There’s something special about beef stroganoff.
Creamy, savory, and deeply comforting, this Gordon Ramsay-inspired version uses simple ingredients but delivers restaurant-quality flavor right at home.
Why You’ll Love This Recipe
It’s rich and creamy without being heavy.
The beef stays tender, while mushrooms add earthy depth.
Perfect for weeknights but elegant enough for guests.
Pairs beautifully with noodles, rice, or even mashed potatoes.
What You’ll Need (Ingredient Highlights)
Beef sirloin cooks quickly and stays juicy.
Mushrooms bring umami and balance the creamy sauce.
Onion and garlic provide aromatic depth.
Beef broth and Worcestershire create a savory base.
Sour cream gives the sauce its signature creaminess.
Pro Tips Before You Start
Slice beef thinly against the grain for tenderness.
Cook beef quickly to avoid overcooking.
Use full-fat sour cream for a richer, silkier sauce.
Always add sour cream off the heat to prevent curdling.
How to Make Beef Stroganoff
Step 1 – Cook noodles
Boil egg noodles until al dente. Drain and set aside.
Step 2 – Sear beef
Heat olive oil in a skillet. Cook beef strips until browned, then remove.
Step 3 – Sauté aromatics
Cook onion for a few minutes, then add garlic until fragrant.
Step 4 – Add mushrooms
Stir in mushrooms and cook until browned and softened.
Step 5 – Thicken sauce
Sprinkle flour over mixture. Stir and cook for 1 minute.
Step 6 – Add liquids
Pour in beef broth and Worcestershire sauce, stirring until thickened.
Step 7 – Stir in sour cream
Lower heat and add sour cream. Mix until creamy.
Season with salt and pepper.
Step 8 – Return beef
Add beef back in, stir, and heat through.
Step 9 – Serve
Serve over noodles and garnish with parsley.
What to Serve Them With
Egg noodles are classic, but mashed potatoes or rice also work.
Pair with a crisp green salad for freshness.
A slice of crusty bread helps mop up the sauce.
Variations / Substitutions
Use chicken or pork instead of beef.
Swap sour cream with Greek yogurt for a lighter version.
Add paprika for a smoky twist.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of broth.
Avoid freezing, as sour cream may separate.
FAQs
Can I make beef stroganoff without mushrooms?
Yes, but mushrooms add depth. You can leave them out or replace with zucchini.
What’s the best cut of beef for stroganoff?
Sirloin, tenderloin, or ribeye work well.
Can I use chicken instead of beef?
Yes, chicken stroganoff is a lighter variation.
How do I keep the sauce from curdling?
Add sour cream off the heat and stir well.
Can I make this dish gluten-free?
Yes, use cornstarch instead of flour and gluten-free noodles.
Is this dish freezer-friendly?
Not recommended, as sour cream can split when thawed.
What type of mushrooms are best?
Cremini or button mushrooms are classic, but wild mushrooms add more flavor.
Can I make it ahead of time?
You can prep the beef and sauce separately, then combine before serving.
Can I use yogurt instead of sour cream?
Yes, but the flavor will be tangier and less rich.
How do I reheat leftovers?
Warm on the stove over low heat with a splash of broth or milk.
Final Thoughts
Beef stroganoff is the ultimate comfort food.
With tender beef, a creamy sauce, and hearty noodles, this Gordon Ramsay-inspired recipe is one you’ll want to make again and again.
