Description
Experience the creamy comfort of this Gordon Ramsay Beef Stroganoff Recipe, perfect for busy weeknights. In just 30 minutes, you can whip up a savory dish featuring tender beef strips sautéed with mushrooms and enveloped in a rich, flavorful sauce. Serve it over egg noodles or tagliatelle for a satisfying meal that delights family and friends alike. This recipe combines simplicity with sophistication, making it an ideal choice for casual dinners or special occasions.
Ingredients
Scale
- 600 g rib-eye steak
- 300 g cremini mushrooms
- 1 medium onion
- 1 Tbsp Dijon mustard
- 150 ml full-fat sour cream
- 500 ml low-salt beef broth
- 2 Tbsp butter
- 2 Tbsp neutral oil
Instructions
- Pound the rib-eye steak to about ¾ cm thick, slice into strips, and season with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet; sear half the beef for about 30 seconds on each side. Transfer to a plate.
- Repeat with remaining oil and beef; set aside.
- Lower heat, melt butter in the skillet, add onions, sauté for one minute before adding mushrooms; cook until golden brown (about four minutes).
- Sprinkle flour over the mixture; stir for one minute to create a roux.
- Deglaze with half a cup of broth while scraping the pan's bottom. Add remaining broth and mustard; simmer for five minutes.
- Stir in sour cream until smooth, then return beef to skillet; heat through for one minute.
- Serve over buttered noodles or tagliatelle, garnished with chopped chives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Substitute rib-eye steak with chicken or turkey for lighter variations. Experiment with different mushroom varieties for unique flavors. Adjust sauce thickness by adding more broth if needed.