There’s something so comforting about a good beef stroganoff, and this Gordon Ramsay Beef Stroganoff recipe has truly earned a spot in my kitchen rotation. The first time I tried making this dish, it was a bit of a happy accident—my family was craving something rich and creamy, but quick to whip up on a weeknight. When I finally nailed the balance of tender beef and that irresistible stroganoff sauce, I knew I had a keeper.
I love how Gordon Ramsay Beef Stroganoff isn’t complicated but feels like a treat—perfect for those evenings when you want something hearty without fussing too much. The creaminess of the sauce combined with the tender beef feels like a warm hug after a long day. Plus, it’s affordable and uses ingredients you might already have on hand, making it easy to slide into your usual dinner lineup.
If you’ve never cooked Gordon Ramsay Beef Stroganoff before, don’t worry! It’s forgiving and straightforward, and I’m here to guide you through each step. I promise, by the time you’re done, your kitchen will smell amazing, and you’ll have a dish worthy of company—or just a little self-indulgence. I encourage you to give this recipe a try and make it your own. For more inspiration, check out this classic Beef Stroganoff in creamy mushroom sauce, which has a lovely twist too.
With a little patience and care, I’m confident your own Gordon Ramsay Beef Stroganoff will become a family favorite just like it did in mine.
What You’ll Need for This Gordon Ramsay Beef Stroganoff:
Here’s a straightforward list of what you’ll need for your Gordon Ramsay Beef Stroganoff. The best part? Most of these ingredients are easy to find at your local grocery store or even in your pantry already:
- 500g good quality beef fillet or sirloin, thinly sliced – I always use sirloin for tenderness, but fillet works beautifully too. If you want a budget-friendly swap, lean chuck steak sliced thin is a great option.
- 1 medium onion, finely chopped – You can swap yellow for white onions if needed. Both add a sweet depth to the dish.
- 2 garlic cloves, minced – Simple and aromatic. Don’t skip it!
- 250g button mushrooms, sliced – You can also use cremini or baby bella mushrooms for a deeper flavor.
- 1 tbsp Dijon mustard – Adds a lovely tang. If you’re out of Dijon, a teaspoon of grainy mustard works just as well.
- 1 tbsp tomato paste – This balances the richness of the sauce. Tomato puree is an okay substitute.
- 300ml good quality beef stock – You can use a stock cube mixed with water, but fresh stock makes the sauce extra flavorful.
- 150ml sour cream – Essential for that creamy beef stroganoff finish. Greek yogurt is a quick substitute here, though it changes the flavor slightly.
- 2 tbsp olive oil or vegetable oil – For sautéing, I prefer olive oil for subtle flavor.
- Salt and freshly ground black pepper, to taste – Your basic seasoning staples.
- Fresh parsley, chopped (optional) – For a fresh, vibrant finish.
A helpful prep tip: slice your beef and mushrooms ahead of time and keep them covered in the fridge until you’re ready to cook. This saves you from scrambling while your pan heats up.
Also, if you want to get the sauce ingredients together early, mix the Dijon mustard with tomato paste and stock—this is my little trick that simplifies the cooking process in the moment.
This Gordon Ramsay Beef Stroganoff uses simple ingredients because great baking should be easy to start, and it doesn’t mean losing any of that special, homemade comfort we all love.
How to Make This Gordon Ramsay Beef Stroganoff:
Let’s get your Gordon Ramsay Beef Stroganoff going—step-by-step, just like we’re cooking side by side in my kitchen.
- Heat your pan and add olive oil. Once hot, add the sliced beef in batches. You want to avoid overcrowding the pan to get a nice sear. Sear the beef for 1-2 minutes per side just until browned, then transfer it to a plate. This locks in the flavors and keeps your beef juicy.
- In the same pan, add your chopped onions and sauté for about 3 minutes. The onions should soften and become translucent but not browned. This is the base for the stroganoff sauce ingredients to build on.
- Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms reduce and release their moisture. Your kitchen will start smelling heavenly here—that rich, earthy mushroom scent mingling with garlic is the best sign you’re on the right track.
- Now stir in the Dijon mustard and tomato paste. This step really lifts the flavor. Cook for a minute to take the sharpness off the mustard and deepen the tomato paste.
- Pour in the beef stock, then bring the mixture to a simmer. Reduce the heat and let it gently bubble for about 10 minutes. This slow simmer helps the stroganoff sauce ingredients meld together beautifully.
- Return the seared beef back into the pan. Stir carefully, so the beef gets coated in that lovely sauce but doesn’t overcook. Simmer everything together for another 5-7 minutes—this keeps the beef tender and the sauce creamy.
- Finally, lower the heat and stir in the sour cream. Mix it gently and heat through—don’t let it boil or the cream might split. This is the moment your creamy beef stroganoff really comes to life.
- Season with salt and pepper to taste. Adjust as you go, and remember, it’s easier to add more than to try to fix an overly salty sauce.
From start to finish, this Gordon Ramsay Beef Stroganoff takes about 30-40 minutes—a lovely, manageable timeframe for a home-cooked favorite. While it simmers, you can tidy up the kitchen or start prepping your side dish.
If your Gordon Ramsay Beef Stroganoff looks saucy but the beef is still tender and the mushrooms soft, you’re on track. Don’t rush the simmering—the slow meld of flavors is what makes this a crowd-pleaser.
For a shortcut, you could use pre-sliced mushrooms and pre-chopped onions, which save a bunch of time without compromising flavor. I’ve tried it both ways, and it works well for busy nights.
Serving Your Gordon Ramsay Beef Stroganoff:
This Gordon Ramsay Beef Stroganoff shines when paired with simple sides that soak up its creamy sauce. My favorite is classic buttered egg noodles—they’re perfect for letting the rich sauce cling to every bite. You could also serve it over creamy mashed potatoes if you want something more comforting. For a lighter option, steamed rice or cauliflower rice works just as well.
For a touch of freshness, sprinkle chopped parsley on top before serving. It makes the dish pop with color and adds a lovely herbaceous note.
This dish is perfect for casual family dinners or even small gatherings when you want to impress without sweating it. I recently served it for a weekend get-together, and everyone went back for seconds. It’s one of those recipes that feels special but is totally doable.
If you have leftovers, they keep beautifully refrigerated for up to 2 days. I like to turn those into stuffed baked potatoes the next day—just scoop the beef stroganoff onto a hot, fluffy spud and add a little extra sour cream. Delicious and so easy!
For seasonal variations, in cooler months, I add a handful of fresh thyme while simmering. In spring, a splash of white wine in the stock adds brightness. It’s fun to experiment and find new little twists to your Gordon Ramsay Beef Stroganoff.
If you enjoy this recipe, you might love trying out my Garlic Butter Beef Bites with Creamy Mashed Potatoes, which offers a different take on beef with rich, buttery flavors.
Common Questions About This Gordon Ramsay Beef Stroganoff:
Can I make this Gordon Ramsay Beef Stroganoff ahead of time?
Yes! This recipe actually tastes even better the next day when the flavors have had time to marry. Just store it in an airtight container in the fridge and gently reheat on the stovetop, adding a splash of stock or water if the sauce thickens too much.
What’s a good substitute for sour cream in this Gordon Ramsay Beef Stroganoff?
Greek yogurt works well as a quick substitute. It keeps the creamy texture but offers a tangier flavor. Just make sure to add it off the heat to avoid curdling.
How can I adjust this Gordon Ramsay Beef Stroganoff for different pan sizes?
If your pan is smaller, cook the beef in batches to avoid overcrowding and steaming. For a larger pan, you can increase ingredient quantities by about 1.5x to serve more people while keeping the flavors balanced.
Can I use different cuts of beef for this beef stroganoff recipe?
Definitely! Tender cuts like sirloin and fillet are classic, but lean skirt steak or flank steak thinly sliced against the grain can work well, too. Just be careful not to overcook tougher cuts.
Are there vegetarian options similar to Gordon Ramsay Beef Stroganoff?
Yes! You can swap the beef for hearty mushrooms like portobello or even jackfruit to mimic the texture while using the same stroganoff sauce ingredients. It’s a delicious variation to try.
What are the key stroganoff sauce ingredients in this recipe?
The magic comes from sour cream, Dijon mustard, tomato paste, beef stock, and sautéed mushrooms and onions. Together, they create the creamy, tangy, and savory balance that defines this creamy beef stroganoff.
Is this recipe close to authentic Russian beef stroganoff?
It honors the traditional elements but with Gordon Ramsay’s twist on richness and flavor depth. If you’re interested in the roots, check out some authentic Russian beef stroganoff versions for comparison, like this one, which focuses more on sour cream and less on mustard.
For more kitchen tips and community sharing, visit this Facebook group dedicated to Mamas’ favorite recipes. It’s full of great ideas for dishes like this.
Final Thoughts on This Gordon Ramsay Beef Stroganoff:
This Gordon Ramsay Beef Stroganoff has become a true staple in my recipe collection because it’s reliable, delicious, and simple to make. It’s one of those dishes that feels thoughtful but is actually easy enough for any cooking level. My family loves it not just for the creamy beef stroganoff texture but for how it brings everyone to the table with smiles.
My Top Tips for This Gordon Ramsay Beef Stroganoff:
– Always sear the beef in batches to keep it tender.
– Don’t rush the sauce simmering step—it’s worth the wait.
– Stir in the sour cream off the heat to prevent curdling.
Some of my favorite variations include adding smoked paprika for a slight smoky edge, swapping sour cream for crème fraîche for a richer taste, or using fresh thyme during simmering for a bright herby note.
The version with Dijon mustard and tomato paste combined gets requested most often by friends—it has just the right kick balanced by smooth creaminess. I hope you make this recipe your own and find the same joy I do in hearing, “What’s for dinner? Let’s have that beef stroganoff again!”
If you’re curious about different ways to enjoy beef or want to try something crispy and fresh, check out my Crispy Peking Beef Bowl. And don’t forget, baking and cooking are all about fun and creating something that feels good to you.
Happy cooking, friends! Your Gordon Ramsay Beef Stroganoff adventure awaits.
Gordon Ramsay Beef Stroganoff
Experience a rich and creamy Gordon Ramsay Beef Stroganoff, featuring tender strips of beef cooked with mushrooms and onions in a flavorful sour cream sauce. This classic Russian-inspired dish is perfect for a comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Russian
Ingredients
- 500g beef fillet, sliced into thin strips
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250g chestnut mushrooms, sliced
- 1 tablespoon Dijon mustard
- 150ml beef stock
- 150ml sour cream
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, to serve
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and quickly sear until browned on all sides. Remove beef from the pan and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their juice and become tender.
- Stir in the Dijon mustard, Worcestershire sauce, and beef stock. Allow the mixture to simmer for 5 minutes to reduce slightly.
- Reduce the heat to low and return the beef to the skillet. Stir in the sour cream and gently heat through without boiling to prevent curdling.
- Season with salt and freshly ground black pepper to taste.
- Serve the beef stroganoff over cooked egg noodles or rice, garnished with chopped fresh parsley.
Notes
For an extra touch of richness, add a splash of brandy or white wine to the sauce when reducing the beef stock. Serve with a crisp green salad for a balanced meal.