Description

Experience a restaurant-quality beef stroganoff at home with Gordon Ramsay’s recipe featuring tender rib-eye steak, a rich creamy sauce, and perfectly cooked mushrooms and onions. Ready in under an hour, this comfort food classic is enhanced with a luxurious blend of sour cream, Dijon mustard, and beef broth, served over egg noodles or tagliatelle for an impressive yet simple weeknight dinner.

Ingredients

Scale

For the Beef

1 lb 5 oz rib-eye steak (trimmed, pounded to 3/8 inch thick)
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 tbsp neutral oil (or vegetable oil)

For the Sauce and Vegetables

2 tbsp unsalted butter (preferably Kerrygold)
10 oz cremini mushrooms (sliced 1/8 inch thick)
1 medium yellow onion (thinly sliced)
1 tbsp all-purpose flour (King Arthur recommended)
2 cups low-salt beef broth
1 tbsp Dijon mustard
2/3 cup full-fat sour cream (room temperature)

For Serving and Garnish

Egg noodles or tagliatelle (cooked al dente)
Chopped chives, for garnish (optional)

Instructions

Prepare Mise en Place and Cook Pasta: Cook egg noodles or tagliatelle according to package directions until al dente, then drain and set aside. While the water heats, slice mushrooms to 1/8 inch thickness, thinly slice onion, chop chives, and pat the rib-eye steak dry before slicing against the grain into thin strips. Prepare all ingredients so everything is ready when cooking.
Season and Sear the Beef: Season the sliced steak generously with kosher salt and freshly cracked black pepper on both sides. Heat 1 tablespoon of neutral oil in a large skillet over high heat until it begins to smoke. Sear half of the beef for about 30 seconds per side until deeply browned, then transfer to a plate. Add remaining oil and sear the rest of the beef similarly. This quick, high-heat sear develops a beautiful crust while keeping the beef tender inside.
Build the Flavor Base with Mushrooms and Onions: Without washing the skillet, melt butter over medium heat. Add the sliced onions and cook for about 1 minute until they start to soften. Add mushrooms and cook for 4 minutes, stirring occasionally, until they release moisture and begin to brown, creating a deep savory flavor foundation.
Create the Sauce Base: Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out raw flavor and thicken the sauce. Pour in 1/2 cup beef broth and scrape the pan bottom with a wooden spoon to loosen browned bits. Add remaining beef broth and Dijon mustard, stirring until mustard is fully incorporated. Bring to a simmer and cook for 5 minutes to thicken and blend flavors.
Finish with Sour Cream and Warm the Beef: Remove skillet from heat and cool for 30 seconds to prevent curdling. Stir in room-temperature sour cream until smooth. Return seared beef and juices to the skillet and warm gently over low heat for 1 minute, stirring occasionally. This preserves the beef’s tenderness and ensures a silky sauce.
Plate and Serve: Divide cooked noodles among plates, ladle beef stroganoff over top evenly distributing beef and mushrooms. Garnish with chopped chives for freshness and a contrasting brightness that elevates the richness of the dish.

Notes

Do not overcook the rib-eye steak; quick searing keeps it tender and juicy.
Allow the pan to cool briefly before adding sour cream to avoid curdling.
Cook mushrooms in batches if necessary to prevent steaming and ensure proper browning.
Slice steak against the grain after resting for maximum tenderness.
Store beef stroganoff and noodles separately in the fridge to maintain noodles’ texture.
Reheat gently on stovetop or microwave at 50% power, stirring frequently to avoid sauce separation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Russian/American

Keywords: beef stroganoff, Gordon Ramsay, rib-eye steak, creamy sauce, dinner recipe, comfort food, mushroom sauce, sour cream sauce