Experience the warmth of this classic beef stroganoff, featuring tender beef strips, creamy sauce, and earthy mushrooms, perfect for any cozy evening.

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Be warned, this plate gets cleaned up fast. Picture butter singing in the pan, mushrooms giving off that rich, earthy perfume, and a swoosh of sour cream folding into a glossy sauce that hugs every noodle. Your kitchen will smell like a warm Sunday, even if it is a Wednesday.

I love how a recipe like Gordon Ramsay Beef Stroganoff – Easy & Delicious turns a simple weeknight into a small celebration. If you need a nudge toward cozy cooking, this is it. While you’re stirring, you might remember a dinner your dad made, or the time your aunt taught you to slice onions without tears. For extra comfort, I sometimes pair this with a warm dessert from the pantry like my go-to easy caramel apple pie bombs recipe for after-dinner smiles.

Why Gordon Ramsay Beef Stroganoff – Easy & Delicious Is Worth Turning on the Oven For

There is a reason this dish lives in family cookbooks and restaurant rotations. It feels without trying too hard like plush comfort. Tender ribbons of beef meet silky mushrooms and a tangy, creamy sauce that tastes like a secret hug. You serve bowls full of warmth and everyone leans in.

This recipe is perfect for chilly nights, casual dinner parties, or when you simply want to feel looked after. It also makes a great leftover: the sauce deepens overnight and becomes even more comforting the next day. Think of it as a hug you can reheat.

How to Make Gordon Ramsay Beef Stroganoff – Easy & Delicious

“If your kitchen smells like butter and brown sugar, you’re doing it right.”

Here’s a quick road map of what happens. You’ll sear the steak strips so they get a nice crust. Then you’ll soften onions and brown mushrooms in butter until they smell heavenly. A little flour and beef broth become a smooth, glossy sauce. Dijon lifts the flavor, and sour cream brings it all together into a silky finish.

As you mix and simmer, watch for color and texture. The beef should be browned but still juicy. Mushrooms should be deeply golden. The sauce should coat a spoon and feel velvety, not watery. Those cues tell you this dish is nearly at its best.

Try this recipe of mine for a creamy pasta cousin if you love casseroles that feed a crowd.

Ingredients You’ll Need

600 g rib-eye steak, trimmed and pounded to about ¾ cm thickness
300 g cremini mushrooms, sliced thinly
1 medium onion, thinly sliced
1 Tbsp Dijon mustard
150 ml full-fat sour cream
500 ml low-salt beef broth
2 Tbsp butter
1 Tbsp all-purpose flour
2 Tbsp neutral oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Freshly chopped chives, for garnish
Cooked egg noodles or tagliatelle, for serving

Friendly notes: use real butter for the best flavor and a little richness that fake substitutes cannot mimic. Don’t skip the pinch of salt at the end; it brightens everything. For beef, rib-eye gives lovely marbling and tenderness, but sirloin works in a pinch.

Step-by-Step Directions

1. Trim excess fat from the rib-eye steak.
   Pound it to an even thickness of about ¾ cm and cut into thin strips about 1 cm wide and 5 cm long.
   Season with salt and pepper.
2. Heat neutral oil in a large skillet over medium-high heat.
   Sear the steak strips in batches for 1-2 minutes per side until golden brown.
   Remove from the pan.
3. Reduce heat to medium and add butter to the pan.
   Add sliced onion and cook until soft. Then, add sliced cremini mushrooms and cook until browned.
   Season with salt and pepper.
4. Sprinkle flour over the onions and mushrooms.
   Gradually whisk in beef broth, scraping up browned bits from the pan.
   Bring to a simmer and thicken.
5. Stir in Dijon mustard.
   Return the seared steak strips to the skillet, simmer for a few minutes until heated through.
   Off heat, stir in sour cream until smooth. Adjust seasoning and serve over cooked noodles, garnished with chives.

Mini tips for success: work in batches when searing beef so pieces get color instead of steam. Don’t overcook the strips; they should be tender, not dry. When adding sour cream, take the pan off the heat to prevent curdling. If the sauce looks too thick, add a splash of broth or reserved pasta water.

Serving Gordon Ramsay Beef Stroganoff – Easy & Delicious With Love

Serve this warm and generous. Spoon a mound of egg noodles or tagliatelle on each plate, then ladle the stroganoff on top. Scatter chives like confetti and bring it straight to the table. The steam, the sheen on the sauce, and those mushrooms peeking out will draw everyone in.

This dish pairs beautifully with a crisp green salad to cut the richness. If you love bread, a slice of crusty baguette or garlic toast is perfect for sopping up any leftover sauce. For a celebratory meal, add roasted vegetables and a simple glass of red wine or sparkling water with lemon.

Saving Gordon Ramsay Beef Stroganoff – Easy & Delicious for Tomorrow

Cool your leftovers quickly and store them in an airtight container in the fridge for up to three days. When reheating, do it gently on the stove over low heat. Add a splash of broth to revive the sauce and stir frequently so the beef stays tender and the sour cream doesn’t split.

For longer keeping, freeze portions in freezer-safe containers for up to three months. Thaw in the fridge overnight and reheat slowly. If the sauce separates a bit after freezing, whisk in a spoonful of sour cream or a small knob of butter off heat to bring it back together.

If you want to use leftovers differently, try folding the reheated stroganoff into a baked pasta, or spooning it over mashed potatoes for a cozy bowl.

I like making a small batch of cookies on the side when I plan leftover nights; it makes reheated dinners feel special.

Tips, Tricks, and Sweet Secrets

• Sear in batches. Crowding the pan cools the surface and prevents browning. Browned meat equals flavor.
• Keep a little reserved hot beef broth. It helps loosen the sauce and revive flavors without watering it down.
• Use full-fat sour cream. It gives the sauce body and keeps that luxurious mouthfeel you want.
• For extra depth, add a splash of Worcestershire sauce or a small spoonful of tomato paste while simmering. Both add subtle umami without stealing the show.
• If the sauce heats up and begins to split, remove from heat and whisk in a cold spoonful of sour cream to unify it again.

I learned these by trial and many cozy dinners. Once I messed up a batch by letting the sauce boil after adding sour cream. Lesson learned: low heat and patience win every time.

Try swapping proteins sometimes; a poached chicken works beautifully with the same sauce base when beef isn’t in the mood.

Delicious Variations

• Mushroom-forward: double the mushrooms and skip the meat for a rich vegetarian stroganoff. Use a mix of cremini and shiitake for texture.
• Tangy twist: add a teaspoon of grainy mustard along with Dijon for a bit more punch.
• Cream and herb: finish with a tablespoon of creme fraiche and a handful of parsley for a fresher, tangier finish.
• Comfort casserole: fold the stroganoff into cooked pasta, top with breadcrumbs and cheese, then bake until golden for a family-friendly bake.
• Seasonal add-ins: in autumn, stir in roasted butternut cubes for sweetness; in spring, toss in blanched peas for color and snap.

These variations keep the base of Gordon Ramsay Beef Stroganoff – Easy & Delicious familiar while letting you experiment with texture and seasonality. Each tweak makes the dish feel new while keeping that cozy center you love.

FAQs About Gordon Ramsay Beef Stroganoff – Easy & Delicious

A Final Bite

Conclusion

Bake, simmer, and share this dish with people you love. Gordon Ramsay Beef Stroganoff – Easy & Delicious feels fancy and homey all at once, like wearing your favorite sweater to a dinner party. If you want to walk through another detailed how-to, this Gordon Ramsay’s Beef Stroganoff Recipe: A Step-by-Step Guide for Beginners gives a clear walkthrough for the same comforting favorite. For a different take and more notes on technique, check out this version on Gordon Ramsay Beef Stroganoff Recipe – Cooked.wiki.

Bake something or cook something, bring it to the table, and watch people smile. This stroganoff does that in spades. Enjoy the warm, savory hug.

Beef Stroganoff

Experience the warmth of this classic beef stroganoff, featuring tender beef strips, creamy sauce, and earthy mushrooms, perfect for any cozy evening.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 600 g rib-eye steak, trimmed and pounded to about ¾ cm thickness
• 300 g cremini mushrooms, sliced thinly
• 1 medium onion, thinly sliced
• 1 Tbsp Dijon mustard
• 150 ml full-fat sour cream Use real sour cream for better flavor.
• 500 ml low-salt beef broth Reserve some broth for adjusting sauce consistency.
• 2 Tbsp butter Use real butter for richness.
• 1 Tbsp all-purpose flour
• 2 Tbsp neutral oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Freshly chopped chives, for garnish
• Cooked egg noodles or tagliatelle, for serving

Method

 

Preparation

1. Trim excess fat from the rib-eye steak.
2. Pound it to an even thickness of about ¾ cm and cut into thin strips about 1 cm wide and 5 cm long.
3. Season with salt and pepper.

Cooking

1. Heat neutral oil in a large skillet over medium-high heat.
2. Sear the steak strips in batches for 1-2 minutes per side until golden brown.
3. Remove from the pan.
4. Reduce heat to medium and add butter to the pan.
5. Add sliced onion and cook until soft. Then, add sliced cremini mushrooms and cook until browned.
6. Season with salt and pepper.
7. Sprinkle flour over the onions and mushrooms.
8. Gradually whisk in beef broth, scraping up browned bits from the pan.
9. Bring to a simmer and thicken.
10. Stir in Dijon mustard.
11. Return the seared steak strips to the skillet, simmer for a few minutes until heated through.
12. Off heat, stir in sour cream until smooth. Adjust seasoning and serve over cooked noodles, garnished with chives.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 5g

Notes

Cool leftovers quickly and store in an airtight container for up to three days. Reheat gently on the stove and add a splash of broth if the sauce is too thick. For longer storage, freeze for up to three months.

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