Description
Gordon Ramsay’s Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of beef tenderloin cooked in a creamy, flavorful sauce made with paprika, white wine, beef stock, Dijon mustard, and sour cream. Served over egg noodles and garnished with fresh parsley, this hearty and comforting meal is perfect for a satisfying 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
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup sour cream
- 2 tablespoons fresh parsley, chopped
Pasta
- 1/2 pound egg noodles
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large pan over medium-high heat to prepare for browning the beef.
- Cook the beef: Add 1 pound of beef tenderloin strips to the pan and cook for about 2-3 minutes until browned on all sides, developing rich flavor.
- Set beef aside: Remove the browned beef from the pan and place it on a plate to keep warm.
- Sauté the onion: In the same pan, add 1 medium finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add garlic and paprika: Stir in 2 cloves minced garlic and 1 tablespoon paprika, cooking for 30 seconds until fragrant to build the sauce base.
- Deglaze the pan: Pour in 1/2 cup white wine, scraping the pan’s bottom to lift any browned bits, and flavor the sauce.
- Reduce wine: Let the wine simmer and reduce by half over 2-3 minutes, concentrating its flavor.
- Add beef stock: Stir in 1 cup beef stock and bring the mixture to a simmer to combine flavors.
- Add cream: Lower heat and mix in 1/2 cup heavy cream until fully incorporated into the sauce.
- Season and add mustard: Stir in 2 tablespoons Dijon mustard, then season with salt and black pepper to taste.
- Simmer sauce: Let the sauce simmer for 3-4 minutes to slightly thicken and meld the flavors.
- Make a roux: In a separate small pan, melt 1 tablespoon butter over medium heat.
- Add flour to roux: Sprinkle in 1 tablespoon flour and whisk constantly for 1-2 minutes to cook out the raw taste and create a thickener.
- Thicken sauce: Slowly pour the roux into the simmering sauce while stirring continuously to thicken the sauce further.
- Return beef to sauce: Add the beef strips back into the pan, stirring to coat evenly, and cook for an additional 2 minutes to blend flavors.
- Add sour cream: Remove the pan from heat and stir in 1/2 cup sour cream until the sauce is smooth and creamy.
- Cook noodles: Prepare 1/2 pound egg noodles according to package instructions; drain and set aside.
- Toss noodles in sauce: Add the cooked noodles to the beef sauce and toss to coat evenly.
- Garnish: Sprinkle 2 tablespoons fresh chopped parsley over the stroganoff for a fresh finish.
- Serve: Serve immediately while hot for the best flavor and texture. Enjoy your classic Gordon Ramsay Beef Stroganoff!
Notes
- Use beef tenderloin or sirloin for the best texture and flavor.
- Be careful not to overcook the beef strips to keep them tender.
- White wine can be substituted with additional beef stock if desired.
- Heavy cream and sour cream add richness; for a lighter version, use lower-fat dairy alternatives.
- Egg noodles work best, but you can substitute with other pasta types if preferred.
- Make sure to cook the roux thoroughly to avoid a floury taste in the sauce.
