Description
Gordon Ramsay’s Beef Stroganoff is a rich and creamy Russian-inspired dish featuring tender strips of beef tenderloin cooked in a luscious sauce made with paprika, white wine, beef stock, cream, and Dijon mustard. Served over perfectly cooked egg noodles and garnished with fresh parsley, this comforting and flavorful meal is perfect for a cozy dinner.
Ingredients
Scale
Beef and Sauce
- 2 tablespoons olive oil
- 1 pound beef tenderloin, cut into strips
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1/2 cup white wine
- 1 cup beef stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt, to taste
- Black pepper, to taste
Roux and Finishing Touches
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup sour cream
- 2 tablespoons fresh parsley, chopped
Pasta
- 1/2 pound egg noodles
Instructions
- Heat Oil: Heat 2 tablespoons of olive oil in a large pan over medium-high heat to prepare for searing the beef.
- Cook Beef: Add 1 pound of beef tenderloin strips to the pan and sear them for about 2–3 minutes until browned on all sides for flavor development.
- Set Beef Aside: Remove the browned beef from the pan and set it aside on a plate to prevent overcooking during sauce preparation.
- Sauté Onion: In the same pan, add 1 finely chopped medium onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Paprika: Stir in 2 cloves of minced garlic and 1 tablespoon of paprika, cooking for 30 seconds until fragrant to build flavor.
- Deglaze Pan: Pour in 1/2 cup of white wine, scraping the bottom of the pan to loosen browned bits, enhancing the sauce’s depth.
- Reduce Wine: Allow the wine to simmer and reduce by half over 2–3 minutes concentrating its flavor.
- Add Beef Stock: Stir in 1 cup of beef stock and bring it to a gentle simmer to begin forming the sauce base.
- Add Cream: Lower the heat and mix in 1/2 cup of heavy cream until smoothly combined, creating richness.
- Season and Add Mustard: Add 2 tablespoons of Dijon mustard and season with salt and black pepper to taste, enhancing the sauce complexity.
- Simmer Sauce: Let the sauce simmer for another 3–4 minutes to thicken slightly and blend flavors.
- Make Roux: In a separate small pan, melt 1 tablespoon of butter over medium heat, then sprinkle in 1 tablespoon of flour, whisking constantly for 1–2 minutes to cook out the raw flour taste.
- Incorporate Roux: Slowly pour the roux into the simmering sauce while stirring continuously, further thickening the sauce for the perfect consistency.
- Return Beef: Add the beef strips back into the pan, stirring to coat them in the sauce, cooking for an additional 2 minutes to heat through.
- Add Sour Cream: Remove the pan from heat and stir in 1/2 cup of sour cream until the sauce is smooth and creamy without curdling.
- Cook Noodles: Prepare 1/2 pound of egg noodles according to package instructions, drain, and set aside for combining.
- Toss Noodles: Add the cooked noodles to the sauce and beef, tossing carefully to coat the noodles evenly with the rich sauce.
- Garnish: Sprinkle 2 tablespoons of freshly chopped parsley over the dish for a vibrant finish and fresh flavor.
- Serve: Serve immediately while hot to enjoy the creamy, comforting flavors of Gordon Ramsay’s Beef Stroganoff.
Notes
- Use fresh parsley for garnish to add a pop of color and fresh herbaceous notes.
- Do not overcook the beef strips; sear quickly to keep them tender and juicy.
- If white wine is unavailable, substitute with additional beef stock and a splash of lemon juice for acidity.
- When adding sour cream, remove from heat to prevent curdling and ensure a smooth sauce.
- Egg noodles can be substituted with other pasta like fettuccine or pappardelle if preferred.
- For a thicker sauce, adjust the roux quantity slightly or reduce the sauce longer before adding the roux.
