Gordon Ramsay’s Beef Stroganoff
Tender strips of rib-eye are quickly seared, then combined with golden cremini mushrooms and onions in a smooth Dijon and sour cream sauce. Serve the finished stroganoff over egg noodles or tagliatelle and garnish with fresh chives.
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Ingredients
For the Beef
- 1 lb 5 oz rib-eye steak trimmed and flattened to approximately 1/3-inch thickness
- Kosher salt as needed for seasoning
- 2 tablespoons neutral high-heat cooking oil such as grapeseed oil
- Freshly ground black pepper to taste
For the Mushroom Sauce
- 10 oz cremini mushrooms cut into slices about 1/8 inch thick
- 2 cups low-sodium beef broth
- 2 tablespoons unsalted butter
- 2/3 cup full-fat sour cream brought to room temperature
- 1 medium onion thinly sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
For Serving
- Fresh chives finely chopped, for garnish
- Egg noodles or tagliatelle cooked for serving
Instructions
- Prepare the beef. Trim the rib-eye as necessary and pound it to an even thickness of roughly 1/3 inch. Cut the steak into strips and season the pieces generously on both sides with kosher salt and freshly ground black pepper.
- Sear the first batch. Place a large skillet over high heat and add 1 tablespoon of the neutral oil. Once the pan is hot, arrange half of the seasoned steak strips in the skillet without crowding them. Sear for approximately 30 seconds on each side, allowing the exterior to brown while leaving the center undercooked. Transfer the beef to a plate.
- Sear the remaining beef. Pour the remaining 1 tablespoon of oil into the skillet and repeat the searing process with the second batch of steak. Transfer the browned strips to the same plate, retaining any juices that collect there.
- Cook the onion and mushrooms. Reduce the heat to medium and melt the unsalted butter in the same skillet. Add the sliced onion and cook for approximately 1 minute, until it begins to soften. Stir in the cremini mushrooms and continue cooking for about 4 minutes, stirring occasionally. The mushrooms should become golden as their released liquid cooks away and is reabsorbed.
- Form the sauce base. Scatter the all-purpose flour evenly over the mushroom and onion mixture. Stir thoroughly and cook for approximately 1 minute so the flour loses its raw flavor.
- Add the broth and mustard. Pour 1/2 cup of the beef broth into the skillet while scraping the browned residue from the bottom of the pan. Stir until a smooth, lightly thickened mixture forms. Add the remaining 1 1/2 cups beef broth along with the Dijon mustard.
- Reduce the sauce. Bring the mixture to a gentle simmer and allow it to cook for approximately 5 minutes, or until the sauce has reduced slightly.
- Incorporate the sour cream. Remove the skillet from the heat. Stir in the room-temperature sour cream until completely blended and the sauce has a smooth, creamy consistency. Keep the pan off direct heat during this stage to help prevent the sour cream from curdling.
- Return the beef to the skillet. Add the seared steak strips and all accumulated juices back to the finished sauce. Place the skillet over low heat and stir gently for approximately 1 minute, heating the beef only until warmed through.
- Serve. Spoon the beef stroganoff over cooked egg noodles or tagliatelle. Finish each portion with a scattering of freshly chopped chives.
Notes
- Searing the steak in separate batches prevents overcrowding, allowing the meat to brown rather than steam.
- Keeping the rib-eye at a consistent 1/3-inch thickness promotes rapid, even cooking and helps preserve its tenderness.
- Scraping the browned bits from the skillet while adding the broth incorporates the concentrated pan flavors into the sauce.
- Room-temperature sour cream blends more readily into the sauce, while adding it away from direct heat reduces the likelihood of curdling.