Gordon Ramsay’s Beef Stroganoff – A Restaurant-Quality Recipe at Home

Few dishes are as comforting and luxurious as Beef Stroganoff, especially when it’s inspired by Gordon Ramsay’s signature flair. Known for transforming classic recipes with bold flavor and precise technique, Ramsay’s version of this Russian favorite is all about elevating humble ingredients into something rich, velvety, and utterly satisfying.

Beef Stroganoff traditionally features tender strips of beef sautéed with mushrooms and onions, then folded into a creamy sauce flavored with mustard and sour cream. Ramsay’s method highlights premium beef cuts, golden-browned mushrooms, and a splash of brandy for added depth — creating a dish that’s both rustic and refined.

Served over buttered egg noodles, rice, or mashed potatoes, this is one of those meals that feels like a warm hug on a cold night, yet is elegant enough for date night or guests.

Ingredients Overview

To recreate Gordon Ramsay’s Beef Stroganoff, quality and technique matter. Here’s what you’ll need and why each ingredient is essential.

Beef

The cut of beef you choose greatly impacts the texture. Ramsay prefers tender, quick-cooking cuts such as:

• Sirloin – Juicy and flavorful, with a good balance of fat.

• Fillet (Tenderloin) – Leaner and incredibly tender, though more expensive.

• Ribeye (optional) – Richer and more marbled, for added indulgence.

Tip: Slice beef thinly across the grain to keep it tender after searing.

Mushrooms

Chestnut or cremini mushrooms are Ramsay’s go-to for their earthy flavor and meaty texture. They brown beautifully and hold their shape in the sauce.

• Alternatives: Button mushrooms work in a pinch. Add a mix of wild mushrooms for complexity.

Onions or Shallots

Thinly sliced onions (or shallots for a milder, sweeter flavor) are sautéed until golden, adding a savory base to the sauce.

Garlic

Just a touch of minced garlic deepens the umami profile. Don’t overdo it — this isn’t a garlic-forward dish.

Dijon Mustard

A small spoonful adds sharpness and contrast to the richness of the cream and beef. It’s a classic flavor note in traditional stroganoff.

Brandy or Cognac

A splash of alcohol deglazes the pan and adds a luxurious aroma. Most of the alcohol cooks off, leaving behind warmth and complexity.

• Non-Alcoholic Substitute: Use a splash of beef broth and a teaspoon of Worcestershire sauce.

Sour Cream

This brings tang and silkiness to the sauce, balancing the savory richness of the beef and mushrooms.

• Option: Greek yogurt works as a lighter, tangier substitute.

Heavy Cream

Used sparingly alongside sour cream to smooth out the sauce. Don’t let it boil — simmer gently to avoid curdling.

Beef Stock

Forms the base of the sauce. Opt for homemade or high-quality store-bought low-sodium beef stock.

Flat-Leaf Parsley

Chopped fresh parsley adds color and freshness to balance the dish.

Paprika (Optional)

Though not always used by Ramsay, a touch of smoked or sweet paprika adds color and a subtle warmth that complements the beef and cream.

Step-by-Step Instructions

Follow these steps for a rich, flavorful stroganoff that rivals any restaurant version — and stays true to Gordon Ramsay’s signature approach.

1. Prepare the Beef

• Slice 1 lb of sirloin or fillet into thin strips, about ½ inch thick.

• Season with salt and freshly ground black pepper.

Let the beef sit at room temperature for 10–15 minutes before cooking. This helps it sear evenly.

2. Sear the Beef

• Heat a large skillet or sauté pan over high heat.

• Add 1 tbsp olive oil and a small knob of butter.

• Sear the beef in batches for 1–2 minutes until browned but still pink inside.

Chef’s Tip: Don’t overcrowd the pan — sear in batches for a caramelized crust instead of steaming.

Transfer the beef to a plate and set aside.

3. Sauté the Vegetables

• In the same pan, reduce heat to medium.

• Add a bit more oil or butter if needed.

• Sauté 1 sliced onion (or 2 shallots) and 2 cloves minced garlic until soft and golden.

• Add 8 oz sliced mushrooms and cook until browned, about 5–7 minutes.

Let the mushrooms release their moisture and caramelize for the best flavor.

4. Deglaze with Brandy

• Pour in 2 tbsp brandy or cognac and stir, scraping up any browned bits.

• Let it bubble for a minute to reduce slightly.

This step adds a luxurious depth and aroma.

5. Build the Sauce

• Stir in 1 tsp Dijon mustard and cook for 30 seconds.

• Add ½ cup beef stock and simmer gently for 3–4 minutes.

• Lower the heat and stir in ½ cup sour cream and ¼ cup heavy cream.

Avoid boiling the sauce — keep it over low heat to prevent curdling.

6. Return the Beef

• Add the seared beef and any juices back into the skillet.

• Stir to coat in the sauce and cook for 1–2 more minutes to heat through.

Taste and adjust seasoning with salt and pepper.

7. Garnish and Serve

• Sprinkle with chopped fresh parsley.

• Serve immediately over buttered egg noodles, rice, or mashed potatoes.

Optional: Add a light dusting of paprika for a pop of color and warmth.

Tips, Variations & Substitutions

• Don’t overcook the beef: Sear briefly for medium-rare, then finish gently in the sauce.

• Make it gluten-free: Use gluten-free pasta or serve over mashed potatoes. Ensure broth and mustard are gluten-free.

• Low-fat option: Substitute Greek yogurt for sour cream and skip the heavy cream.

• Add acidity: A splash of lemon juice at the end brightens the dish.

• Add umami: A teaspoon of Worcestershire sauce or soy sauce can boost depth.

International Variations

• Russian-style: Use only sour cream and skip the brandy and mustard.

• Swedish twist: Add dill and use cream as the primary base.

• Modern French flair: Add a touch of tarragon or a splash of red wine instead of brandy.

Serving Ideas & Occasions

This dish is perfect for a cold evening, Sunday dinner, or when you want something hearty and comforting that still feels elevated.

Serve with:

• Buttered egg noodles (classic)

• Creamy mashed potatoes

• Rice pilaf

• Garlic sautéed green beans or roasted broccoli

Pair with a glass of red wine like Pinot Noir or Merlot for a cozy, restaurant-quality experience.

Nutritional & Health Notes

Beef Stroganoff is a rich dish, thanks to the sour cream, cream, and beef. However, when served with moderation and paired with vegetables, it can be part of a balanced meal.

• Protein: Beef provides high-quality protein, iron, and B vitamins.

• Dairy: Sour cream adds calcium but also saturated fat. Use reduced-fat versions if desired.

• Calories: Expect around 600–750 calories per serving with noodles.

For a lighter version, use lean beef, Greek yogurt, and serve over spiralized zucchini or cauliflower mash.

FAQs

Q1: What cut of beef is best for stroganoff?

Sirloin, tenderloin, or ribeye are ideal. These cuts stay tender with quick cooking. Avoid stewing cuts like chuck, which require long cooking times.

Q2: Can I make Beef Stroganoff ahead of time?

Yes — you can make the sauce and vegetables ahead, but sear the beef just before serving for the best texture. Reheat gently to avoid overcooking.

Q3: Can I freeze Beef Stroganoff?

It’s best fresh, but it can be frozen. Cool completely, store in an airtight container, and freeze for up to 2 months. Reheat gently with a splash of broth or cream.

Q4: Can I make it without alcohol?

Yes. Use beef broth and a splash of Worcestershire or balsamic vinegar to add depth in place of brandy.

Q5: Is this recipe kid-friendly?

Yes, especially if you skip the alcohol. The creamy sauce and tender beef are usually a hit with kids — serve over noodles or rice.

Q6: What’s a good vegetarian version?

Replace the beef with sautéed mushrooms and use vegetable broth. Add lentils or chickpeas for protein.

Q7: What side dishes go best with Beef Stroganoff?

• Green beans with lemon

• Steamed broccoli

• Roasted carrots

• Cucumber-dill salad for contrast

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  This Gordon Ramsay–inspired Beef Stroganoff features tender strips of steak, earthy mushrooms, and a creamy mustard-sour cream sauce — all made in one pan for a luxurious yet comforting meal.

  • Author: Maya Lawson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb sirloin or fillet steak, sliced thin

  • 8 oz cremini mushrooms, sliced

  • 1 onion or 2 shallots, sliced

  • 2 cloves garlic, minced

  • 2 tbsp brandy or cognac (optional)

  • ½ cup beef stock

  • ½ cup sour cream

  • ¼ cup heavy cream

  • 1 tsp Dijon mustard

  • 1 tbsp olive oil

  • 1 tbsp butter

  • Salt and pepper, to taste

  • Chopped fresh parsley, for garnish

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  Instructions

  • Season sliced beef with salt and pepper. Sear in oil and butter over high heat for 1–2 minutes per side. Remove and set aside.

  • Sauté onion and garlic until golden. Add mushrooms and cook until browned.

  • Deglaze pan with brandy and reduce slightly.

  • Stir in mustard, beef stock, and simmer. Add sour cream and cream, stirring over low heat.

  • Return beef to the pan and warm through. Season to taste.

  • Garnish with parsley and serve over egg noodles, rice, or mashed potatoes.