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Searing beef strips for Gordon Ramsay beef stroganoff in cast iron skillet

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
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.