Go Back
- 500g beef sirloin, thinly sliced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 250g mushrooms, sliced (button or cremini recommended) - 1 tablespoon Dijon mustard - 300ml beef broth - 150ml sour cream - 1 tablespoon Worcestershire sauce - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - 300g egg noodles or rice (for serving) These ingredients create a rich and flavorful beef stroganoff. The beef sirloin offers tenderness, while the onions and garlic add depth. You can add a splash of white wine for acidity. A sprinkle of smoked paprika can add warmth. For a spicier kick, toss in some red pepper flakes. If you like herbs, try thyme or dill for fresh notes. These options help you customize the dish to your taste. - Large pot for boiling noodles or rice - Large skillet for cooking - Cutting board and knife for chopping - Measuring spoons and cups for accuracy - Wooden spoon for stirring These tools make cooking easier and help you create a delicious meal. Having everything ready will keep your cooking smooth and fun. {{ingredient_image_2}} Start by boiling water in a large pot. Add a generous pinch of salt to the water. Then, add 300 grams of egg noodles or rice. Cook them according to the package directions until they are al dente. Once done, drain and keep warm while you make the beef stroganoff. Heat one tablespoon of olive oil in a large pan over medium to high heat. Add 500 grams of thinly sliced beef sirloin. Season it with salt and pepper. Sear the beef for 2 to 3 minutes until it turns brown. Make sure it's not fully cooked yet. Take the beef out of the pan and set it aside. In the same pan, add one finely chopped medium onion. Sauté for about 2 to 3 minutes until the onion softens. Then, add two minced garlic cloves. Cook for another minute until it smells amazing. This adds a nice base flavor to your dish. Now, it’s time for the mushrooms. Add 250 grams of sliced mushrooms to the pan. Stir them often for about 5 minutes until they are golden brown and tender. This step brings out their rich flavor. Next, add one tablespoon of Dijon mustard and one tablespoon of Worcestershire sauce to the pan. Pour in 300 milliliters of beef broth. Bring this mixture to a gentle boil. Let it simmer for about 5 minutes so the flavors can blend nicely. Lower the heat and stir in 150 milliliters of sour cream. Mix it well until it’s smooth. Add the beef back into the pan and let it simmer for 3 to 4 minutes. This helps the beef to cook through and absorb the creamy sauce. Taste and add salt and pepper if needed. To serve, place the warm egg noodles or rice on plates. Spoon the rich beef stroganoff mixture on top. Finally, sprinkle some fresh chopped parsley over the dish for a pop of color and freshness. Enjoy your Gordon Ramsay-style beef stroganoff! To make great beef stroganoff, start with good beef. Use 500g of beef sirloin. Slice it thinly against the grain. This helps the beef stay tender. When cooking, heat your pan well first. Add 1 tablespoon of olive oil. Sear the beef for just 2-3 minutes. You want it browned but still rare inside. Remove the beef before it cooks too much. It will finish cooking later in the sauce. For mushrooms, I like using button or cremini mushrooms. Slice 250g of mushrooms evenly. This helps them cook at the same rate. In the same pan, add the mushrooms after the beef. Cook them for about 5 minutes. Stir them often until they are golden and tender. This brings out their rich flavor. Don't rush this step. Properly cooked mushrooms add depth to your dish. Seasoning is key for flavor. Always use salt and fresh ground pepper. Add these to taste during cooking. I also like to use 1 tablespoon of Dijon mustard and 1 tablespoon of Worcestershire sauce. These ingredients add a nice tang. Lastly, mix in 300ml of beef broth. Let this simmer to bring all the flavors together. Finish with 150ml of sour cream for a creamy texture. This combination will elevate your stroganoff, making it rich and flavorful. Pro Tips Use High-Quality Beef: Choosing a good cut of beef, like sirloin or tenderloin, will ensure your stroganoff is tender and flavorful. Don’t Overcook the Meat: Searing the beef quickly keeps it tender. Remove it from the pan while it’s still slightly undercooked, as it will continue to cook in the sauce. Fresh Ingredients Matter: Using fresh mushrooms and herbs, like parsley, enhances the dish's flavor and presentation. Adjust the Creaminess: For a richer sauce, you can add more sour cream or a splash of heavy cream to taste, making the dish even creamier. {{image_4}} You can swap beef with other meats. Chicken or pork works well. Cut them thin like beef. Cook them the same way. This makes a tasty dish too. Want a meat-free option? Use mushrooms as your main protein. Portobello or shiitake mushrooms add depth. Sauté them like beef. Add tofu for extra protein. Use vegetable broth instead of beef broth. This makes a rich and creamy sauce. You can play with the sauce. Try adding red wine for a deeper flavor. Or, use coconut milk for a creamy twist. You can also add herbs like thyme or rosemary. They add freshness to the dish. Use different mustards for unique tastes. Each variation brings a new twist to your stroganoff. To store leftovers, first let the beef stroganoff cool. Then, place it in an airtight container. Make sure to keep it in the fridge. It will stay fresh for up to three days. When ready to eat, check for any signs of spoilage before reheating. Reheat your beef stroganoff on the stove for the best taste. Use a medium heat setting. Stir often to prevent sticking. If the sauce seems thick, add a splash of beef broth or water. You can also microwave it. Place it in a microwave-safe bowl and cover it loosely. Heat for 1-2 minutes, stirring halfway. You can freeze beef stroganoff for up to three months. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top for expansion. To thaw, place it in the fridge overnight. Reheat it as mentioned above when you’re ready to enjoy it again. Beef Stroganoff is a creamy, rich dish made with tender beef and mushrooms. It often has a flavorful sauce made from beef broth and sour cream. You serve it over noodles or rice, making it hearty and filling. This dish is a classic from Russia, loved for its comfort and flavor. Yes, you can use different meats for Beef Stroganoff. Chicken, pork, or even turkey work well. Just cut the meat into thin slices. Cook it the same way as beef. Each meat gives a unique taste, so feel free to experiment. To make Beef Stroganoff gluten-free, choose gluten-free noodles or rice for the base. For the sauce, ensure the beef broth and Worcestershire sauce are gluten-free. Many brands offer gluten-free options. This way, you enjoy the dish without gluten. Beef Stroganoff pairs nicely with several sides. Here are some great options: - Egg noodles - Rice - Mashed potatoes - Steamed broccoli - Green beans These sides balance the rich flavors of the Stroganoff and add freshness to your meal. In this post, I covered how to make Gordon Ramsay's beef stroganoff. I shared the main and optional ingredients, the tools you need, and step-by-step cooking instructions. I also included tips for perfect beef, mushroom cooking, and flavoring. You learned various dish variations and storage tips. Beef stroganoff is a versatile, comforting meal. With the right techniques and ingredients, you can make it your own. Enjoy cooking and impressing your family and friends with this classic dish.

Gordon Ramsay Style Beef Stroganoff

A rich and creamy beef stroganoff with tender beef, mushrooms, and a flavorful sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Russian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g beef sirloin, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 250 g mushrooms, sliced
  • 1 tablespoon Dijon mustard
  • 300 ml beef broth
  • 150 ml sour cream
  • 1 tablespoon Worcestershire sauce
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • 300 g egg noodles or rice

Instructions
 

  • Prepare the noodles or rice: In a large pot, bring a generous amount of salted water to a boil. Add the egg noodles or rice and cook according to package instructions until al dente. Drain and keep warm.
  • Sear the beef: In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef, season with salt and pepper. Sear the beef for 2-3 minutes until browned but not fully cooked. Remove from the skillet and set aside.
  • Sauté the onions and garlic: In the same skillet, add the chopped onion and sauté for 2-3 minutes until soft. Then add the minced garlic and sauté for another minute until fragrant.
  • Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until golden brown and tender.
  • Combine flavors: Add the Dijon mustard and Worcestershire sauce, followed by the beef broth. Bring everything to a simmer and let it reduce lightly for about 5 minutes.
  • Finish the sauce: Reduce the heat and stir in the sour cream until well combined. Return the beef to the skillet and let it simmer for 3-4 minutes until the meat is cooked through and the sauce becomes creamy. Season with salt and pepper to taste.
  • Serve: Plate the warm noodles or rice and generously spoon the rich beef stroganoff mixture over the top.
  • Garnish: Sprinkle freshly chopped parsley over the dish for a pop of color and freshness.

Notes

Serve with fresh parsley for garnish.
Keyword beef, creamy, mushrooms, stroganoff