Short, Catchy Intro
So you want comfort food that feels fancy but does not require a chef hat or a two day commitment to the kitchen. Same. This beef stroganoff hits that sweet spot where steak meets silky sauce and somehow makes noodles feel like a hug. It is quick, satisfying, and shockingly classy for something you can finish while humming your favorite playlist.
Yes this version follows Gordon Ramsay vibes but without the yelling. FYI this is the kind of dinner that makes people suddenly remember they have plans for dessert.
Why This Recipe is Awesome
This one is idiot proof and I say that with love. You get tender strips of rib eye, a creamy tangy sauce, and mushrooms that add serious umami power. The whole thing comes together in less than 30 minutes once you have everything prepped.
Want the low effort trick That little sear on the beef locks in juices and gives the sauce a flavor boost that makes people suspiciously quiet at the table. If you want a deep dive into how Gordon does it try this Gordon Ramsay beef stroganoff recipe for extra tips and visual cues.
Ingredients You’ll Need
- 600 g rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thinly 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
Yes you can be a little naughty and swap rib eye for sirloin if you like to economize. But rib eye gives you that silky bite that screams indulgence.
Step-by-Step Instructions
- Pound the rib-eye until it is about ¾ cm thick then slice it into strips. Season with salt and pepper.
- Heat 1 Tbsp of oil in a hot skillet. Sear half the beef for 30 seconds on each side until browned then transfer to a plate. Repeat with the remaining beef using the other tablespoon of oil.
- Lower the heat and add the butter to the skillet. Once melted add in the onions stirring for 1 minute then toss in the mushrooms. Cook for about 4 minutes until they are golden brown.
- Sprinkle the flour over the onions and mushrooms stirring well for 1 minute.
- Pour in ½ cup of the beef broth scraping along the bottom to release the flavorful bits. Once smooth add the remaining broth and the Dijon mustard. Let it simmer for 5 minutes.
- Remove from heat and stir in the sour cream until the sauce is silky.
- Add the beef back into the pan along with any juices. Warm on low for 1 minute.
- Ladle the beef stroganoff over a bed of buttered noodles or tagliatelle. Top with chopped chives for that fresh touch.
Common Mistakes to Avoid
- Overcrowding the pan when searing beef. If you pile it in you steam it and then cry about chewy meat. Sear in batches.
- Cooking the beef through during the sear. You only want a quick brown crust. The sauce will finish it off.
- Adding sour cream to a boiling sauce. That will make it split. Remove the pan from direct heat then stir it in. Trust me.
- Skipping the flour. It gives the sauce body and keeps it from being watery.
- Forgetting to taste for salt at the end. Broth and mustard vary so adjust with confidence.
Alternatives & Substitutions
- No rib eye Try sirloin or skirt steak. They are leaner but still tasty if you do not overcook.
- Not into cremini Use button mushrooms or even a mix of shiitake and chestnut for a meatier texture.
- No sour cream Greek yogurt works in a pinch but add it off heat and in small amounts so it does not curdle. IMO the texture changes slightly but the tang remains.
- Want a gluten free version Swap the plain flour for a gluten free blend or use a slurry of cornstarch and water to thicken.
- Want more veg Add a handful of baby spinach or a few sliced bell peppers with the mushrooms for color and vitamins. You will feel fancy and slightly virtuous.
FAQ
Q What if I do not have Dijon mustard Why bother without it The Dijon adds a bright tang that lifts the creaminess. If you must substitute use a teaspoon of whole grain mustard or even a splash of white wine vinegar. Small tweaks keep the balance.
Q Can I use frozen mushrooms Will they be sad No they will be fine but do not thaw them first. Frozen mushrooms release water and can make the pan soggy. Cook them straight from frozen and give them a bit longer to brown.
Q How do I keep beef tender Do not overcook and slice across the grain. Also let it rest briefly after searing if you have the patience. This keeps juices where they belong in the meat.
Q Can I prep this ahead Absolutely you can brown the beef and cool it then reheat gently in the sauce. The sauce also stores well in the fridge for a couple of days. Reheat slowly so the sour cream does not split.
Q Serving ideas Besides noodles what else works for stroganoff Mashed potatoes or cauliflower mash are delightful alternatives. Even a slice of crusty bread soaks up the sauce like a sponge and gets zero judgment from me.
Q Is this sauce heavy Yes it is rich but in the best way. Use full-fat sour cream for silkiness. For a lighter version use low-fat yogurt but expect thinner texture.
Q Can I double the recipe Sure double quantities but cook beef in extra batches. No one wants a watery pan or steamed steak.
Final Thoughts
You did it You made a dish that looks like it took a pro all afternoon but only used your stove time wisely. This stroganoff is great for weeknight dinners date nights or that moment when you need carbs and comfort in equal measure.
Remember sear hot and fast and stir the sour cream off heat to keep things smooth and luxurious. Little things equal big flavor wins.
Now go impress someone or yourself with your new culinary skills You have earned it
Conclusion
If you want another walkthrough that follows Gordon Ramsay style techniques check this Gordon Ramsay’s Beef Stroganoff Recipe guide for beginners and if you like a bit of press coverage and commentary read this Gordon Ramsay’s beef stroganoff is perfect for a comforting meal at Mirror.
Enjoy your dinner and remember to save room for dessert if you have any room left
Print
Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: French
- Diet: Omnivore
Description
A quick and comforting beef stroganoff with tender rib-eye, creamy sauce, and sautéed mushrooms, perfect for a cozy dinner.
Ingredients
- 600 g rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thinly 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 until it is about ¾ cm thick then slice it into strips. Season with salt and pepper.
- Heat 1 Tbsp of oil in a hot skillet. Sear half the beef for 30 seconds on each side until browned then transfer to a plate. Repeat with the remaining beef using the other tablespoon of oil.
- Lower the heat and add the butter to the skillet. Once melted add in the onions stirring for 1 minute then toss in the mushrooms. Cook for about 4 minutes until they are golden brown.
- Sprinkle the flour over the onions and mushrooms stirring well for 1 minute.
- Pour in ½ cup of the beef broth scraping along the bottom to release the flavorful bits. Once smooth add the remaining broth and the Dijon mustard. Let it simmer for 5 minutes.
- Remove from heat and stir in the sour cream until the sauce is silky.
- Add the beef back into the pan along with any juices. Warm on low for 1 minute.
- Ladle the beef stroganoff over a bed of buttered noodles or tagliatelle. Top with chopped chives for that fresh touch.
Notes
For a lighter option, use low-fat yogurt instead of sour cream. Avoid overcrowding the pan while searing the beef to prevent steaming.