Gordon Ramsay Beef Stroganoff Recipe

Gordon Ramsay Beef Stroganoff is a classic dish made creamy and rich with tender strips of beef, mushrooms, and a silky sour cream sauce that’s bursting with flavor. It’s one…

By Alina • November 9, 2025 • Reading time: 6 min

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Gordon Ramsay Beef Stroganoff is a classic dish made creamy and rich with tender strips of beef, mushrooms, and a silky sour cream sauce that’s bursting with flavor. It’s one of those meals that feels fancy but actually comes together pretty quickly, making it perfect for a comforting weeknight dinner or a special occasion.

I love this recipe because it balances a hearty taste with a lightness you don’t expect in a creamy sauce. The beef stays juicy while the mushrooms add a nice earthiness, and the touch of mustard gives it just the right little kick. When I make it, I always cook the sauce slowly to get all the flavors to blend just right—trust me, it’s worth the extra minute or two.

One of my favorite ways to serve this stroganoff is over buttery egg noodles or even fluffy mashed potatoes. It’s the kind of dish that feels warm and filling without being heavy, and it always gets everyone asking for seconds. If you’re looking for a cozy meal that’s full of flavor and easy to make, this recipe is a great pick that won’t disappoint.

Key Ingredients & Substitutions

Beef: Using sirloin or fillet steak keeps the stroganoff tender and juicy. If you want a more budget-friendly option, try rump steak or even thinly sliced stew beef—just be sure not to overcook it to keep it tender.

Mushrooms: Cremini or button mushrooms work great for their mild flavor. If you prefer, you can use portobello slices for a meatier bite or shiitake for an earthy twist.

Sour Cream or Crème Fraîche: These give the sauce its creamy texture and slight tang. Greek yogurt can be a good substitute, but add it at the end off the heat to avoid curdling.

White Wine or Beef Stock: White wine adds acidity and depth. If you don’t cook with alcohol, stick to beef stock or a mix of stock and a splash of lemon juice for brightness.

How Do You Get Tender Beef and a Creamy, Non-Curled Sauce?

Cooking the beef quickly and then removing it from the pan helps avoid overcooking and keeps it tender. Don’t crowd the pan—sear in batches if needed for a nice brown crust.

• Cook beef strips over medium-high heat for 1-2 minutes, just until browned.
• Remove beef before adding veggies to avoid steaming them.
• When adding sour cream or crème fraîche, reduce to low heat and warm gently—never boil, or the sauce will split.

Equipment You’ll Need

• Large skillet or frying pan – perfect for searing the beef quickly and cooking the mushrooms evenly.
• Sharp knife – makes slicing the beef and mushrooms easy and precise.
• Wooden spoon or silicone spatula – ideal for stirring the sauce without scratching the pan.
• Measuring cups and spoons – help you add the right amounts of stock, wine, and sour cream.
• Colander – for draining cooked egg noodles or pasta smoothly.

Flavor Variations & Add-Ins

• Swap beef for chicken strips for a lighter, milder version that cooks faster.
• Add fresh thyme or tarragon for a herbal twist that pairs well with mushrooms.
• Mix in caramelized onions for extra sweetness and depth in the sauce.
• Stir in a spoonful of horseradish or smoked paprika to add a subtle kick and warmth.

Gordon Ramsay Beef Stroganoff Recipe Guide

Ingredients You’ll Need:

Main Ingredients:

• 2 tablespoons olive oil
• 1 lb (450 g) beef sirloin or fillet steak, cut into bite-sized strips
• Salt and freshly ground black pepper, to taste
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 8 oz (225 g) cremini or button mushrooms, sliced
• 1 tablespoon Dijon mustard
• 1/2 cup (125 ml) dry white wine or beef stock
• 1 cup (240 ml) beef stock
• 1 cup (240 ml) sour cream or crème fraîche
• Fresh flat-leaf parsley, chopped (for garnish)
• Egg noodles or pasta, cooked according to package instructions

Time Needed:

This recipe takes about 10 minutes for preparation and 20 minutes for cooking, so you’ll have it ready in about 30 minutes. It’s a quick, hearty meal perfect for weeknights or when you want something satisfying fast.

Step-by-Step Instructions:

1. Searing the Beef:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper. Add them in batches, searing quickly until browned on the outside but not fully cooked inside. Set the beef aside on a plate.

2. Cooking the Aromatics and Mushrooms:

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped shallots and minced garlic for 2 to 3 minutes until softened and fragrant. Add the sliced mushrooms and cook for 5 to 6 minutes until they release their moisture and begin to brown.

3. Making the Sauce and Finishing the Dish:

Stir in the Dijon mustard and cook for about 30 seconds. Pour in the white wine or beef stock to deglaze the pan, scraping up any browned bits. Let it reduce for 2 to 3 minutes until slightly thickened. Add the beef stock, then return the beef strips to the skillet. Simmer for 2 minutes until the beef is cooked through. Reduce heat to low and stir in the sour cream gently—warm it through but don’t boil to avoid curdling. Taste, and adjust seasoning if needed.

4. Serving:

Serve your creamy beef stroganoff over warm egg noodles or your favorite pasta. Sprinkle with fresh parsley for a pop of color and fresh flavor. Enjoy your delicious meal!

Can I Use Frozen Beef for This Stroganoff?

Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry with paper towels to prevent excess moisture, which can interfere with proper browning.

What Can I Substitute for Sour Cream?

You can use crème fraîche or Greek yogurt as alternatives. If using Greek yogurt, add it off the heat to avoid curdling and maintain the sauce’s creamy texture.

Can I Make This Recipe Ahead of Time?

Absolutely! Prepare the stroganoff sauce and beef in advance and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain smoothness.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until warmed through, adding a splash of beef stock or cream if the sauce has thickened too much.