📑 Table of Contents ▶
- Gordon Ramsay Beef Stroganoff Essentials
- Fundamentals
- Preparation/setup
- Directions
- Delicious Variations of Beef Stroganoff
- Technique
- Tips/tricks
- Elevating Your Beef Stroganoff
- Perfecting results
- Troubleshooting/variations
- Serving and Storing Your Beef Stroganoff
- Serving/presentation
- Pairings/storage
- Gordon Ramsay Beef Stroganoff
- Have you tried this recipe?
Gordon Ramsay Beef Stroganoff Recipe
Cooking often evokes nostalgia, reminding us of special moments shared with loved ones. Gordon Ramsay’s Beef Stroganoff captures that feeling. This dish takes center stage in many kitchens, delivering warmth and comfort through its rich flavors and creamy sauce.
I remember the first time I encountered this delightful recipe. The savory aroma of searing rib-eye filled my home, whisking me back to family dinners where everyone gathered around the table to share stories and laughter. Beef Stroganoff combines tender meat with mushrooms and a luscious sauce, making it a staple for cozy nights.
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The combination of textures and the creamy finish creates a symphony on the palate. Each bite brings back fond memories and inspires new ones. With a few simple ingredients like rib-eye steak, cremini mushrooms, and full-fat sour cream, you’ll whip up a dish that feels both special and homemade. Join me as we explore the intricacies of preparing this delicious Beef Stroganoff and transform your dining experience.
Gordon Ramsay Beef Stroganoff Essentials
Fundamentals
Beef Stroganoff stands out due to its creamy texture and savory components. This dish typically features tender beef that cooks quickly, making it ideal for weeknight dinners. The magic lies in how we craft the sauce and manage the beef.
Using high-quality rib-eye steak enhances the tenderness of the dish. You’ll pound the steak to a uniform thickness, allowing it to cook evenly. Additionally, the combination of onions and crimini mushrooms offers aromatic foundations that elevate the flavor profile.
To pull it all together, the sauce requires deglazing—the art of scraping up those flavorful brown bits left in the pan after searing the meat. This step becomes crucial in building the depth of flavor that defines a fantastic Beef Stroganoff.
Preparation/setup
Preparation is key to a seamless cooking experience. Gather all your ingredients before you begin.
Start by trimming and pounding the rib-eye steak to about ¾ cm thick. This ensures quick cooking and maintains tenderness. Slice it into strips, making it easier to sear and mix into the sauce later.
Slice the cremini mushrooms about an eighth-inch thick, making them perfect for a quick sauté. Thinly slice the onion, allowing them to caramelize beautifully in the pan. Setting aside your ingredients helps create an organized cooking environment.
Ingredients
For this delectable Beef Stroganoff, you will need:
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml / ⅔ cup full-fat sour cream
- 500 ml / 2 cups low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil, for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Directions
- Prep the beef: Pound the rib-eye steak, slice it into strips, and season it generously with salt and pepper.
- Sear batch 1: Heat 1 tablespoon of oil in a high pan. Sear half of the beef for about 30 seconds on each side. Transfer to a plate.
- Sear batch 2: Add the remaining oil and repeat with the rest of the beef. Set aside once finished.
- Brown the vegetables: Lower the heat and melt the butter in the same pan. After one minute, add the onion and stir. Then, add the mushrooms and cook for about four minutes until golden brown.
- Make the roux: Sprinkle the flour into the pan and stir for one minute.
- Deglaze the pan: Pour in ½ cup of beef broth while scraping the fond from the bottom of the pan. Once smooth, add the rest of the broth and Dijon mustard, simmer for five minutes.
- Finish the sauce: Remove the pan from heat and stir in the sour cream until the sauce becomes silky.
- Warm the beef: Return the beef and its juices to the pan, heating on low for about one minute.
- Serve: Ladle the stroganoff over buttered egg noodles or tagliatelle, and sprinkle with chopped chives for garnish.
Delicious Variations of Beef Stroganoff
Technique
Perfecting the technique behind Beef Stroganoff is essential for achieving restaurant-quality results. Start with a hot pan during searing. The high heat creates a beautiful crust on the beef, enhancing flavor and texture.
When sautéing the onions, make sure they soften before introducing the mushrooms. This layered approach allows the flavors to develop gradually. Control the temperature while making the roux to prevent burning the flour, ensuring a smooth sauce.
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Tips/tricks
Keep these tips in mind for a successful Beef Stroganoff:
- Use a digital thermometer: Cook the beef until it reaches medium rare at around 130°F to maintain juiciness.
- Choose your pasta wisely: Egg noodles hold the sauce well, but tagliatelle adds an elegant touch.
- Customize your mushrooms: While cremini mushrooms offer excellent flavor, shiitake or button mushrooms also work wonderfully.
Elevating Your Beef Stroganoff
Perfecting results
Achieving the perfect Beef Stroganoff relies on paying attention to detail. Ensure you use the right proportions of sour cream to beef broth. This balance creates the lusciousness typical of a classic stroganoff.
If the sauce feels too thick, add a splash of beef broth until you reach your desired consistency. On the other hand, if it’s too thin, simmer it a bit longer to allow it to reduce.
Troubleshooting/variations
Even seasoned cooks encounter challenges. If your sauce separates, it might be due to high heat. Lower the heat and whisk in more sour cream off the heat to emulsify the mixture smoothly.
Consider variations of this classic dish, including adding a touch of paprika or Worcestershire sauce for a flavor twist. You can also incorporate fresh herbs like tarragon for an appealing aroma.
Serving and Storing Your Beef Stroganoff
Serving/presentation
Presentation plays a vital role in making your Beef Stroganoff inviting. Serve it hot, ladled generously over buttered egg noodles or tagliatelle. Freshly chopped chives sprinkled on top provide a vibrant contrast against the creamy sauce.
For a rustic touch, present it directly in the pan alongside the cooked noodles. Pair with crusty bread to soak up any remaining sauce.
Pairings/storage
While traditional pairings may evoke comparisons, consider novel accompaniments. Serve a simple side salad with a light vinaigrette to balance the richness of the dish.
To store leftovers, cool the stroganoff completely before transferring it to an airtight container. It keeps well in the refrigerator for up to three days. For longer storage, freeze the dish, but remember to avoid adding sour cream until reheating to maintain its texture.
Beef Stroganoff evokes warmth and nostalgia with each bite, combining tender strips of beef, rich mushrooms, and creamy sauce. Through understanding the recipes’ fundamentals, techniques, and suitable variations, you’ll create a delicious dish perfect for any occasion. Dive into the comfort of this meal and relish the joyful moments that naturally come with good food.
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Gordon Ramsay Beef Stroganoff
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and rich Beef Stroganoff featuring tender rib-eye steak and a creamy sauce, perfect for cozy nights and family gatherings.
Ingredients
- 600 g rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml full-fat sour cream
- 500 ml low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil, for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Instructions
- Pound the rib-eye steak, slice it into strips, and season it generously with salt and pepper.
- Heat 1 tablespoon of oil in a high pan. Sear half of the beef for about 30 seconds on each side. Transfer to a plate.
- Add the remaining oil and repeat with the rest of the beef. Set aside once finished.
- Melt the butter in the same pan. Add the onion and stir, then add the mushrooms and cook for about four minutes until golden brown.
- Sprinkle the flour into the pan and stir for one minute.
- Deglaze the pan with ½ cup of beef broth while scraping the fond. Once smooth, add the rest of the broth and Dijon mustard, then simmer for five minutes.
- Remove from heat and stir in the sour cream until the sauce becomes silky.
- Return the beef and its juices to the pan, heating on low for about one minute.
- Ladle the stroganoff over buttered egg noodles or tagliatelle, and sprinkle with chopped chives for garnish.
Notes
For added richness, use high-quality ingredients and control the cooking temperature to prevent the sauce from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef stroganoff, comfort food, creamy sauce, pasta dish
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