There’s something incredibly comforting about beef stroganoff—tender strips of beef in a creamy, savory sauce with mushrooms and onions.
This Gordon Ramsay-inspired version keeps it simple, elegant, and full of flavor, making it a timeless dish for cozy dinners or special gatherings.
Why You’ll Love This Recipe
It’s rich and creamy yet balanced with tangy Dijon mustard.
The beef is seared for maximum flavor and tenderness.
The sauce comes together quickly in one pan.
It pairs beautifully with pasta, rice, or mashed potatoes.
What You’ll Need (Ingredient Highlights)
Beef fillet brings tenderness and a luxurious flavor.
Mushrooms add earthiness and depth.
Dijon mustard gives a sharp, tangy note that balances the cream.
Sour cream makes the sauce silky and rich.
Fresh parsley brightens the dish with color and freshness.
Pro Tips Before You Start
Cook the beef in batches to avoid steaming—this ensures a good sear.
Use full-fat sour cream for the creamiest texture.
Don’t overcook the beef—return it to the sauce only to warm through.
Let the sauce reduce slightly before adding sour cream for a concentrated flavor.
How to Make Gordon Ramsay Beef Stroganoff
Step 1 – Sear the beef
Heat olive oil in a skillet.
Cook beef in batches until browned, then remove and set aside.
Step 2 – Sauté aromatics
In the same skillet, cook onion until softened. Add garlic and cook briefly.
Step 3 – Cook the mushrooms
Stir in sliced mushrooms and cook until tender and golden.
Step 4 – Make the sauce
Pour in beef stock and stir in Dijon mustard.
Simmer until slightly reduced.
Step 5 – Add the creaminess
Lower heat and stir in sour cream until smooth.
Step 6 – Finish with beef
Return beef to skillet, heat gently, and season with salt and pepper.
Step 7 – Garnish and serve
Top with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.
What to Serve Them With
Serve with egg noodles for the classic pairing.
Pair with rice or mashed potatoes for a hearty meal.
Add roasted vegetables or a fresh salad to lighten the plate.
Variations / Substitutions
Use chicken or pork instead of beef for a lighter version.
Swap sour cream with Greek yogurt for a tangy twist.
Add a splash of brandy or white wine for extra depth.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat to avoid splitting the sauce.
Not recommended for freezing as the cream may separate.
FAQs
Can I use a different cut of beef?
Yes, sirloin or ribeye also works well for stroganoff.
Do I need to use Dijon mustard?
It’s recommended for flavor, but you can use whole grain or yellow mustard.
Can I make this without sour cream?
You can substitute heavy cream, but it will be less tangy.
What pasta works best?
Egg noodles are traditional, but pappardelle or tagliatelle are great too.
Can I add wine to the sauce?
Yes, a splash of white wine or brandy adds depth.
How do I keep the beef tender?
Don’t overcook it—add it back only at the end to warm through.
Is this recipe gluten-free?
Yes, if served with rice or gluten-free pasta.
Can I make it ahead of time?
You can prep the sauce, but add beef just before serving.
Can I use low-fat sour cream?
Yes, though the sauce may be less creamy.
How do I thicken the sauce if it’s too thin?
Simmer a few more minutes to reduce, or stir in a slurry of cornstarch and water.
Final Thoughts
This Gordon Ramsay beef stroganoff is creamy, savory, and satisfying.
It’s quick enough for a weeknight meal but elegant enough for entertaining.