Gordon Ramsay Beef Stroganoff Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Nothing beats a comforting bowl of beef stroganoff when you want to impress your friends or just treat yourself to something delicious. Plus, if Gordon Ramsay approved a recipe of this kind, you simply know it’s going to be good. Get ready to dive into a world of creamy beefy goodness that will make your taste buds do a little dance.
Why This Recipe is Awesome
Here’s the deal: beef stroganoff is one of those dishes that sounds fancy but is actually super simple to whip up. You know the type—something you can make when your friends come over to binge-watch that new series or when you just want to eat something comforting while in your pajamas. This recipe is idiot-proof, even I didn’t mess it up, and let’s be honest, I’ve burned toast before. With a handful of ingredients and a bit of stirring, you can create something that looks like you slaved away in the kitchen for hours. The sauce is rich, velvety, and frankly, life-changing. So grab your apron, and let’s get cookin’.
Ingredients You’ll Need
Alright, here’s what you need for this glorious dish. Don’t worry, it’s not a long list. Just a few basic goodies that you might have lying around or can easily grab from the store. Now, let’s check it out:
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick (yes, we’re getting a bit aggressive with that pounder)
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick (go with the creminis for that nice earthy flavor)
- 1 medium onion, thin-sliced (try not to cry, okay?)
- 1 Tbsp Dijon mustard (the fancy stuff)
- 150 ml / ⅔ cup full-fat sour cream (because life is too short for low-fat)
- 500 ml / 2 cups low-salt beef broth (let’s keep it flavorful but not too salty)
- 2 Tbsp butter (a little extra love, am I right?)
- 1 Tbsp plain flour (to help thicken up that sauce)
- 2 Tbsp neutral oil, for searing (whatever you have is fine; canola, vegetable, or whatever else)
- Kosher salt, to taste (season it like you mean it)
- Freshly cracked black pepper, to taste (because whole pepper is the only way to go)
- Chopped chives, for garnish (it makes it look pretty)
- Egg noodles or tagliatelle, for serving (carbs are life, folks)
Now that you’ve got your game plan, let’s get down to business.
Step-by-Step Instructions
Follow these steps, and you’ll be the star of your kitchen in no time. Just remember—keep your cool, and don’t forget to have a snack while you cook. Here we go:
Prep the Beef: Pound that rib-eye like you mean it then slice it into strips. Season them with salt and pepper. Give those bad boys some love.
Sear Batch 1: Heat 1 Tbsp of oil over high heat. Sear half the beef for about 30 seconds on each side. Transfer those juicy strips to a plate.
Sear Batch 2: Add the remaining oil and do the same with the rest of the beef. Searing means flavor, my friend. Set that aside too.
Brown Veg: Lower the heat and toss in the butter. When it’s all melted and beautiful, add the onion for about a minute, followed by the mushrooms. Cook them for about 4 minutes until golden and smelling heavenly.
Make Roux: Sprinkle in the flour and stir it around for a minute, letting all those flavors mix into a tiny bit of magic.
Deglaze: Pour in a half cup of beef broth and scrape the fond off the bottom of the pan. Come on, don’t leave that goodness behind. Once it’s smooth, add the rest of the broth and the Dijon mustard. Let that simmer for about 5 minutes.
Finish Sauce: Remove from heat and stir in the sour cream until it’s silky and dreamy. You should probably taste it at this point, just to be sure it’s as good as it looks.
Warm Beef: Return the beef and any juices that collected on your plate back into the sauce. Heat everything on low for about a minute. We want that beef warm and cozy.
Serve: Get your already buttered noodles or tagliatelle ready. Ladle that delicious sauce over the noodles and top it with some chopped chives. Voilà! Dinner is served.
Common Mistakes to Avoid
Alright, real talk. There are a few classic screw-ups that can turn this dish from a champ to a chump. Let’s avoid those, shall we?
Not pounding the beef: Seriously, don’t skip this step. Pounding tenderizes the meat and heaven knows we want tender beef, not shoe leather.
Searing too much beef at once: It sounds pretty chill to throw it all in there, but that just means steam city. You want to sear with love, so do it in batches.
Skimping on seasoning: If you can’t taste the salt and pepper, you might as well eat cardboard. Season liberally but taste throughout.
Rushing the sauce: Good things take time, my friend. You want the sauce to reduce a bit and come together beautifully, not be a watery mess.
Not tasting: It’s like cooking without a heart. Dive into that sauce with a spoon before serving. A little extra seasoning can work wonders.
Alternatives & Substitutions
Now, let’s get a bit creative. Life is all about choices, right? Here are some alternatives or substitutions if you find yourself in a pinch:
Meat options: Do you have chicken or pork instead? Go for it! Just adjust the cooking time as necessary since those meats can differ in cooking times.
Mushroom madness: Can’t find the cremini? Button mushrooms are like the standard bro of mushrooms. They’ll still do the job.
Greek yogurt: Need a healthier alternative to sour cream? Greek yogurt can work, but don’t tell my taste buds I said that.
Gluten-free noodles: Going low-carb or gluten-free? Substitute with zucchini noodles or just skip the noodles altogether and serve it over rice.
Onion alternatives: Seriously do not enjoy onions? Try shallots or chives for flavor without the pungency.
FAQ (Frequently Asked Questions)
Got some burning questions? Well, you’re not alone. Here are some FAQs that might help clarify things while you whip up this delicious dish.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor is.
Is there a vegetarian version? Absolutely! Swap out the beef for tofu and use vegetable broth. Just keep everything else the same. It’s a game-changer.
Can I make stroganoff ahead of time? Sure thing! Just reheat gently and add a splash of broth to loosen it up a bit. Nobody likes dry stroganoff.
How do I store leftovers? Pop them in an airtight container and stow it away in the fridge. It will last for about 3 to 4 days.
Can I freeze beef stroganoff? Yep, you can freeze it but make sure to leave out the sour cream until you’re ready to eat. It doesn’t freeze well and can turn into a weird texture.
What can I serve with it? Aside from carbs, you could add a side salad or roasted vegetables. Balance, you know?
Why does the recipe say low-sodium broth? Because we’re classy chefs, and we want to control the saltiness ourselves. It’s all about flavor, my friend.
Final Thoughts
Now that you have all the deets on this wickedly delicious Gordon Ramsay Beef Stroganoff, it’s time for you to shine in the kitchen. Cook it up, throw on some music, and have a blast making a dish that will wow anyone who’s lucky enough to share it with you. So, get to it and go impress someone—or yourself—with your new culinary skills. You’ve earned it! Enjoy your tasty creation, and remember to let me know how it goes. Happy cooking!
Print
Gordon Ramsay Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Russian
- Diet: None
Description
A comforting bowl of creamy beef stroganoff that’s simple to whip up and sure to impress.
Ingredients
- 600 g rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml full-fat sour cream
- 500 ml low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Instructions
- Pound the rib-eye and slice it into strips. Season with salt and pepper.
- Heat 1 Tbsp of oil over high heat and sear half the beef for about 30 seconds on each side. Transfer to a plate.
- Add remaining oil and sear the rest of the beef. Set aside.
- Lower heat, add butter, then onion. Cook for 1 minute, then add mushrooms. Cook for about 4 minutes until golden.
- Sprinkle in flour and stir for 1 minute.
- Pour in half a cup of beef broth, scraping the fond. Add remaining broth and Dijon mustard. Simmer for 5 minutes.
- Remove from heat, stir in sour cream until smooth.
- Return beef and any collected juices into the sauce, heating on low for about 1 minute.
- Serve over buttered noodles or tagliatelle, topped with chopped chives.
Notes
Make sure to taste the sauce and adjust seasoning as necessary. Avoid overcooking the beef.