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Gordon Ramsay Beef Stroganoff Recipe

Gordon Ramsay's Beef Stroganoff features tender beef strips in a creamy mushroom sauce, served over egg noodles or rice, delivering a rich and comforting flavor in every bite.

Ingredients

• 600g scotch fillet steak / boneless rib eye
• 2 tbsp vegetable oil, divided
• 1 large onion (or 2 small onions), sliced
• 300g mushrooms, sliced (not too thin)
• 40g butter
• 2 tbsp plain flour
• 500ml beef broth, preferably reduced
• salt
• 1 tbsp Dijon mustard
• 150ml sour cream
• Salt and pepper, to taste
• 250–300g pasta or egg noodles of choice
• Chopped chives, for garnish (optional)

Instructions

1. Step 1: Prepare the Meat and Vegetables
   Begin by slicing the scotch fillet steak or rib eye into thin strips, ensuring they are even for consistent cooking. In the meantime, cut the onions into slices, and do the same with the mushrooms, keeping them thick enough to hold their shape while cooking. This preparation sets you up for a smooth cooking process later.

2. Step 2: Cook the Pasta
   Bring a large pot of salted water to a rolling boil. Toss in your chosen pasta or egg noodles and cook them for about a minute less than the package suggests. This ensures they will finish cooking perfectly in the sauce later, absorbing all those delicious flavors.

3. Step 3: Sauté the Steak
   In a large skillet, heat one tablespoon of vegetable oil over medium-high heat. Once hot, add the steak strips in a single layer. Sear them for about 2-3 minutes per side, or until browned. It's essential not to overcrowd the pan, so work in batches if necessary. Remove the meat from the skillet and place it on a plate to rest.

4. Step 4: Sauté the Vegetables
   In the same skillet, add the remaining tablespoon of vegetable oil if needed, then toss in the sliced onions. Sauté them until they become translucent and start to caramelize. Add the mushrooms to the skillet and cook until they are soft and browned, releasing their rich aroma.

5. Step 5: Make the Sauce
   Stir in the butter, allowing it to melt completely, then sprinkle the flour over the onions and mushrooms, stirring to coat everything evenly. Slowly add the beef broth, stirring constantly to avoid lumps and ensure a smooth consistency. Bring the mixture to a simmer and let it thicken, adding a pinch of salt and the Dijon mustard for depth of flavor.

6. Step 6: Combine Everything
   Reduce the heat to low and stir in the sour cream, blending it thoroughly into the sauce until it's smooth and creamy. Return the seared steak strips to the skillet, along with any juices that have collected on the plate. Stir everything together until the beef is well-coated in the sauce.

7. Step 7: Final Touches and Serve
   Drain the pasta and add it directly to the sauce, stirring to ensure each piece is smothered in the creamy goodness. Let them mingle for just a minute, which allows the pasta to absorb some of the sauce. Season with salt and pepper to taste, and sprinkle with freshly chopped chives if desired. Serve immediately, and enjoy your homemade beef stroganoff, a dish that's bound to impress anyone lucky enough to join you at the table!

Notes

Common Mistakes and How to Avoid Them

Cooking beef stroganoff can be as relaxing as a Sunday afternoon, but a few pitfalls often trip folks up. One common mistake is overcooking the steak—aim for a quick sear to keep it tender and juicy. Another slip? Adding sour cream too early. Stir it in at the end to prevent curdling.

Mushy mushrooms are a no-go. Sauté them separately until they’re golden, then incorporate them into the stroganoff. Finally, don’t drown the noodles in sauce; they should be lightly coated for that perfect bite.

Keep these tips in mind, and your beef stroganoff will be a culinary masterpiece every time!