Gordon Ramsay Beef Stroganoff

Gordon Ramsay’s Beef Stroganoff recipe transforms the classic comfort food into a restaurant-quality masterpiece that’s surprisingly easy to make at home. I discovered this technique-driven approach after years of making bland, heavy stroganoff that left my family underwhelmed.

The magic happens in the details – proper searing creates those caramelized bits that become the foundation of flavor, while the combination of Dijon mustard and Worcestershire sauce adds layers of complexity that elevate this dish far beyond typical weeknight fare. My teenage son, who usually runs from anything “fancy,” now requests this specific version because the beef stays incredibly tender and the sauce has that perfect balance of creamy richness with just enough tang to keep you coming back for more.

Ingredients for Gordon Ramsay Beef Stroganoff

I always use sirloin steak for this recipe because it gives you that perfect balance of tenderness and flavor without breaking the budget. My go-to technique is slicing against the grain for maximum tenderness – this makes all the difference in achieving that melt-in-your-mouth texture Gordon is famous for.

• 1 lb sirloin steak, sliced into thin strips (against the grain)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon butter (for sauce)
• 1 small onion, finely diced
• 2 cloves garlic, minced – I recommend using fresh for best flavor
• 8 oz cremini mushrooms, sliced – My preference is cremini over button mushrooms for deeper umami
• ½ teaspoon smoked paprika
• 1 tablespoon Dijon mustard – In my experience, quality Dijon makes a noticeable difference
• ¼ cup dry white wine (or beef broth)
• 1 cup beef broth – I usually use low-sodium to control salt levels
• 1 teaspoon Worcestershire sauce
• ¾ cup sour cream (or crème fraîche) – Pro tip: bring to room temperature to prevent curdling
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 8 oz egg noodles, cooked
• 1 tablespoon chopped parsley for garnish

Step-by-Step Instructions

In my experience, the key to restaurant-quality stroganoff is proper searing technique and temperature control – rush these steps and you’ll miss the deep flavor development that makes this recipe special. Start your egg noodles boiling during step 3 so everything finishes together.

Step 1: Season beef strips generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until the butter stops foaming – this indicates the perfect searing temperature.

Step 2: Add beef strips in a single layer, avoiding overcrowding. Sear for 1-2 minutes per side until deep golden brown. Cook in batches if necessary – overcrowding steams the meat instead of searing it. Transfer to a plate.

Step 3: Reduce heat to medium and add butter to the same pan. Sauté onions and garlic until softened and fragrant, about 3 minutes. Add mushrooms and cook until golden brown and moisture evaporates, about 5 minutes – patience here develops rich mushroom flavor.

Step 4: Stir in smoked paprika and Dijon mustard, cooking for 30 seconds until aromatic. Pour in white wine, scraping up those precious browned bits from the bottom – this is where the magic happens.

Step 5: Add beef broth and Worcestershire sauce, bringing to a gentle simmer. Reduce heat to low and slowly stir in room-temperature sour cream to prevent curdling. Add thyme and season with salt and pepper.

Step 6: Return beef to the pan, tossing gently in the sauce for 1-2 minutes until heated through. Avoid overcooking at this stage to maintain tender texture – the beef should just warm through without cooking further.

What to Serve with Gordon Ramsay Beef Stroganoff

The rich, creamy sauce pairs beautifully with starches that can absorb all those incredible flavors while providing textural contrast to the tender beef.

Egg Noodles: The classic pairing that creates perfect sauce-to-noodle ratio in every bite, with the wide ribbons holding onto that velvety stroganoff sauce

Steakhouse Potato Salad: Creamy potatoes complement the beef’s richness while adding satisfying substance that makes this a complete comfort meal

Steamed Rice: A lighter option that lets the stroganoff flavors shine while providing neutral backdrop for the complex sauce

Roasted Asparagus: Fresh, crisp vegetables cut through the richness and add bright color and nutrients to balance the indulgent main dish

Simple Green Salad: Lightly dressed greens provide acidic contrast and fresh crunch that cleanses the palate between bites

Storage & Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making this excellent meal prep option.

For reheating, warm gently over low heat with a splash of broth or milk, stirring frequently to prevent the sour cream from separating. I recommend adding fresh herbs when reheating to brighten the flavors.

This recipe doubles easily for larger families or meal prep. You can also serve it over different starches throughout the week – try it over baked potatoes one night and rice the next for variety without extra cooking.

More High-Protein Comfort Food Recipes

If you love this Gordon Ramsay Beef Stroganoff, try these other hearty, protein-packed dinner recipes: Short Rib and Chorizo Chili for another rich beef dish, High Protein Creamy Garlic Cheesy Chicken Potatoes for similar comfort food vibes, or Crispy Chilli Beef Rice for a different take on flavorful beef dinners.

Gordon Ramsay Beef Stroganoff

Restaurant-quality beef stroganoff with tender seared beef strips, cremini mushrooms, and rich creamy sauce featuring Dijon mustard and Worcestershire sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, European

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb sirloin steak sliced into thin strips against the grain
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter divided
• 1 small onion finely diced
• 2 cloves garlic minced
• 8 oz cremini mushrooms sliced
• 0.5 tsp smoked paprika
• 1 tbsp Dijon mustard
• 0.25 cup dry white wine or beef broth
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 0.75 cup sour cream room temperature
• 1 tsp fresh thyme or 1/2 tsp dried
• 8 oz egg noodles cooked
• 1 tbsp fresh parsley chopped for garnish

Equipment

• Large skillet (cast-iron preferred)
• Sharp knife
• Cutting board
• Measuring cups and spoons

Method

 

1. Season beef strips generously with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter stops foaming.
2. Add beef strips in a single layer, avoiding overcrowding. Sear for 1-2 minutes per side until deep golden brown. Cook in batches if necessary. Transfer to a plate.
3. Reduce heat to medium and add remaining butter to the same pan. Sauté onions and garlic until softened and fragrant, about 3 minutes. Add mushrooms and cook until golden brown and moisture evaporates, about 5 minutes.
4. Stir in smoked paprika and Dijon mustard, cooking for 30 seconds until aromatic. Pour in white wine, scraping up browned bits from the bottom of the pan.
5. Add beef broth and Worcestershire sauce, bringing to a gentle simmer. Reduce heat to low and slowly stir in room-temperature sour cream to prevent curdling. Add thyme and season with salt and pepper.
6. Return beef to the pan, tossing gently in the sauce for 1-2 minutes until heated through. Avoid overcooking to maintain tender texture. Serve immediately over cooked egg noodles, garnished with fresh parsley.

Notes

Use high heat for searing to lock in beef’s juices. Don’t overcrowd the pan when searing. Deglaze thoroughly to capture all flavor. Bring sour cream to room temperature to prevent curdling. Start cooking egg noodles during step 3 so everything finishes together.