Gordon Ramsay Beef Stroganoff Recipe: A Family Favorite!

This Gordon Ramsay Beef Stroganoff Recipe comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Plus, it’s the ultimate comfort food, creamy, hearty, and filled with tons of flavor. Let’s dive in!

Ingredients Breakdown

• 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
• 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
• 1 medium onion, thin-sliced
• 1 Tbsp Dijon mustard
• 150 ml / ⅔ cup full-fat sour cream
• 500 ml / 2 cups low-salt beef broth
• 2 Tbsp butter
• 1 Tbsp plain flour
• 2 Tbsp neutral oil (for searing)
• Kosher Salt and Freshly Cracked Black Pepper
• Chopped Chives (for garnish)
• Egg Noodles or Tagliatelle (for serving)

How to Make Gordon Ramsay Beef Stroganoff

1. Prep Your Beef: Start by pounding your rib-eye if it’s not already thin. Cut it into strips and season well with a couple pinches of salt and pepper. This enhances the taste from the get-go!

2. Sear Batch 1: Heat 1 Tbsp of neutral oil in a large skillet over high heat. When it’s shimmering, add half of the beef and sear them for about 30 seconds per side. You want a nice golden color! Transfer to a plate and set aside.

3. Sear Batch 2: Add the remaining oil and repeat with the rest of the beef, transferring to the plate when done. Trust me, you want that lovely sear, it packs in flavor!

4. Brown the Veggies: Lower the heat to medium. Add 2 tablespoons of butter to the same pan and let it melt. Add your sliced onion and cook for about 1 minute until it’s softened and translucent. Then toss in the mushrooms and cook for another 4 minutes until they’re golden and fragrant.

5. Make the Roux: Sprinkle in the flour and stir for about 1 minute. This will help thicken your sauce.

6. Deglaze the Pan: Pour in ½ cup of beef broth and use a wooden spoon to scrape the yummy bits off the bottom. This is where all the flavor hides! Once it’s smooth, add the rest of the broth and the Dijon mustard. Bring to a simmer, then reduce the heat and let it simmer for 5 minutes until it thickens slightly.

7. Finish the Sauce: Remove it from the heat and stir in the full-fat sour cream until silky smooth. Look at that creamy goodness!

8. Warm the Beef: Return the beef along with any accumulated juices to the pan. Stir gently to coat, heating for just about 1 minute on low. You don’t want to overcook it; it should be tender!

9. Serve: Ladle that luscious stroganoff over buttered egg noodles or tagliatelle, finish with chives, and you’ve got yourself a comforting bowl of joy!

Why I Love This Recipe

This Gordon Ramsay Beef Stroganoff Recipe is my go-to when I need a hearty meal that won’t keep me in the kitchen all night. It genuinely feels like a warm hug on a chilly evening. Plus, it’s so versatile, you can pretty much use whatever you’ve got on hand! The best part is, it’s one of those comfort foods that I can throw together in a snap after a busy day. My picky eight-year-old even asks for seconds! And trust me, if that doesn’t convince you, I don’t know what will.

If you loved this beef stroganoff, be sure to check out my Turkish Chicken Skewered Kebab, my Vegan Baba Ganoush, or my Cowboy Butter Lemon Bowtie Chicken with Broccoli!

Why This Recipe Works

Quick and Easy

This recipe comes together in under 30 minutes, making it perfect for busy weeknights. No one wants to spend hours cooking after a long day!

One Pot

It comes together all in one pot, which means minimal cleanup for you after dinner. And that’s a win in my book!

Comfort Food

Loaded with tons of flavor, this beef stroganoff is the epitome of comfort food. Creamy and rich, it’s sure to please even the pickiest of eaters.

Customizable

The beauty of this recipe is its adaptability! You can use whatever ingredients you have. Got some extra veggies lying around? Toss ’em in!

Crowd-Pleaser

Seriously, the whole family will love it, and it’s also great for feeding guests. Just make a big pot, and everyone will be coming back for more!

Serving and Storage

How to Serve This Beef Stroganoff

Serve this creamy dish over buttered egg noodles or tagliatelle, and maybe with a sprinkle of fresh parsley for color, and those chives on top really do make a difference! Pair it with a simple side salad or some roasted veggies for a complete meal.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

I recommend reheating on the stovetop for best results! Just warm it over low heat, adding a splash of broth or water if it seems a bit thick. You don’t want your delicious stroganoff to dry out!

Freezer Friendly

Yes, this dish is freezer-friendly! Just pack it up in airtight containers, and it should last about 2-3 months. To reheat, let it thaw in the refrigerator overnight before warming.

So, what are you waiting for? Get in the kitchen and whip up this quick and easy Gordon Ramsay Beef Stroganoff, your family will thank you! Follow us on Pinterest for daily meal inspiration!

Gordon Ramsay Beef Stroganoff

A quick and easy weeknight dinner that combines tender rib-eye steak with creamy sauce, mushrooms, and egg noodles, making it the ultimate comfort food.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 600 g rib-eye steak, trimmed and pounded ¾ cm thick Tender and flavorful; can substitute with sirloin or flank steak.
• 300 g cremini mushrooms, sliced ⅛-inch thick Adds earthiness; can substitute with button or dried mushrooms.
• 1 medium onion, thin-sliced Enhances overall flavor; yellow onions work best.
• 1 Tbsp Dijon mustard Provides sharp tanginess; can substitute with yellow mustard.
• 150 ml full-fat sour cream Adds creaminess; Greek yogurt can be used as a lighter option.
• 500 ml low-salt beef broth Control seasoning better with low-salt; chicken broth can be used in a pinch.
• 2 Tbsp butter For flavor and texture; unsalted is recommended.
• 1 Tbsp plain flour Helps thicken the sauce; cornstarch can be used as a gluten-free alternative.
• 2 Tbsp neutral oil (for searing) Canola or vegetable oil is preferred for searing.
• to taste kosher salt and freshly cracked black pepper Adjust according to taste.
• to garnish chopped chives Optional but highly recommended for flavor and color.
• for serving egg noodles or tagliatelle These pasta types catch the sauce well; rice or cauliflower rice can be low-carb alternatives.

Method

 

Preparation

1. Pound the rib-eye if it’s not already thin and cut it into strips. Season well with salt and pepper.
2. Heat 1 Tbsp of neutral oil in a large skillet over high heat. Add half of the beef and sear for about 30 seconds per side until golden. Transfer to a plate and set aside.
3. Add the remaining oil and repeat with the rest of the beef.

Cooking

1. Lower the heat to medium. Add 2 tablespoons of butter to the pan and let it melt.
2. Add the sliced onion and cook for about 1 minute until softened. Then toss in the mushrooms and cook for another 4 minutes until golden.
3. Sprinkle in the flour and stir for about 1 minute to thicken the sauce.
4. Pour in ½ cup of beef broth and scrape the bottom of the pan to deglaze. Once smooth, add the remaining broth and Dijon mustard. Bring to a simmer and let it thicken for 5 minutes.
5. Remove from heat and stir in the sour cream until smooth.
6. Return the beef with any accumulated juices back to the pan and gently stir to coat, warming for about 1 minute on low.
7. Ladle the stroganoff over buttered egg noodles or tagliatelle. Finish with chopped chives.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is freezer-friendly and can be reheated on the stovetop with added broth if it thickens too much.