Large heavy skillet or frying pan
- Large pot for cooking the noodles
- Sharp kitchen knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups
- Measuring spoons
- Small bowl for the sour cream
- Tongs for turning the beef
Ingredients
- Beef sirloin or tenderloin thinly sliced – 1 1/2 pounds
- Olive oil – 1 tablespoon
- Unsalted butter – 2 tablespoons
- Cremini or button mushrooms sliced – 8 ounces
- Yellow onion thinly sliced – 1 medium
- Garlic minced – 2 cloves
- Dijon mustard – 1 tablespoon
- Worcestershire sauce – 1 tablespoon
- Brandy or cognac optional – 2 tablespoons
- Beef broth – 1 cup
- Smoked paprika – 1 teaspoon
- Sour cream – 3/4 cup
- Heavy cream – 1/4 cup
- Salt – 1/2 teaspoon or to taste
- Black pepper – 1/2 teaspoon
- Fresh parsley chopped – 2 tablespoons
- Egg noodles cooked – 12 ounces
Instructions
Step 1: Prep the Beef
- Slice the beef thinly against the grain and pat it dry. Season with salt and black pepper. Dry beef browns much better in the hot skillet.
Step 2: Cook the Noodles
- Cook the egg noodles in salted boiling water according to the package directions. Drain when just tender so they don’t become too soft under the sauce.
Step 3: Sear the Beef
- Heat olive oil in a large skillet over high heat. Sear the beef for 1–2 minutes per side, working in batches if needed. Transfer to a plate.
Step 4: Brown the Mushrooms
- Add one tablespoon of butter and the sliced mushrooms. Cook for about 5 minutes, letting them develop a golden color before stirring too often.
Step 5: Cook the Onion
- Add the remaining butter and sliced onion. Cook for 3–4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
Step 6: Add the Brandy
- Pour in the brandy or cognac, if using. Let it bubble for about 1 minute while scraping the flavorful browned bits from the bottom of the skillet.
Step 7: Make the Sauce
- Stir in Dijon mustard, Worcestershire sauce, smoked paprika, and beef broth. Simmer gently for 3–4 minutes until the sauce reduces slightly.
Step 8: Add the Cream
- Reduce the heat to low and stir in the sour cream and heavy cream. Keep the sauce at a gentle heat so it stays smooth and creamy.
Step 9: Return the Beef
- Add the seared beef and its juices back to the skillet. Toss gently and cook for only 1–2 minutes until the beef is warmed through.
Step 10: Season and Finish
- Taste the stroganoff and adjust the salt and black pepper. Stir in most of the fresh parsley until the sauce is creamy and well combined.
Step 11: Serve
- Spoon the beef stroganoff over warm egg noodles and garnish with the remaining parsley. Serve immediately while the beef is tender and the sauce is hot and silky.
Video
Notes
The first time I made stroganoff, I left the beef simmering in the sauce far too long and ended up with chewy strips instead of tender ones. Now I sear it quickly, take it out of the skillet, and return it near the end that one little change made the whole dish better.