A short story about the recipe
I’ve always admired Gordon Ramsay’s passion for food, especially the way he elevates simple dishes into unforgettable meals. The first time I saw him prepare Beef Stroganoff, I was instantly hooked. It looked so comforting, yet refined—like something you’d serve both on a cozy weeknight and at a fancy dinner party.
Of course, I had to make my own version. And yes, I’ve adapted it with a few personal touches—and some family-friendly swaps—to keep it approachable. I used beef instead of pork, chicken ham in place of traditional ham, and omitted the wine entirely. What’s left is a creamy, savory, deeply satisfying dish that tastes like it took hours but comes together quickly.
The first time I made it, I barely finished plating before everyone was hovering around the stove, spoons in hand. I served it with buttery egg noodles, and there were no leftovers. Since then, this version of Beef Stroganoff has become one of our favorite comfort meals.
It’s rich, but not heavy. Creamy, but not cloying. And best of all, it’s made with everyday ingredients and minimal fuss. It’s one of those recipes that proves you don’t need a culinary degree to cook something that feels luxurious.
Why you’ll love this recipe:
Versatile
Serve it with rice, egg noodles, or mashed potatoes. You can even spoon it over roasted vegetables or toast for a lighter option.
Budget-friendly
This version uses beef stew meat or sliced sirloin, both affordable and full of flavor when cooked properly. The rest of the ingredients are kitchen staples.
Ingredients for the recipe
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1 lb (450 g) beef sirloin or beef stew meat, thinly sliced
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1 tablespoon vegetable oil
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1 medium onion, finely chopped
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2 garlic cloves, minced
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1 cup mushrooms, sliced
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1/2 cup chicken broth
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1/2 cup sour cream
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1 tablespoon Dijon mustard
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1 teaspoon paprika
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Salt and pepper to taste
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1 tablespoon flour (optional, for thickening)
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1/4 cup chicken ham, diced (optional)
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Fresh parsley for garnish
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Egg noodles, rice, or mashed potatoes for serving
How to make this recipe
Step-by-step instructions
Step 1: Prepare the beef
Begin by slicing the beef thinly across the grain. This helps it stay tender. Pat the pieces dry with a paper towel. This allows for better browning in the pan.
Step 2: Sear the beef
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. When the pan is hot, add the beef in batches. Do not overcrowd the pan. Sear the meat for about 1–2 minutes per side until browned. Transfer to a plate and set aside.
Step 3: Cook the onions and garlic
In the same pan, reduce the heat to medium. Add the chopped onion and sauté for about 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Step 4: Add the mushrooms and chicken ham
Toss in the sliced mushrooms and diced chicken ham. Stir well and cook for about 5–6 minutes, or until the mushrooms are browned and any moisture has evaporated.
Step 5: Build the sauce
Sprinkle the paprika over the mushroom mixture. Stir to combine. Add 1 tablespoon of flour if you prefer a thicker sauce. Slowly pour in the chicken broth while stirring. Bring everything to a gentle simmer.
Step 6: Add sour cream and mustard
Lower the heat to medium-low. Stir in the sour cream and Dijon mustard. Mix until smooth and creamy. Let it simmer for 2–3 minutes, but do not let it boil. High heat can cause the sour cream to curdle.
Step 7: Return the beef to the pan
Add the browned beef back into the skillet along with any juices from the plate. Stir everything gently to coat the meat in the sauce. Simmer for another 3–4 minutes, just until the beef is cooked through and tender.
Step 8: Adjust seasoning
Taste the sauce. Add salt and pepper to your liking. If the sauce is too thick, stir in a splash of extra broth or a little milk. If it’s too thin, let it simmer for another minute.
Step 9: Serve immediately
Serve your Beef Stroganoff over warm egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley. Serve immediately while it’s creamy and hot.
Quick and easy
This dish looks and tastes like it took all day, but it’s ready in under 40 minutes. Most of the time is spent sautéing and simmering, which makes it weeknight-friendly and stress-free.
Customizable
You can swap the sour cream for Greek yogurt for a tangier version, or use dairy-free alternatives. Not a fan of mushrooms? Substitute them with zucchini or bell peppers. Even leftover cooked turkey bacon bits can add a smoky layer.
Perfect for guests
The creamy sauce and hearty beef make this dish elegant enough for dinner guests. Serve with crusty bread and a crisp salad, and you’ll have a complete meal that feels special without extra effort.
FAQs (Frequently Asked Questions)
Can I use a different cut of beef?
Yes. Sirloin, rump, or even beef tenderloin all work well. The key is slicing the meat thinly and cooking it quickly to avoid toughness.
What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt or a dairy-free sour cream alternative. Avoid using low-fat versions, as they may curdle when heated.
Can I make this dish ahead of time?
Yes. Prepare the dish completely, then store it in an airtight container in the fridge for up to two days. Reheat gently over low heat. Add a splash of broth or milk to loosen the sauce if needed.
How do I make it gluten-free?
Use gluten-free flour to thicken the sauce, and serve the Stroganoff over gluten-free pasta, rice, or mashed potatoes. Always check labels on your mustard and broth to ensure they’re gluten-free.
Is this kid-friendly?
Absolutely. With tender beef, a creamy sauce, and no alcohol, this recipe is mild, flavorful, and loved by all ages. You can leave out mustard if your child prefers a gentler taste.