Dinner

Perfect Gordon Ramsay Beef Stroganoff Recipe

ByHarper Ellington December 24, 2025December 24, 2025

Introduction

Beef stroganoff is a classic comfort dish known for its rich, creamy sauce and tender beef. Gordon Ramsay’s version elevates this favorite with rib-eye steak for a restaurant-quality meal that’s surprisingly easy to prepare at home. Ready in under an hour, it’s perfect for busy weeknights or impressing guests.

The image shows a close-up of a creamy mushroom and beef stew in a pan. The dish has several layers: the bottom layer is a creamy, light brown sauce with a smooth and thick texture. Mixed throughout the sauce are chunks of tender brown beef and sliced mushrooms with a slightly golden-brown color. The stew is topped with small, bright green pieces of chopped herbs scattered all over, adding a fresh touch. A silver spoon is scooping up a portion, lifting chunks of beef and mushrooms that are covered in the creamy sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb 5 oz rib-eye steak (trimmed, pounded to 3/8 inch thick)
Freshly cracked black pepper, to taste
Kosher salt, to taste
2 tbsp neutral oil (or vegetable oil)
2 tbsp unsalted butter
10 oz cremini mushrooms (sliced 1/8 inch thick)
1 medium yellow onion (thinly sliced)
1 tbsp Dijon mustard
2 cups low-salt beef broth
1 tbsp all-purpose flour
2/3 cup full-fat sour cream (room temperature)
Egg noodles or tagliatelle (cooked al dente)
Chopped chives, for garnish (optional)

Instructions

Step 1: Cook the egg noodles or tagliatelle according to package instructions until al dente. Drain and set aside. Meanwhile, slice the mushrooms, thinly slice the onion, and chop the chives. Pat the rib-eye steak dry and slice it against the grain into thin strips to ensure tenderness.
Step 2: Season the steak generously with kosher salt and freshly cracked black pepper. Heat 1 tablespoon of neutral oil in a large skillet over high heat until just smoking. In two batches to avoid overcrowding, sear the beef strips for about 30 seconds per side until deeply browned. Remove the beef to a plate after searing each batch.
Step 3: In the same skillet, melt the butter over medium heat without washing the pan to retain browned bits. Add the sliced onions and cook for about 1 minute until they start to soften. Add the mushrooms and cook for 4 minutes, stirring occasionally until they are browned and their moisture has evaporated.
Step 4: Sprinkle the flour over the mushroom and onion mixture, stirring constantly for 1 minute to cook out the raw flavor. Pour in 1/2 cup of beef broth and scrape the bottom of the pan to release browned bits. Add the remaining 1.5 cups of broth and the Dijon mustard, stirring until fully combined. Bring to a simmer and cook for 5 minutes until the sauce thickens.
Step 5: Remove the skillet from heat and let it cool for about 30 seconds to prevent curdling. Stir in the room-temperature sour cream until smooth. Return the seared beef and any juices back to the pan and warm gently over low heat for 1 minute, stirring occasionally.
Step 6: Serve the stroganoff by dividing the cooked noodles among plates or bowls. Ladle the beef and sauce over the pasta and garnish with chopped chives for a fresh contrast.

Tips & Variations

If rib-eye steak is not available or too expensive, sirloin or tenderloin are good substitutes; pound thin and slice against the grain for tenderness.
Button mushrooms can replace cremini mushrooms, or mix with shiitake or portobello for deeper flavor.
Greek yogurt can substitute sour cream if stirred in off heat to avoid curdling; heavy cream with lemon juice is another alternative.
Use whole grain or yellow mustard if Dijon is unavailable, adjusting to taste.
Serve stroganoff over pappardelle, fettuccine, rice, or mashed potatoes to vary the dish.
Cook mushrooms in batches to ensure they brown instead of steam for better flavor.
Always let steak rest and slice against the grain to keep pieces tender.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. It often tastes better the next day as flavors meld. For longer storage, freeze in individual portions for up to 3 months; note that sour cream may separate when thawed but stirs back together when reheated. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding broth if the sauce thickens too much. Microwave reheating at 50% power in short intervals with stirring also works well.

How to Serve

The image shows a creamy mushroom and beef stew in a pan, with chunks of tender brown beef and sliced light brown mushrooms covered in a thick, light beige sauce. The stew is sprinkled with small, bright green chopped herbs, adding a touch of color. A silver spoon lifts a portion from the pan, showing a close-up of the smooth sauce, beef pieces, and mushroom slices in it. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for stroganoff?

Yes, sirloin or tenderloin are good options if rib-eye is unavailable or too costly. Just ensure the meat is pounded thin and sliced against the grain for tenderness.

How do I prevent the sour cream from curdling in the sauce?

Remove the pan from heat and let it cool slightly before adding room-temperature sour cream slowly while stirring. This gentle approach helps maintain a smooth, creamy sauce without breaking.