Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Cool the stroganoff, chill overnight, and gently reheat. Add a little broth if the sauce tightens.

What noodles work best?

Egg noodles or tagliatelle are classic for a reason. They catch the sauce and give you a soft, comforting chew. Wide noodles hold onto the sauce better, but any pasta you love will do. If you prefer rice, it will soak the sauce pleasantly as well.

Can I use another cut of beef?

You can, but choose cuts that cook quickly or that you are willing to treat with gentler heat. Rib-eye is forgiving because of its marbling. Sirloin or tenderloin will also work if you watch the sear time closely.

Is there a dairy-free option?

Substitute full-fat coconut yogurt or a plant-based sour cream alternative and add it off heat. The texture will differ slightly, but the savory comfort will remain. Be gentle when you fold it in so the sauce stays smooth.

How do I avoid overcooking the beef?

Sear quickly in a hot pan and avoid simmering the beef for long periods. Return the beef to the sauce just long enough to heat through and meld with the flavors.

Gordon Ramsay Beef Stroganoff

Name: Gordon Ramsay Beef Stroganoff – Easy & Delicious
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
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; 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

Description

A comforting, rich beef stroganoff featuring tender rib-eye, earthy mushrooms, and a silky sauce, perfect for family gatherings.

Ingredients

Scale

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

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Instructions

Trim any excess fat from the rib-eye steak, pound it to an even thickness, and cut into thin strips.
Season the steak strips with kosher salt and black pepper.
Heat neutral oil in a skillet over medium-high heat and sear the steak strips until golden brown; remove and set aside.
Add butter to the skillet, sauté onions until soft, then add mushrooms and cook until browned.
Sprinkle flour over onions and mushrooms, stir for 1 minute, then whisk in beef broth and simmer until thickened.
Stir in Dijon mustard, return steak to the skillet, simmer for a few minutes, and finally stir in sour cream until smooth.
Serve over cooked noodles, garnished with chives.

Notes

Let leftovers cool and store in an airtight container. Reheat gently; add broth if the sauce tightens.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg