Gordon Ramsay Beef Stroganoff
This Beef Stroganoff recipe takes classic flavors to the next level with tender beef, creamy sauce, and a touch of mustard and Worcestershire sauce for depth. It's a comforting dish perfect for a weeknight dinner or a special occasion.
Equipment
- 1 large skillet or frying pan
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 serving dish
Ingredients
- 500 g beef fillet, sliced into thin strips
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 250 g mushrooms, sliced
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 250 ml beef stock
- 200 ml sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 300 g egg noodles (optional for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced beef and sear it for about 2-3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for about 2 minutes until softened. Add the minced garlic and mushrooms, cooking for another 5 minutes until the mushrooms are tender and release their moisture.
- Return the beef to the skillet and add the Dijon mustard and Worcestershire sauce, stirring to combine.
- Pour in the beef stock, scraping the bottom of the skillet to deglaze it, and bring to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
- Reduce the heat to low and stir in the sour cream, mixing until well incorporated. Season with salt and pepper to taste.
- If serving with egg noodles, cook them according to package instructions until al dente, then drain.
- Serve the beef stroganoff over the cooked egg noodles (or on its own) and garnish with freshly chopped parsley.
Notes
For a richer flavor, you can add a splash of red wine when deglazing the skillet.
This dish pairs well with a side of green beans or a fresh salad.
This recipe can easily be doubled for larger gatherings.