So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Let’s be honest: sometimes the thought of cooking feels like climbing Everest. But fear not, my kitchen-loving friend, because today we’re diving into the world of Gordon Ramsay’s Beef Stroganoff. Yes, I said Gordon Ramsay. You know he won’t steer you wrong, right? This creamy, beefy delight will make you feel like a master chef without demanding your entire Sunday. So, roll up those sleeves, and let’s make something delectable without sacrificing too much of your couch time.
Why This Recipe is Awesome
First things first, let me tell you why this Beef Stroganoff recipe is about to rock your world. It’s idiot-proof, which is a crucial quality in my book. Seriously, if I can do it, so can you. You get tender strips of steak swimming in a rich sauce that’s so comforting, you’ll want to wrap yourself in it like a snuggly blanket. We’re talking mushrooms, pasta, and a sauce that’s like a warm hug after a long day. Plus, it’s quick enough that you can whip it up even on those days when you’re trapped under a pile of laundry or binge-watching your new favorite series. No need for culinary school here – just good food that tastes like a million bucks.
Ingredients You’ll Need
So, are you ready for this? Grab your shopping list or call your delivery app; here’s what you need for this beautiful dish:
- 600g scotch fillet steak or boneless rib eye – You can also use other cuts if you’re feeling adventurous.
- 2 tbsp vegetable oil, divided – Because nobody likes a sticky frying pan.
- 1 large onion (or 2 small onions), sliced – We’ll cry our happy, tasty tears together.
- 300g mushrooms, sliced (but not too thin) – No one wants mushroom shavings, right?
- 40g butter – Because butter makes everything better.
- 2 tbsp plain flour – This is what thickens your sauce and gives it that velvety texture.
- 500ml beef broth, preferably reduced – Go for the good stuff if you can find it.
- Salt – To taste, my friend. Just trust your instincts.
- 1 tbsp Dijon mustard – A little zing never hurt anyone.
- 150ml sour cream – Just say yes to the creaminess.
- Salt and pepper, to taste – Again, your call.
- 250–300g pasta or egg noodles of your choice – Spaghetti, fettuccine, or whatever floats your noodle boat.
- Chopped chives, for garnish (optional) – Fancy points if you actually use them.
That’s it! Just those humble ingredients can make you a superstar in the kitchen.
Step-by-Step Instructions
Alright, let’s get down to business. Here’s how to whip up this Beef Stroganoff like a pro:
Step 1: Boil the Water for Pasta
Fill up a large pot with water and toss in a generous pinch of salt. Bring it to a boil over high heat. Just think of it as a spa day for your pasta. The salt adds magical flavor, so don’t skimp on it.Step 2: Cook the Pasta
Throw your choice of pasta or egg noodles into that boiling water. Set a timer for one minute less than the package instructions suggest. We want perfectly al dente pasta, not mushy blobs, right?Step 3: Sear the Steak
While the pasta is performing its water ballet, slice your steak into thin strips. Heat one tablespoon of vegetable oil in a large skillet over high heat. Once the oil starts shimmering like it’s ready for a dance party, add the steak strips in batches. Sear them until they’re brown on all sides, which should take about 2-3 minutes per batch. Then, remove the steak and set it aside. Easy peasy.Step 4: Sauté the Onions and Mushrooms
Turn down the heat to medium and add in the remaining tablespoon of vegetable oil. Toss in the sliced onions and let them get soft and translucent like a cozy daydream. Then, add your mushrooms and sauté until they’re golden and have released their moisture, around five minutes. No soggy mushrooms on my watch.Step 5: Make the Sauce
Throw in the butter until it melts, and then sprinkle the flour over the mix of onions and mushrooms. Stir it all together for about a minute to make sure there’s no raw flour taste hanging around. Gradually pour in the beef broth while you stir like you’re enacting an ancient cooking ritual. Keep stirring until the sauce thickens a bit. Your patience will be rewarded.Step 6: Season and Add Mustard
Stir in the Dijon mustard and sour cream until it blends beautifully with the sauce. Let it simmer gently for a few minutes and season it with salt and pepper to your preference. Remember, you can always add more later, but you can’t take it back!Step 7: Combine and Finish the Dish
Add the seared steak back to the skillet to warm it through. Drain your pasta and toss it into the skillet, mixing everything together so the pasta gets a glorious coating of that rich sauce. Cook for another minute or until everything is perfectly al dente and oh-so-delicious.Step 8: Serve and Garnish
Spoon that glorious Beef Stroganoff onto plates or into bowls, making sure each serving is generous with steak, mushrooms, and pasta. If you want to feel fancy, sprinkle some chopped chives on top for a splash of color. Devour while it’s hot and enjoy every creamy, savory mouthful.
Common Mistakes to Avoid
Don’t go diving into drama just yet. Here are some common pitfalls to sidestep during your culinary adventure:
- Skipping the salting of pasta water – Huge rookie error. Your pasta will taste like cardboard, and we don’t want that.
- Overcrowding the skillet when searing the steak – This leads to steaming instead of searing. Not what we want for a nice crust. Spread it out like you’re a queen or king of the skillet.
- Using cold ingredients – Take that sour cream and broth out of the fridge ahead of time. Cold ingredients in hot sauce just makes for a sad, lumpy mess.
- Not letting the sauce thicken – Have some patience. This isn’t a microwave dinner. Sauce takes time to get dreamy.
- Under-seasoning – Be bold! Give it some personality. Remember, salt and pepper are your besties.
Alternatives & Substitutions
Now, I totally get that we may not all live in a gourmet grocery store. Here’s a few easy swaps:
- Steak: If you can’t find scotch fillet or rib eye, go for sirloin or even chicken. Yes, I said chicken.
- Mushrooms: If you’re not a fungi fan, feel free to skip them or use bell peppers instead. But come on, who doesn’t love mushrooms?
- Broth: Homemade broth? Great. Store-bought? Even better. Can’t find beef broth? Use chicken broth. It’s all good.
- Sour cream: Substitute with Greek yogurt if you’re feeling healthy (but seriously, just go with the sour cream).
- Pasta: Any noodle will do. Whole wheat, gluten-free, spiraled zucchini – you name it. Just make it work for you.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Added flavor makes this dish sing.Is it okay to use frozen steak?
Sure, but you’ll want to thaw it first. Otherwise, you might end up with a steak block rather than sexy, sizzling strips.What if I can’t find Dijon mustard?
You can substitute it with yellow mustard. It won’t taste quite the same, but it won’t be a total disaster.How can I tell when my pasta is al dente?
Just take a piece out and taste it! It should have a little bite to it. You’ll know when you bite into it and feel a slight firmness.Can I make this dish ahead of time?
You can, but the pasta will soak up the sauce. If you do, just reheat it all gently with a splash more broth or water to loosen it up.Is this okay for meal prep?
Absolutely! Just keep in mind it tastes best fresh. But if you must, it’s still delish after a day in the fridge.What wine pairs well with Beef Stroganoff?
A nice red, like a Pinot Noir or Merlot, would dance beautifully with these flavors. But if you prefer tea, pour yourself that.
Final Thoughts
And there you have it, my culinary comrades. Your very own Gordon Ramsay Beef Stroganoff, ready to impress anyone who happens to waltz into your kitchen. Now go impress someone, or just yourself—because let’s be real, you deserve it. So put on your favorite playlist, dig into that pasta, and take a moment to revel in your kitchen triumph. Cheers to good food, good times, and never taking life—or cooking—too seriously. You’ve earned it!
Print
Gordon Ramsay’s Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Beef
Description
A quick and creamy Beef Stroganoff recipe featuring tender beef, mushrooms, and pasta for a comforting meal.
Ingredients
- 600g scotch fillet steak or boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 300g mushrooms, sliced
- 40g butter
- 2 tbsp plain flour
- 500ml beef broth
- Salt to taste
- 1 tbsp Dijon mustard
- 150ml sour cream
- Salt and pepper to taste
- 250–300g pasta or egg noodles of your choice
- Chopped chives for garnish (optional)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add the pasta or egg noodles to the boiling water and cook for one minute less than package instructions for al dente.
- Slice the steak into thin strips and heat one tablespoon of vegetable oil in a large skillet over high heat. Sear the steak until brown on all sides, about 2-3 minutes per batch, then remove from the skillet.
- Reduce heat to medium, add remaining vegetable oil, and sauté sliced onions until soft. Add mushrooms and cook until golden, around five minutes.
- Add butter to the mushroom mixture and let it melt. Sprinkle flour over and stir for a minute, then gradually pour in beef broth while stirring until the sauce thickens.
- Stir in mustard and sour cream, simmering gently while seasoning with salt and pepper.
- Return seared steak to the skillet, mix with drained pasta, and cook for another minute until everything is combined.
- Serve in bowls, garnishing with chopped chives if desired. Enjoy hot.
Notes
Ensure to salt your pasta water for added flavor. Don’t overcrowd the skillet when searing the steak for the best crust.