I remember the first time I made Gordon Ramsay Beef Stroganoff for my family. It was one of those evenings where I had little time but wanted a meal that felt cozy and satisfying. This Gordon Ramsay Beef Stroganoff recipe saved the night perfectly. The rich, creamy stroganoff with tender beef and mushroom sauce hit all the right notes. My family’s reaction was priceless—they asked for seconds, and that’s when I knew this dish would become a staple in our home.
What makes this Gordon Ramsay Beef Stroganoff stand out is how it fits into everyday home cooking without fuss. Unlike complicated recipes that need specialty ingredients or hours of prep, this version uses familiar items you probably already have. It’s ideal for busy weeknights or any time you want a classic Russian dish that’s comforting and flavorful. The balance of the tangy sour cream and earthy mushrooms in the creamy stroganoff feels just right. For anyone looking for a reliable recipe to add to their rotation, this one won’t let you down.
If you’re new to Gordon Ramsay recipes or just want a beef and mushroom sauce that’s rich but manageable, you’re in the right place. This recipe offers clear steps and great results every time. So, if you’re a fellow home cook looking for a crowd-pleasing, creamy stroganoff to make easily, I’m happy to walk you through it. Give it a try, and I hope it wins a permanent spot on your dinner table too.
What You’ll Need:
Here’s everything for your Gordon Ramsay Beef Stroganoff. These ingredients are straightforward, keeping things practical and budget-friendly.
- 500g beef sirloin or fillet, thinly sliced (You can swap for rump steak if you prefer a leaner cut)
- 250g chestnut or button mushrooms, sliced (I sometimes use cremini for a deeper flavor)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard (Found in the regular grocery aisle, but yellow mustard works in a pinch)
- 150ml beef stock (A good-quality stock cube dissolved in water is just fine)
- 150ml sour cream (If you don’t have sour cream, crème fraîche works well here)
- 2 tablespoons vegetable or olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish (Optional, but adds a fresh touch)
This Gordon Ramsay Beef Stroganoff stays budget-conscious because it relies on pantry basics and a simple beef cut. You don’t need any fancy ingredients. If you want to save time, pre-sliced mushrooms from the market help speed things up. Leftover sauce keeps well in the fridge for up to two days—perfect for a quick reheat if you have extras.
I like adding a bit more garlic than the recipe calls for, but that’s just my preference and gives the dish an extra kick. And if fresh parsley isn’t on hand, a sprinkle of dried herbs still brightens the flavors.
Let’s Make It Together:
Here’s how to bring your Gordon Ramsay Beef Stroganoff to life, step by step. From start to finish, it takes about 30 minutes, making it perfectly doable on any weeknight.
- Prepare your ingredients first. Slice the beef thinly against the grain—that’s key for tenderness. Clean and slice your mushrooms, and chop the onion and garlic.
- Heat 1 tablespoon oil and 1 tablespoon butter in a large frying pan over medium-high heat. Once hot, add the beef in batches. Don’t overcrowd the pan or you’ll steam the meat rather than sear it. Cook each batch until just browned but not cooked through; set aside.
- In the same pan, add the remaining oil and butter. Toss in the onion and garlic and cook gently for about 3 minutes until softened. Your kitchen will start smelling wonderful here—which is the kind of comforting aroma that tells you this Gordon Ramsay Beef Stroganoff is on the right track.
- Add the mushrooms to the pan. Cook them down until they release their juices and start to brown, about 5 minutes.
- Stir in the Dijon mustard and beef stock. Bring this to a simmer. The beef and mushroom sauce will begin to thicken and concentrate in flavor.
- Return the beef to the pan along with any juices. Allow everything to cook together for 2-3 minutes over low heat.
- Turn off the heat and stir in the sour cream carefully. Don’t boil after adding sour cream, or it might split. If your Gordon Ramsay Beef Stroganoff looks a little runny, give it a minute—it will thicken nicely with resting.
- Season with salt and pepper to taste. Finish by sprinkling fresh parsley on top if you’d like.
Quick kitchen tip—while this simmers, you could be preparing egg noodles or rice. That way, your whole dinner comes together smoothly. I’ve learned from experience that rushing the searing process can make the beef tough, so take your time to get a good crust on each batch.
How to Serve & Enjoy:
I usually serve this Gordon Ramsay Beef Stroganoff over buttered egg noodles. The noodles soak up the creamy sauce so well, making each bite rich and satisfying.
If you want variety, creamy mashed potatoes or even steamed rice work beautifully. For a fresh crunch, a side of lightly dressed green peas or a crisp green salad balances the richness of the creamy stroganoff.
This dish is wonderful for cozy family evenings or when hosting friends who appreciate comforting classics. The familiarity of the beef and mushroom sauce makes it a crowd-pleaser every time.
Presentation doesn’t need to be fancy—just spoon the saucy beef over your starch of choice and add a sprinkle of parsley. Leftovers also reheat well for a quick next-day meal.
In winter, I sometimes add a touch of smoked paprika for warmth, while in warmer months, extra fresh herbs give a nice brightness.
My cooking friends from places like Torches in Petaluma love similar versions of Beef Stroganoff, and you can check their take here for inspiration.
Your Questions Answered:
I’ve seen lots of great questions come up about Gordon Ramsay Beef Stroganoff from kitchen friends who want to get it just right.
- Can I make this Gordon Ramsay Beef Stroganoff ahead of time? Yes, it actually tastes great the next day after flavors meld. Just reheat gently to avoid curdling the sour cream.
- What’s a good substitute for sour cream? Crème fraîche is my go-to swap that keeps the creamy texture without turning sour.
- How do I adjust this recipe for more or fewer people? Simply scale the beef and mushrooms by the number of servings you want; cooking times stay pretty consistent.
- Can I use a different cut of beef? You can use sirloin or rump. Avoid tougher cuts unless you slice very thinly.
- What if I don’t have Dijon mustard? Yellow mustard or a teaspoon of Worcestershire sauce can work in a pinch.
- How do I keep the beef tender? Cooking the beef quickly in batches is key—not overcooking or overcrowding.
- Are there any shortcuts for busy nights? Pre-sliced mushrooms and using a quality beef stock cube cut prep time nicely.
If you love this Gordon Ramsay Beef Stroganoff, you might also enjoy my takes on Szechuan beef with spicy flavor or garlic butter beef bites with creamy mashed potatoes for more easy beef dinners.
Final Thoughts:
This Gordon Ramsay Beef Stroganoff has earned a special spot in my recipe collection because it delivers consistent comfort and flavor without fuss.
My Best Gordon Ramsay Beef Stroganoff Tips:
- Always slice your beef thinly to keep it tender
- Cook the beef in small batches for a good sear
- Stir in the sour cream off the heat to prevent splitting
I’ve tested several variations, like adding smoked paprika for a smoky touch or substituting turkey for a lighter version (which you can find my turkey stroganoff recipe here). The classic beef and mushroom sauce version, however, is still the one my family requests most often.
Feel free to make this creamy stroganoff your own with simple tweaks—the important part is confident, tasty results that bring people together.
I hope you find as much joy in cooking and sharing this Gordon Ramsay Beef Stroganoff as I do. It’s one recipe you can count on, whether for weeknights, casual dinners with friends, or a comforting family meal.
Also, if you want to see how others make this dish, here’s some inspiration from how to make Gordon Ramsay’s Stroganoff at home on Pinterest and a community of cooks sharing tips on Facebook’s Mama’s Favorite Recipes group.
Happy cooking, friends. Your kitchen will thank you for this reliable, delicious Gordon Ramsay Beef Stroganoff!
Gordon Ramsay Beef Stroganoff
A rich and creamy beef stroganoff inspired by Gordon Ramsay, featuring tender strips of beef, mushrooms, and a savory sour cream sauce served over egg noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb (450g) beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 tbsp Dijon mustard
- 1 cup (240ml) beef broth
- 1 cup (240ml) sour cream
- 2 tsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 12 oz (340g) egg noodles, cooked according to package instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the beef strips and sear quickly until browned but not fully cooked; remove from skillet and set aside.
- In the same skillet, add the chopped onion and garlic, sauté until soft and translucent.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown.
- Stir in the Dijon mustard and Worcestershire sauce, mixing well.
- Pour in the beef broth and bring to a simmer; let it reduce slightly for about 5 minutes.
- Lower the heat and stir in the sour cream; do not boil to prevent curdling.
- Return the beef strips to the skillet and heat through gently; season with salt and pepper to taste.
- Sprinkle with chopped parsley.
- Serve the stroganoff over cooked egg noodles and enjoy hot.
Notes
For extra richness, finish with a knob of butter or a splash of white wine in the sauce before adding sour cream. Serve with steamed green vegetables or a crisp salad.