There’s something utterly soul-satisfying about a steaming bowl of Gordon Ramsay Beef Stroganoff: tender strips of seared steak nap in a creamy, tangy sauce studded with golden mushrooms and a glorious hit of fresh thyme. Infused with layers of savory flavor and just a hint of elegance, this recipe brings restaurant-quality comfort to your dinner table in less than an hour. Whether you’re craving a cozy night in or wanting to impress your guests, Gordon Ramsay Beef Stroganoff is a true showstopper that you’ll want to return to, again and again.

Gordon Ramsay Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

Great beef stroganoff starts with simple, honest ingredients—each one plays a crucial role in creating the rich flavor, velvet-smooth sauce, and irresistible aroma. From juicy steak to smoky paprika, don’t skip or swap too much here: these are the secrets to next-level Gordon Ramsay Beef Stroganoff.

Sirloin steak or filet mignon: Sliced thin for tenderness and quick cooking; choose well-marbled meat for maximum flavor.
Salt and black pepper: Essential for seasoning every layer of the dish and highlighting the natural beefy notes.
Olive oil & butter: Searing in both adds depth and that signature golden, buttery crust on your steak strips.
Onion: Finely diced so it melds into the sauce, building a base of sweetness and aroma.
Garlic: Just two cloves, but they contribute a punch of savory warmth that makes all the difference.
Cremini or button mushrooms: Choose mushrooms with a nice earthy scent; they soak up all the pan juices for extra umami.
Smoked paprika: A sprinkle turns up the smoky depth and adds beautiful russet tones to your sauce.
Dijon mustard: Just a tablespoon brings gentle tang and balance to all that creamy richness.
Dry white wine (or beef broth): Deglazes the pan, pulling up all those caramelized bits and concentrating flavor.
Beef broth: The backbone of your sauce, making it luscious and meaty without being heavy.
Worcestershire sauce: One teaspoon for that unmistakable savory edge—don’t skip it!
Sour cream or crème fraîche: Swirled in last for an ultra-creamy, slightly tangy finish.
Fresh thyme (or dried): Light herbal flavor cuts through richness and brightens every bite.
Egg noodles: Their broad surface is perfect for catching that dreamy sauce—classic and comforting.
Chopped parsley: For garnish—fresh, green, and the perfect pop of color on your stroganoff.
Extra black pepper and Parmesan (optional): These final flourishes add a little heat and extra savoriness if you like.

How to Make Gordon Ramsay Beef Stroganoff

Step 1: Sear the Beef

Preparing truly tender beef is at the heart of this Gordon Ramsay Beef Stroganoff. Start by seasoning your steak strips with a good pinch of salt and black pepper. Heat the olive oil and butter in a wide skillet over medium-high, then quickly sear the beef in batches. Aim for a deep, golden crust—just 1–2 minutes a side. Don’t crowd the pan; you want the beef to color, not steam. Once browned, transfer the beef to a plate and keep any juices for extra flavor in your sauce.

Step 2: Cook the Aromatics & Mushrooms

Turn the heat down a notch and add another tablespoon of butter to the same skillet—no need to clean it, all those brown bits are pure flavor gold. Toss in the finely diced onion and garlic, sautéing gently until softened, fragrant, and lightly caramelized (about 3 minutes). Next, stir in sliced cremini or button mushrooms. Cook until they turn golden, tender, and release their juices—another 5 minutes or so. Sprinkle on the smoked paprika and Dijon mustard here, mixing until the mushrooms are beautifully coated and aromatic.

Step 3: Deglaze the Pan

Now pour in the white wine (or beef broth if you prefer) to deglaze, using a wooden spoon to scrape up every last caramelized bit clinging to the pan. Let the mixture bubble for about 2 minutes, allowing the alcohol to evaporate and every drop of flavor to meld seamlessly into the base of your Gordon Ramsay Beef Stroganoff.

Step 4: Make the Creamy Sauce

Add the beef broth and Worcestershire sauce, stirring gently to combine. Reduce the heat to low, then stir in your sour cream (or, if you’re feeling fancy, crème fraîche). The sauce transforms into something silky and rich in an instant. Sprinkle in the fresh thyme and season with more salt and black pepper to taste—now your kitchen should smell absolutely irresistible!

Step 5: Return the Beef & Serve

Slide those seared steak strips—plus any savory juices—back into the skillet. Toss them in the sauce for just a minute or two to heat through and absorb all those luscious flavors. Serve immediately, spooned generously over hot egg noodles. Scatter chopped parsley and a grind of black pepper over the top just before taking your first bite.

How to Serve Gordon Ramsay Beef Stroganoff

Garnishes

A sprinkle of fresh parsley on top of your Gordon Ramsay Beef Stroganoff brings brightness to the dish, while a shower of freshly cracked black pepper ups the savoriness. If you want to add a touch of decadence, a light dusting of grated Parmesan is wonderfully welcome and melts into the sauce for an extra-rich finish.

Side Dishes

Egg noodles are the traditional (and irresistible) foundation, but you can also serve Gordon Ramsay Beef Stroganoff over fluffy white rice, creamy mashed potatoes, or even a rustic garlic mash for something different. Pair with a crisp green salad, steamed asparagus, or sautéed green beans to lighten things up and round out your meal beautifully.

Creative Ways to Present

For an elegant twist, try serving small portions of Gordon Ramsay Beef Stroganoff in individual ramekins for a dinner party starter, or spoon the creamy mixture into warm, toasted bread bowls for casual get-togethers. You can even use the sauce and beef to top a baked potato or pile it high on toasted sourdough for an effortless but impressive lunch.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Gordon Ramsay Beef Stroganoff keeps well—let the dish cool completely, then store in an airtight container in the fridge. The flavors deepen overnight, making for an even tastier meal the next day. Just be sure to keep the noodles (or whatever starch you’ve used) and the stroganoff separate until reheating to maintain the best texture.

Freezing

To freeze, portion cooled stroganoff into airtight containers or freezer bags (again, keep the pasta or potatoes separate) and freeze for up to two months. Thaw overnight in the fridge before reheating. Note: sour cream sauces can sometimes separate when frozen, so give everything a good stir and a splash of broth when reheating for best results.

Reheating

Gently reheat Gordon Ramsay Beef Stroganoff on the stovetop over low heat, adding a small splash of beef broth or water to loosen the sauce and ensure everything stays creamy. Stir constantly and heat just until warmed through—the steak should still be tender, not overcooked. For a quick lunch, the microwave works too, just use low power and stir halfway.

FAQs

What type of beef works best in Gordon Ramsay Beef Stroganoff?

Sirloin steak is a classic choice because it stays tender and flavorful with quick-cooking. If you want to splurge, filet mignon makes the dish extra luxurious. The key is slicing the beef thinly and not overcooking it for the juiciest result.

Can I make Gordon Ramsay Beef Stroganoff gluten-free?

Absolutely! Use gluten-free noodles or serve the stroganoff over rice, potatoes, or even zucchini ribbons. Also, double-check that your Worcestershire sauce and mustard are certified gluten-free—some brands do contain traces.

Can I use Greek yogurt instead of sour cream?

You can swap in full-fat Greek yogurt for sour cream in Gordon Ramsay Beef Stroganoff if you want a lighter option. Add it at the very end on low heat to prevent curdling, and expect a slightly tangier flavor profile.

What can I substitute for white wine?

If you prefer to skip the alcohol, simply use extra beef broth in its place. The wine offers a little acidity and depth, but beef broth keeps things rich and savory without a hint of sharpness.

How do I avoid curdled sauce?

To keep your sauce smooth, lower the heat before adding sour cream or crème fraîche. If the sauce is bubbling or too hot, the dairy can split. Stir well and add the cream gradually for a velvety finish.

Final Thoughts

There’s a reason why Gordon Ramsay Beef Stroganoff is a tried-and-true favorite: it brings together bold flavors, creamy comfort, and a boost of confidence in the kitchen. Once you serve up that first forkful, don’t be surprised if everyone asks for seconds! Give this recipe a spin—you’ll not only master stroganoff, but you’ll also create a tradition worth repeating.

Gordon Ramsay Beef Stroganoff Recipe

★★★★★

5 from 25 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delicious and creamy Gordon Ramsay-inspired Beef Stroganoff recipe that is perfect for a comforting meal any day of the week. Tender strips of sirloin steak are cooked in a rich and flavorful mushroom sauce, then served over egg noodles for a satisfying dinner.

Instructions

Sear the Beef – Season the beef strips with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the beef strips and sear for 1–2 minutes per side until browned. Do not overcrowd the pan—cook in batches if necessary. Transfer the beef to a plate and set aside.
Cook the Aromatics & Mushrooms – In the same skillet, melt 1 tablespoon of butter over medium heat. Add onions and garlic, sautéing until softened (about 3 minutes). Stir in the sliced mushrooms and cook until golden brown (about 5 minutes). Sprinkle in smoked paprika and Dijon mustard, stirring well.
Deglaze the Pan – Pour in white wine (or beef broth), scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for 2 minutes, allowing the alcohol to cook off.
Make the Creamy Sauce – Add beef broth and Worcestershire sauce, stirring to combine. Lower the heat and stir in the sour cream, making sure it blends smoothly into the sauce. Add fresh thyme and season with salt and pepper to taste.
Return the Beef & Serve – Add the seared beef strips back into the skillet, tossing them in the sauce for 1–2 minutes until warmed through. Serve immediately over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley and extra black pepper.