Gordon Ramsay Beef Stroganoff Recipe

Gordon Ramsay Beef Stroganoff transforms the classic Russian dish into a gourmet meal ready in under 20 minutes. Featuring strips of high-quality beef fillet quickly seared with smoked paprika, then folded into a rich sauce of sautéed mushrooms, caramelized onions, brandy, and sour cream, this recipe creates a flavor profile that is smoky, creamy, and tangy. It is the ultimate quick comfort food that doesn’t compromise on elegance.

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• Gordon Ramsay Steak Diane Recipe
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Why You Will Love This Beef Stroganoff Recipe:

• Speed: Because it uses tender beef fillet that needs very little cooking, the entire dish comes together in less time than it takes to cook rice.
• Tender Meat: The technique of searing the beef quickly and removing it from the pan ensures the meat stays juicy and pink, avoiding the chewy texture often found in stewed stroganoffs.
• Smoky Depth: The signature addition of smoked paprika gives the sauce a incredible depth and warmth that pairs perfectly with the cooling sour cream.
• Rich Sauce: The combination of beef juices, brandy, and sour cream creates a velvety, glossy sauce that clings perfectly to pasta or rice.
• Versatile: It works just as well for a frantic weeknight dinner as it does for a sophisticated dinner party main course.

Gordon Ramsay Beef Stroganoff Ingredients

• 500g beef fillet (tenderloin), trimmed and cut into strips
• 200g chestnut mushrooms (cremini), sliced
• 1 onion (or 2 shallots), peeled and sliced
• 2 cloves garlic, crushed
• 1 tbsp smoked paprika
• 50ml Brandy or Cognac
• 200ml beef stock
• 3 tbsp sour cream (or crème fraîche for less risk of splitting)
• 1 tbsp olive oil & knob of butter
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• 2 small gherkins, sliced (optional, traditional garnish)

How To Make Gordon Ramsay Beef Stroganoff

1. Prep the Beef: Season the beef strips generously with salt and pepper. Dust them with 1 teaspoon of the smoked paprika and toss to coat evenly.
2. Sear the Beef: Heat the oil in a large skillet over high heat. Add the beef strips in batches (do not crowd the pan). Sear for 1 to 2 minutes until browned on the outside but still rare inside. Remove the beef from the pan and set aside on a plate.
3. Sauté Aromatics: Reduce the heat to medium. Add the butter to the same pan (with the beef juices). Add the onions and mushrooms. Sauté for 5 minutes until the onions are soft and the mushrooms are golden brown. Add the garlic and cook for 1 minute.
4. Spice and Deglaze: Sprinkle the remaining smoked paprika over the vegetables. Pour in the 50ml of Brandy. Carefully ignite it or let it boil rapidly for 1 minute to cook off the alcohol and scrape up any sticky bits from the bottom of the pan.
5. Make the Sauce: Pour in the 200ml of beef stock. Bring to a boil and cook for 3 to 4 minutes until the liquid reduces by half and thickens slightly.
6. Add Cream: Lower the heat to a gentle simmer. Stir in the 3 tbsp of sour cream (or crème fraîche). Stir until combined and creamy. Do not boil once the cream is added, or it may split.
7. Finish: Return the beef (and any resting juices) to the pan. Toss gently to warm the beef through for 1 minute. Stir in the chopped parsley and gherkins (if using).
8. Serve: Serve immediately over rice or pasta.

Recipe Tips

• The Cut Matters: Since this is a quick-cook recipe, you must use a tender cut like fillet (tenderloin) or sirloin. Do not use stewing beef (chuck), as it will be tough and chewy without hours of cooking.
• Room Temperature: Take your beef out of the fridge 15 to 20 minutes before cooking. Cold beef lowers the pan temperature and causes the meat to boil rather than fry.
• Don’t Overcook: The most common mistake is overcooking the beef. It should be seared hard and fast, then removed. Only put it back in at the very end just to warm it up.
• Cream Stability: Sour cream can curdle if boiled. Crème fraîche has a higher fat content and is more stable under heat, making it a safer choice for beginners.

What To Serve With Beef Stroganoff?

The traditional Russian Beef Stroganoff accompaniment is straw potatoes (shoestring fries), but it is most commonly served internationally over a bed of fluffy Basmati Rice or Wild Rice. It is also excellent with broad pasta noodles like Tagliatelle or Pappardelle which hold the thick sauce well. A side of steamed green beans adds a nice crunch.

How To Store Leftovers Beef Stroganoff?

• Refrigerate: Store in an airtight container in the fridge for up to 2 days.
• Freeze: It is not recommended to freeze this dish. The sour cream sauce tends to separate and become grainy when thawed, and the tender beef can become dry.

How To Reheat Leftovers Beef Stroganoff?

Important Tip: Gentle heat is critical. You want to warm it without boiling the sauce or overcooking the beef.

• Stovetop: Place the leftovers in a saucepan over low heat. Stir gently and frequently until just steaming. If the sauce has thickened too much, stir in a splash of water or milk.
• Microwave: Heat on 50% power in short 1-minute bursts, stirring in between, to avoid overheating the dairy.

FAQs

More Recipes:

• Gordon Ramsay Béarnaise Sauce
• Gordon Ramsay Steak Marinade Recipe
• Gordon Ramsay Cast Iron Steak Recipe

Beef Stroganoff Nutrition Facts

Serving Size: 1 serving (without rice)

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 580mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 42g

Gordon Ramsay Beef Stroganoff Recipe

Recipe by Sophie LaneCourse: Dinners, Lunch, MainCuisine: American, Russian/InternationalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

420

kcal

Gordon Ramsay Beef Stroganoff transforms the classic Russian dish into a gourmet meal ready in under 20 minutes. Featuring strips of high-quality beef fillet quickly seared with smoked paprika, then folded into a rich sauce of sautéed mushrooms, caramelized onions, brandy, and sour cream, this recipe creates a flavor profile that is smoky, creamy, and tangy. It is the ultimate quick comfort food that doesn’t compromise on elegance.

Ingredients

• 500g beef fillet (tenderloin), trimmed and cut into strips

• 200g chestnut mushrooms (cremini), sliced

• 1 onion (or 2 shallots), peeled and sliced

• 2 cloves garlic, crushed

• 1 tbsp smoked paprika

• 50ml Brandy or Cognac

• 200ml beef stock

• 3 tbsp sour cream (or crème fraîche for less risk of splitting)

• 1 tbsp olive oil & knob of butter

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

• 2 small gherkins, sliced (optional, traditional garnish)

Directions

• Prep the Beef: Season the beef strips generously with salt and pepper. Dust them with 1 teaspoon of the smoked paprika and toss to coat evenly.
• Sear the Beef: Heat the oil in a large skillet over high heat. Add the beef strips in batches (do not crowd the pan). Sear for 1 to 2 minutes until browned on the outside but still rare inside. Remove the beef from the pan and set aside on a plate.
• Sauté Aromatics: Reduce the heat to medium. Add the butter to the same pan (with the beef juices). Add the onions and mushrooms. Sauté for 5 minutes until the onions are soft and the mushrooms are golden brown. Add the garlic and cook for 1 minute.
• Spice and Deglaze: Sprinkle the remaining smoked paprika over the vegetables. Pour in the 50ml of Brandy. Carefully ignite it or let it boil rapidly for 1 minute to cook off the alcohol and scrape up any sticky bits from the bottom of the pan.
• Make the Sauce: Pour in the 200ml of beef stock. Bring to a boil and cook for 3 to 4 minutes until the liquid reduces by half and thickens slightly.
• Add Cream: Lower the heat to a gentle simmer. Stir in the 3 tbsp of sour cream (or crème fraîche). Stir until combined and creamy. Do not boil once the cream is added, or it may split.
• Finish: Return the beef (and any resting juices) to the pan. Toss gently to warm the beef through for 1 minute. Stir in the chopped parsley and gherkins (if using).
• Serve: Serve immediately over rice or pasta.

Notes

• The Cut Matters: Since this is a quick-cook recipe, you must use a tender cut like fillet (tenderloin) or sirloin. Do not use stewing beef (chuck), as it will be tough and chewy without hours of cooking.
  Room Temperature: Take your beef out of the fridge 15 to 20 minutes before cooking. Cold beef lowers the pan temperature and causes the meat to boil rather than fry.
  Don’t Overcook: The most common mistake is overcooking the beef. It should be seared hard and fast, then removed. Only put it back in at the very end just to warm it up.
  Cream Stability: Sour cream can curdle if boiled. Crème fraîche has a higher fat content and is more stable under heat, making it a safer choice for beginners.