Gordon Ramsay Beef Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
40g butter
02 -
2 tbsp vegetable oil (split into two separate portions)
03 -
150ml sour cream
04 -
500ml beef stock (reduced-salt)
05 -
300g mushrooms, cut into slices (not too thin)
06 -
Salt and pepper as needed
07 -
600g scotch fillet or ribeye steak without bones
08 -
1 tbsp Dijon mustard
09 -
Plain flour (2 tbsp)
10 -
1 large onion or 2 small ones, sliced
→ For Serving
11 -
Egg noodles or pasta around 250–300g, pick your favorite type
12 -
Optional topping: chopped chives
# Instructions:
01 -
Using a mallet or rolling pin, flatten the steak to about 0.75cm thickness. Slice it into thin strips about 0.5cm wide, then season with some salt and pepper. Trim off any fatty pieces.
02 -
On high heat, warm up 1 tbsp of oil in a big skillet. Lay half the beef strips in a single layer using tongs, searing for about 30 seconds per side until browned with a slight pink inside. Remove these from the pan and repeat for the other half using the remaining oil.
03 -
Turn the burner down to medium-high. Drop in the butter and wait for it to melt. Toss in the onion slices and stir them for a minute. Follow up with the mushrooms, cooking until they're beautifully golden and making sure to scrape up any browned bits stuck to the pan for that extra flavor boost.
04 -
Dust the flour over your veggies and mix everything for about a minute. Slowly pour in just half of the stock, stirring steadily to get a lump-free mixture. Add the rest of the stock, the mustard, and the sour cream. Mix until everything's combined, let it come to a simmer, and then lower the flame to medium-low. Cook for 3-5 minutes until the sauce is thicker and creamy enough to pour. Taste and adjust with salt and pepper.
05 -
Add the beef (plus any juices from the plate) back into the pan. Let it simmer for just one more minute. Turn off the heat and serve on top of noodles or pasta, with a sprinkle of chives on top if you want.
# Notes:
01 -
Tender beef cuts like tenderloin or ribeye work great for this dish.
02 -
Don't crowd the pan when cooking beef—it needs space to brown instead of steam.
03 -
After cooking the steak, scrape up those browned bits in the pan for extra deliciousness in the sauce.
04 -
Always add sour cream over a low flame to keep it from curdling and ruining the texture.
05 -
Tastes best when eaten fresh, but you can reheat it gently if needed.