Gordon Ramsay Beef Stroganoff Recipe
Few dishes evoke the comfort and hospitality of home cooking quite like Beef Stroganoff. Rich, creamy, and hearty, it’s a classic that hails from Russia but has become a beloved favorite worldwide. With Gordon Ramsay’s unique twist on this traditional dish, you’ll discover a flavorful explosion in every bite, perfect for family dinners or impressing guests. Prepare to indulge in a delicious culinary experience that melds tender beef with savory mushrooms in a luxurious sauce.
Why Make This Recipe
- Elevate your weeknight dinners with a restaurant-quality meal that’s surprisingly easy to prepare.
- The combination of tender rib-eye steak and earthy cremini mushrooms creates a delightful medley of flavors that will have everyone asking for seconds.
- It’s an excellent choice for any occasion, whether you’re feeding a crowd or enjoying a cozy night in.
If you’re tired of lackluster meals that fail to excite your palate, this Beef Stroganoff recipe will bring new energy to your dining table, ensuring every meal is memorable.
How to Make Gordon Ramsay’s Beef Stroganoff
Creating Gordon Ramsay’s Beef Stroganoff at home is straightforward and provides an excellent opportunity to impress your loved ones. With just a few simple steps, you can capture the essence of fine dining right in your kitchen. Let’s dive into the process of making this delightful dish.
Step 1: Prep the Beef
Start by preparing your rib-eye steak. Trim any excess fat and pound it down to about ¾ cm thickness. This will help tenderize the meat and ensure it cooks evenly. Once pounded, slice the steak into strips and season with kosher salt and freshly cracked black pepper. Make sure to give it a good amount of seasoning, as it is crucial for enhancing the flavor of the beef.
Step 2: Sear the Beef
Heat 1 tablespoon of neutral oil in a large skillet over high heat. Once the oil is shimmering, add half of the beef strips to the pan. Sear them for about 30 seconds on each side until they develop a beautiful brown crust. Once done, transfer the beef to a plate and repeat the process with the remaining beef strips, adding a bit more oil if necessary.
Step 3: Brown the Vegetables
Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Allow the butter to melt, then toss in the sliced onion. Cook for about one minute until the onion starts to soften. Next, add the cremini mushrooms, stirring occasionally. Cook for about 4 minutes until the mushrooms are golden brown and have released their moisture.
Step 4: Make the Roux
Sprinkle in 1 tablespoon of plain flour over the onions and mushrooms, stirring constantly for about one minute. This will create a roux that thickens your sauce beautifully.
Step 5: Deglaze the Pan
Next, it’s time to deglaze the pan. Pour in about ½ cup of low-salt beef broth while scraping the bottom of the pan to incorporate all those flavorful bits stuck to the skillet. Once smooth, add the remaining broth and a tablespoon of Dijon mustard. Let it simmer for about 5 minutes to allow the flavors to meld and the sauce to thicken up.
Step 6: Finish the Sauce
Remove the skillet from the heat and stir in 150 ml of full-fat sour cream until the sauce becomes silky and creamy. This is the moment where your dish transforms into an indulgent delight.
Step 7: Warm the Beef
Return the cooked beef and any collected juices to the skillet. Gently warm them through on low heat for about a minute. We’re not cooking the beef again, just ensuring it melds with the sauce.
Step 8: Serve
Your Beef Stroganoff is now ready to be served! Ladle the warm, creamy mixture over a bed of buttered egg noodles or tagliatelle. Finish it off with a sprinkle of chopped chives for a pop of color and fresh flavor.
Storage Guidance for Beef Stroganoff
If you find yourself with leftovers (which is often the case because this dish is so irresistible), here’s how to store your Beef Stroganoff properly:
- Refrigerate: Store in an airtight container for 3-4 days at a temperature of 40°F or lower.
- Freeze: For longer storage, you can freeze Beef Stroganoff for up to 2 months. Ensure it’s in a freezer-safe container to avoid freezer burn.
- Thawing: When ready to enjoy your leftovers, thaw in the refrigerator overnight before reheating.
Serving Suggestions for Beef Stroganoff
Beef Stroganoff is delicious on its own, but it also pairs beautifully with a variety of sides and accompaniments:
- Egg Noodles or Tagliatelle: These are traditional choices and perfect for soaking up that creamy sauce.
- Crusty Bread: Serve with a warm loaf of crusty French bread or sourdough to mop up leftover sauce.
- Roasted Vegetables: Pair it with a side of roasted seasonal vegetables for balance and additional nutrition.
- Simple Side Salad: A fresh green salad with a light vinaigrette can provide a refreshing contrast to the richness of the stroganoff.
- Wine Pairing: A glass of full-bodied red wine, like Cabernet Sauvignon or Merlot, complements the dish wonderfully.
Tips to Make Gordon Ramsay’s Beef Stroganoff
- Quality Ingredients Matter: Opt for high-quality rib-eye for maximum tenderness and flavor.
- Don’t Rush the Browning: Searing your beef and vegetables properly adds a depth of flavor that is essential for a great dish.
- Be Mindful of the Heat: Cooking on medium heat after the initial sear helps prevent burning and allows for even cooking.
Variations or Substitutions for Beef Stroganoff
Looking to mix things up? Here are a couple of variations to try:
- Mushroom Variation: If you prefer a vegetarian twist, replace the rib-eye steak with a combination of hearty mushrooms like portobello and shiitake. This will still deliver a deep, umami flavor.
- Dairy-Free Alternative: For a dairy-free version, use coconut milk instead of sour cream and a plant-based broth.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the beef and sauce ahead of time and store them separately. Just combine and heat before serving.
Q: Can I use chicken instead of beef?
A: Yes, chicken breast or thighs can work well in this recipe. You may need to adjust the cooking time slightly, as chicken cooks faster than beef.
Q: How do I make it spicier?
A: Add a dash of cayenne pepper or some crushed red pepper flakes while simmering the sauce for a gentle kick.
Q: Can I use a different type of pasta?
A: Yes! While egg noodles or tagliatelle are traditional, you can use any pasta you enjoy, from pappardelle to fusilli. Just be sure to cook the pasta according to the package instructions.
Nutritional Information
While indulging in Beef Stroganoff, you may be curious about its nutritional content. A standard serving generally consists of:
- Calories: Approximately 600-700 calories (depending on portion size and ingredients used)
- Protein: Around 40-45g from the beef and sour cream
- Carbohydrates: Roughly 50g primarily from the pasta
- Fat: About 35g, with the bulk coming from the beef and butter
Keep in mind that these values can change based on the specific ingredients and portion sizes you choose.
Enjoy the convenience and satisfaction of Gordon Ramsay’s Beef Stroganoff recipe, and indulge in the creamy, savory flavors that come with each bite. Whether you’re just getting started in the kitchen or looking to add a show-stopping meal to your repertoire, this dish is guaranteed to please. Why settle for anything less when such a comforting and delicious meal is just a few steps away? Get cooking, and let every forkful bring warmth and happiness to your dinner table!
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Gordon Ramsay Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian
- Diet: None
Description
A rich and creamy Beef Stroganoff featuring tender rib-eye steak and earthy cremini mushrooms, perfect for family dinners or impressing guests.
Ingredients
- 1 lb rib-eye steak
- 2 tablespoons neutral oil
- 2 tablespoons butter
- 1 onion, sliced
- 8 oz cremini mushrooms, sliced
- 1 tablespoon plain flour
- 1/2 cup low-salt beef broth
- 1 tablespoon Dijon mustard
- 150 ml full-fat sour cream
- Kosher salt, to taste
- Black pepper, to taste
- Fresh chives, chopped (for garnish)
- Egg noodles or tagliatelle, for serving
Instructions
- Prepare the rib-eye steak by trimming excess fat and pounding it to ¾ cm thickness. Slice into strips and season.
- Heat oil in a skillet over high heat and sear half the beef strips for 30 seconds on each side, then transfer to a plate. Repeat with remaining beef.
- Lower the heat, add butter, and sauté the onion for 1 minute. Add mushrooms and cook for 4 minutes until golden brown.
- Sprinkle in flour, stirring for 1 minute to form a roux.
- Deglaze the pan with beef broth, scraping the bottom, then add remaining broth and mustard. Simmer for 5 minutes.
- Remove from heat and stir in sour cream until creamy.
- Return beef and juices to the skillet and warm gently for 1 minute.
- Serve over buttered egg noodles or tagliatelle, garnished with chives.
Notes
Quality ingredients matter for the best flavor. Don’t rush the browning process and keep an eye on the heat to avoid burning.