– **Title**: Gordon Ramsay Beef Stroganoff
– **Ingredients**:
– 400g beef fillet, thinly sliced
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 250g button mushrooms, sliced
– 1 tbsp Dijon mustard
– 200ml beef stock
– 150ml sour cream
– Salt and pepper, to taste
– 1 tbsp fresh parsley, chopped (for garnish)
– 300g tagliatelle or egg noodles (for serving)
– **Instructions**:
1. Heat the vegetable oil in a large frying pan over high heat. Add the sliced beef fillet, season with salt and pepper, and quickly sauté for about 2 minutes until browned. Remove from the pan and set aside.
2. In the same pan, add the chopped onion and garlic. Sauté for 2-3 minutes until the onions are soft.
3. Add the sliced mushrooms to the pan and cook for another 5 minutes, until they are tender and have released their moisture.
4. Stir in the Dijon mustard, then pour in the beef stock. Bring the mixture to a simmer and let it cook for a few minutes until it slightly reduces.
5. Reduce the heat to low and stir in the sour cream, mixing thoroughly. Return the beef to the pan and heat through gently; do not boil.
6. Meanwhile, cook the tagliatelle or egg noodles according to package instructions until al dente. Drain and set aside.
7. Serve the beef stroganoff over the cooked noodles, garnished with chopped parsley. Enjoy!
Key Ingredients & Substitutions
Beef Sirloin: This cut of beef is great for its tenderness. If you’re looking for a leaner option, tenderloin can also work well, or for budget-friendly choices, consider flank steak or sirloin tips.
Mushrooms: I love using cremini mushrooms for their earthy flavor, but button mushrooms are fine too. If you’re not a mushroom fan or need a substitute, consider using zucchini or even spinach for a different texture.
Sour Cream: This adds creaminess and a tangy taste. If you’re dairy-free, coconut cream or a cashew cream can mimic the texture, or use Greek yogurt for a healthier twist!
Beef Broth: Homemade is best, but low-sodium store-bought works in a pinch. You can swap it with vegetable broth for a lighter taste or chicken broth in a mix-up.
How Do I Make Sure My Beef Stays Tender?
Getting tender beef in your Beef Stroganoff is key! Here are some tips to achieve that perfect texture:
- Cut Against the Grain: Always slice your beef against the grain. This shortens the muscle fibers, making each bite tender.
- Don’t Overcrowd the Pan: When you add beef to the skillet, do it in batches. This helps in browning the beef rather than steaming it, which can toughen it.
- Cook Just Right: Cook the beef only until it’s browned on the outside. It will finish cooking when you add it back in later with the sauce. This keeps it juicy!
How to Make Gordon Ramsay’s Beef Stroganoff?
Ingredients You’ll Need:
For the Stroganoff:
- 2 tablespoons olive oil
- 1 pound beef sirloin, sliced into thin strips
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button mushrooms)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- Cooked egg noodles or rice
How Much Time Will You Need?
This delicious Beef Stroganoff will take about 30 minutes to prepare and cook. It’s a quick dish that’s perfect for a weeknight meal, so you can enjoy a gourmet experience without spending hours in the kitchen.
Step-by-Step Instructions:
1. Cooking the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. While the oil heats up, season your beef strips with a sprinkle of salt and pepper. When the oil is hot, add the beef in batches to avoid overcrowding. Cook until the beef is nicely browned on all sides—this should take about 4-5 minutes. Once browned, remove the beef from the skillet and set it aside on a plate.
2. Sautéing the Vegetables:
In the same skillet (don’t clean it yet!), add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion becomes soft and translucent. This will give your dish a lovely aroma. Next, toss in the sliced mushrooms and cook for about 5-6 minutes until they soften and turn golden brown.
3. Adding Flavor:
Now it’s time to spice things up! Stir in the Dijon mustard and Worcestershire sauce, mixing everything well. This is where the magic happens! Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the broth to reduce slightly.
4. Finishing the Dish:
Lower the heat and mix in the sour cream until everything is fully combined and creamy. Add the beef back to the skillet along with any juices that may have accumulated on the plate. Stir gently to combine and heat the beef through for about 2 more minutes. Taste it and adjust the seasoning with salt and pepper if needed.
5. Serve and Garnish:
Now it’s time to serve! Spoon the Beef Stroganoff over your cooked egg noodles or rice. For a fresh touch, sprinkle chopped parsley on top. Enjoy your homemade Beef Stroganoff! It’s a hearty meal that’s sure to impress.
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While beef sirloin works great, you can also use cuts like tenderloin, flank steak, or even chuck roast. Just be mindful that tougher cuts may need a little longer to cook until tender. If you use a tougher cut, consider simmering it longer in the broth before adding the sour cream.
What If I Don’t Have Beef Broth?
No worries! You can substitute beef broth with chicken broth or vegetable broth if you’re in a pinch. For a richer flavor, you can also use a splash of red wine or a blend of water and soy sauce to mimic the umami punch that beef broth offers.
Can I Make This Recipe Gluten-Free?
Definitely! To make this dish gluten-free, simply use gluten-free noodles or rice. Also, opt for gluten-free Worcestershire sauce, which is available in most supermarkets. Always check labels to be safe!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally to prevent sticking. You can add a splash of beef broth or a bit more sour cream to help bring back the creamy texture if it thickens up.
