Hey there, fellow food lovers! Today, I’m super excited to share with you a recipe that’s about to become a staple in your kitchen: Gordon Ramsay’s Beef Stroganoff. This dish is a perfect blend of rich, creamy flavors, tender beef, and hearty mushrooms, all served over a bed of egg noodles. It’s one of those quick family dinners that’s both elegant and comforting. Plus, it’s ready in just 30 minutes—talk about a 30-minute meal that’s sure to impress!
Why You’ll Love This Recipe
- A creamy garlic pasta dish that’s both indulgent and satisfying
- Perfect for weeknight dinner ideas when you need something quick but flavorful
- A best beef stroganoff recipe that’s easy to customize
- Ready in under 30 minutes, making it a great easy pasta recipe
- Packed with tender beef, mushrooms, and a rich, tangy sauce
Ingredients
Here’s what you’ll need for this homemade beef stroganoff recipe:
- 1 lb sirloin steak (or filet mignon), sliced into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- ½ teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- ¼ cup dry white wine (or beef broth)
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- ¾ cup sour cream (or crème fraîche)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- 8 oz egg noodles, cooked
- 1 tablespoon chopped parsley (for garnish)
- Extra black pepper and Parmesan cheese (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into how to make this beef stroganoff easy recipe. It’s a classic dish with a few modern tweaks to make it extra flavorful and quick to prepare.
- Season the beef strips with salt and black pepper. This step is crucial for bringing out the natural flavors of the beef.
- Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and slightly bubbly, add the beef strips. Sear for 1–2 minutes per side until browned. Don’t overcrowd the pan—cook in batches if necessary. Transfer the beef to a plate and set aside.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the onions and garlic, sautéing until softened (about 3 minutes). Stir in the sliced mushrooms and cook until golden brown (about 5 minutes).
- Sprinkle in smoked paprika and Dijon mustard, stirring well to combine. Pour in white wine (or beef broth), scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for 2 minutes, allowing the alcohol to cook off.
- Add beef broth and Worcestershire sauce, stirring to combine. Lower the heat and stir in the sour cream, making sure it blends smoothly into the sauce. Add fresh thyme and season with salt and pepper to taste.
- Add the seared beef strips back into the skillet, tossing them in the sauce for 1–2 minutes until warmed through. Serve immediately over cooked egg noodles, rice, or mashed potatoes.
Pro Tips for Making the Recipe
Here are a few tips to ensure your beef casserole recipes turn out perfectly every time:
- Use high-quality ingredients, especially the beef. Sirloin or filet mignon works best for this recipe.
- Don’t skip the step of browning the beef—it adds a depth of flavor that’s essential to the dish.
- Let the mushrooms cook until they’re golden brown and fragrant. They add a meaty texture that complements the beef beautifully.
- Stir the sour cream in gently to avoid curdling the sauce. If you’re worried about it, you can temper it by mixing a little of the warm sauce into the sour cream before adding it to the skillet.
- Taste and adjust the seasoning before serving. A pinch of extra salt or a sprinkle of black pepper can make a big difference.
How to Serve
Serving this stroganoff recipe is all about presentation and pairing it with the right sides. Here are some ideas:
- Serve over egg noodles, which are traditional for Beef Stroganoff. You can also try it over rice or mashed potatoes for a different twist.
- Garnish with fresh parsley and a sprinkle of black pepper for a pop of color and fresh flavor.
- Add a side salad or roasted vegetables for a well-rounded meal.
- For an extra indulgent touch, sprinkle some Parmesan cheese on top.
Make Ahead and Storage
This red meat recipes dish is perfect for meal prep or making ahead. Here’s how to store it:
- Let the dish cool completely before refrigerating or freezing. This helps prevent the formation of ice crystals, which can make the sauce watery.
- Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or water if the sauce thickens too much.
- Freeze for up to 3 months. Thaw overnight in the fridge and reheat as above.
And there you have it—a best beef stroganoff recipe that’s sure to become a family favorite. It’s a creamy beef stroganoff recipe that’s both comforting and elegant, perfect for weeknight dinner ideas or special occasions. Don’t forget to check out more easy pasta recipes and red meat recipes on Gordon Ramsay Beef Stroganoff for more inspiration. Happy cooking!
Gordon Ramsay Beef Stroganoff
Ingredients
Method
- Season the beef strips with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the beef strips and sear for 1–2 minutes per side until browned. Transfer the beef to a plate and set aside.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add onions and garlic, sautéing until softened (about 3 minutes). Stir in the sliced mushrooms and cook until golden brown (about 5 minutes).
- Sprinkle in smoked paprika and Dijon mustard, stirring well. Pour in white wine (or beef broth), scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for 2 minutes.
- Add beef broth and Worcestershire sauce, stirring to combine. Lower the heat and stir in the sour cream, blending smoothly into the sauce. Add fresh thyme and season with salt and pepper to taste.
- Add the seared beef strips back into the skillet, tossing them in the sauce for 1–2 minutes until warmed through. Serve immediately over cooked egg noodles.