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There’s something undeniably comforting about a bowl of creamy, savory Beef Stroganoff. Inspired by Gordon Ramsay’s approach to classic dishes, this recipe delivers tender strips of beef, golden mushrooms, and a rich, tangy sauce that’s perfect for coating pasta or noodles. It’s a dish that feels indulgent yet comes together quickly, making it ideal for busy weeknights or cozy weekend dinners.
I’ve made this recipe countless times, and it’s always a hit. The creamy sauce and tender beef make it a go-to dish for family dinners and special occasions alike.
Key Ingredients and Their Roles
- Scotch Fillet Steak (or Rib Eye): A tender cut of beef that cooks quickly and stays juicy.
- Vegetable Oil: Used for searing the beef to create a flavorful crust.
- Onions and Mushrooms: These add depth and earthiness to the dish, complementing the richness of the sauce.
- Butter: Adds richness and helps caramelize the vegetables.
- Flour: Thickens the sauce, giving it a velvety texture.
- Beef Broth: Forms the base of the sauce, infusing it with savory flavor.
- Dijon Mustard: Adds a tangy kick that balances the creaminess.
- Sour Cream: Creates the signature creamy texture and adds a slight tang.
- Pasta or Egg Noodles: The perfect vehicle for soaking up the delicious sauce.
Crafting the Perfect Beef Stroganoff
- Prepare the Beef:
- Start by flattening the steak to about 0.75cm thickness using a mallet or rolling pin. Slice it into thin strips, around 0.5cm wide, and season generously with salt and pepper.
- Sear the Beef:
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add half the beef in a single layer and sear for 30 seconds on each side until browned but still pink inside. Transfer to a plate and repeat with the remaining beef using the second tablespoon of oil.
- Cook the Vegetables:
- Reduce the heat to medium-high and add the butter to the skillet. Once melted, stir in the sliced onions and cook for 1 minute. Add the mushrooms and cook until golden, scraping up any browned bits from the pan for extra flavor.
- Make the Sauce:
- Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Gradually pour in half the beef broth, stirring until smooth. Add the remaining broth, followed by the sour cream and Dijon mustard. Stir well and bring the sauce to a simmer. Cook for 3–5 minutes until it thickens to a creamy consistency. Season with salt and pepper to taste.
- Combine and Serve:
- Return the beef (along with any juices) to the skillet and simmer for 1 minute to heat through. Serve immediately over cooked pasta or egg noodles, garnished with chopped chives if desired.
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My family loves this recipe. The kids always ask for seconds, and my husband raves about the restaurant-quality flavors. It’s become a staple in our weekly meal rotation.
Serving Suggestions
Pair this Beef Stroganoff with a side of steamed green beans or a crisp salad for a balanced meal. For a heartier option, serve it over mashed potatoes or buttered egg noodles. A glass of red wine or a simple garlic bread on the side completes the experience.
Customize Your Stroganoff
Swap the Protein: Use chicken or pork instead of beef for a different twist. Add Veggies: Incorporate spinach, peas, or bell peppers for extra color and nutrition. Make It Spicy: Add a pinch of paprika or a dash of hot sauce for a kick of heat. Go Lighter: Substitute Greek yogurt for sour cream for a tangier, lighter version.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid boiling to prevent the sour cream from curdling.
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This Gordon Ramsay-inspired Beef Stroganoff is a timeless classic that never fails to impress. It’s creamy, flavorful, and incredibly satisfying—perfect for any night of the week. Give it a try, and I promise it’ll become a favorite in your home too!
Recipe Tips & FAQs
- → Can I use a different cut of beef?
- Yes, tenderloin or sirloin works well, but avoid tougher cuts.
- → Can I make this gluten-free?
- Yes, use gluten-free flour and pasta or noodles.
- → Can I use Greek yogurt instead of sour cream?
- Yes, but add it at the end and heat gently to avoid curdling.
- → How do I store leftovers?
- Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
- → Can I freeze this dish?
- Yes, freeze before adding sour cream. Thaw and reheat, then stir in sour cream before serving.