Name: Gordon Ramsay Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian / European
Ingredients: 1 lb sirloin steak (or filet mignon), sliced into thin strips; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp olive oil; 2 Tbsp butter (divided); 1 small onion, finely diced; 2 cloves garlic, minced; 8 oz cremini or button mushrooms, sliced; 1/2 tsp smoked paprika; 1 Tbsp Dijon mustard; 1/4 cup dry white wine (or beef broth); 1 cup beef broth; 1 tsp Worcestershire sauce; 3/4 cup sour cream (or crème fraîche); 1 tsp fresh thyme (or 1/2 tsp dried thyme); Salt and pepper, to taste; 8 oz egg noodles, cooked; 1 Tbsp chopped parsley, for garnish; Extra black pepper and Parmesan cheese (optional)

Jump to Recipe·Leave a Review

I’m sharing a cozy, elevated version of Beef Stroganoff—with seared beef, earthy mushrooms, and a creamy sauce enriched by Dijon mustard, Worcestershire sauce, and a splash of white wine—ready in just 30 minutes. It’s perfect for a weeknight or a more elegant dinner. Gordon Ramsay Beef Stroganoff

Why I’ll Love This Recipe

I love how this recipe delivers gourmet flavor with simplicity—seared tender beef, a luscious sauce, and everyday ingredients that pack a punch. The quick prep and cook time makes it a go-to for satisfying meals, and the rich, savory combination always hits the comfort spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef

1 lb sirloin steak (or filet mignon), sliced into thin strips
1 tsp salt
½ tsp black pepper
1 Tbsp olive oil
1 Tbsp butter

For the Sauce

1 Tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
8 oz cremini or button mushrooms, sliced
½ tsp smoked paprika
1 Tbsp Dijon mustard
¼ cup dry white wine (or beef broth)
1 cup beef broth
1 tsp Worcestershire sauce
¾ cup sour cream (or crème fraîche)
1 tsp fresh thyme (or ½ tsp dried thyme)
Salt and pepper, to taste

For Serving

8 oz egg noodles, cooked
1 Tbsp chopped parsley, for garnish
Extra black pepper and Parmesan cheese (optional)

Directions

Season the beef with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear the beef strips for 1–2 minutes per side until browned. Work in batches if needed. Set aside.
In the same skillet, melt another tablespoon of butter on medium heat. Sauté onion and garlic until softened, about 3 minutes. Add mushrooms and cook until golden, about 5 minutes. Stir in smoked paprika and Dijon mustard.
Pour in wine (or broth), scraping up the browned bits to enhance flavor. Let it simmer about 2 minutes to reduce.
Add beef broth and Worcestershire sauce. Lower the heat and stir in sour cream until smooth. Mix in thyme and season with salt and pepper.
Return the beef to the skillet and toss in the sauce for 1–2 minutes until warmed. Serve over noodles (or rice/potatoes), garnished with parsley, and add extra pepper or Parmesan if desired.

Servings and timing

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Variations

Spicy version: Add red pepper flakes or cayenne to the sauce.
Vegetarian option: Swap beef for portobello mushrooms and extra vegetables.
Gluten-free: Serve over gluten-free pasta or rice.
Lighter swap: Use Greek yogurt in place of sour cream.

Storage/reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze up to 2 months. Thaw in fridge before reheating.
Reheating: Warm gently on stovetop over low heat, adding a splash of broth to loosen the sauce—but don’t boil to prevent curdling.

FAQs

1. Can I use frozen beef?

I can if I thaw it completely first—it ensures even cooking and better searing.

2. What if I need to make this dairy-free?

I’d use coconut cream or a dairy-free sour cream alternative to keep that creamy texture.

3. How do I avoid a lumpy sauce?

I lower the heat and stir constantly when adding sour cream—this helps it blend smoothly without curdling.

4. What wine works best with this dish?

A dry white like Chardonnay pairs beautifully, or I’ll serve it with a medium-bodied red such as Pinot Noir.

5. Can I make this ahead?

Absolutely. I sometimes make it the day before—flavors deepen nicely. Just reheat gently on the stovetop.

Conclusion

I love how this Beef Stroganoff brings fancy, creamy flavors to a quick, easy recipe. With juicy seared beef, an umami-rich sauce, and flexible serving options, it’s both comforting and elegant. Whether I’m feeding my family or hosting, this dish delivers flavor and ease. I can’t wait to make it again—I hope it becomes one of your favorites, too!

Gordon Ramsay Beef Stroganoff

Why I’ll Love This Recipe