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Gordon Ramsay Beef Stroganoff

Tender beef strips with earthy mushrooms in a rich, creamy sauce with Dijon mustard and Worcestershire. Restaurant-quality flavor ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Russian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak or filet mignon, sliced into thin strips
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 8 oz cremini or button mushrooms sliced
  • 0.5 teaspoon smoked paprika
  • 1 tablespoon Dijon mustard
  • 0.25 cup dry white wine or beef broth
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 0.75 cup sour cream or crème fraîche
  • 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
  • 8 oz egg noodles cooked according to package directions
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • Cast-iron skillet or large skillet
  • sharp knife
  • Wooden spoon

Method
 

  1. Season beef strips with salt and black pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
  2. Add beef strips in a single layer (work in batches to avoid overcrowding) and sear for 1 to 2 minutes per side until browned but still pink inside. Transfer to a plate and set aside.
  3. In the same skillet, melt remaining 1 tablespoon butter over medium heat. Add onions and garlic, sautéing until softened, about 3 minutes.
  4. Stir in sliced mushrooms and cook until golden brown, about 5 minutes. Sprinkle in smoked paprika and Dijon mustard, stirring well to combine.
  5. Pour in white wine (or beef broth), scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes to cook off the alcohol.
  6. Add beef broth and Worcestershire sauce, stirring to combine. Lower heat to medium-low.
  7. Stir in sour cream over low heat, making sure it blends smoothly into the sauce without boiling. Add fresh thyme and season with salt and pepper to taste.
  8. Return seared beef strips to the skillet, tossing gently in the sauce for 1 to 2 minutes until warmed through.
  9. Serve immediately over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley and extra black pepper.

Notes

For best results: Use high heat for searing to lock in juices. Do not overcrowd the pan when cooking beef. Deglaze thoroughly for maximum flavor. Avoid boiling after adding sour cream to prevent curdling. Slice beef against the grain for maximum tenderness.
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