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- 500g beef sirloin, thinly sliced - 200g mushrooms, sliced - 300g egg noodles - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 teaspoon smoked paprika - 1 teaspoon Dijon mustard - 300ml beef broth - 150ml crème fraîche - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For Gordon Ramsay's Beef Stroganoff, you need a mix of fresh and simple items. First, the beef sirloin is key. It gives the dish great flavor and tenderness. Thinly slice it to cook evenly. The mushrooms add earthiness. They soak up the sauce and make each bite rich. Next, the egg noodles are the perfect base. They hold the creamy sauce well. Cook them just right for a soft, chewy texture. Now, let's talk about the seasoning and sauce. Olive oil helps to sauté the beef and veggies. The onion and garlic bring sweetness and depth. Smoked paprika adds a nice warmth, while Dijon mustard gives a tangy kick. The beef broth is the heart of the sauce. It adds a meaty base, and the crème fraîche makes it creamy. Finally, don’t forget salt and pepper for balance. A sprinkle of fresh parsley at the end adds a pop of color and freshness. These ingredients come together to create a dish that is both simple and stunning. Enjoy the process! To start, cook the egg noodles as the package says. Use a large pot of boiling water. Add a pinch of salt to the water for flavor. Stir the noodles gently to prevent sticking. Cook until they are just tender, about 8-10 minutes. Once done, drain them well in a colander. It’s important to set them aside so they don’t get mushy in the sauce. Next, we sear the beef. Heat 1 tablespoon of olive oil in a large pan over high heat. Add the sliced beef in batches. This helps it brown nicely. Sear for 2-3 minutes on each side until it has a good color. Once seared, remove the beef from the pan. Set it aside on a plate. This keeps it juicy for later. In the same pan, add the remaining olive oil. Toss in the chopped onion and sauté for about 2 minutes. You want them soft and translucent. Then, add the minced garlic and sliced mushrooms. Cook for another 5 minutes. This step builds great flavor as the mushrooms brown and the garlic releases its aroma. Now, let’s make the sauce. Stir in the smoked paprika and Dijon mustard with the vegetables. Then, pour in the beef broth. Bring it to a gentle simmer. Let it reduce for about 5 minutes. This thickens the sauce and deepens the flavor. Lower the heat and stir in the crème fraîche. Mix it well until creamy. Now, add the cooked beef back to the pan. Season with salt and pepper to taste. Let everything simmer together for another 3-4 minutes. This allows all the flavors to blend perfectly. Finally, toss the cooked egg noodles into the stroganoff. Gently mix them in the sauce until they are well coated. You want every noodle to soak up the creamy goodness. Serve it hot, topped with fresh parsley for a burst of color. Enjoy this dish with some crusty bread to soak up the sauce! To make a perfect beef stroganoff, I follow a few best practices. First, always use thin slices of beef sirloin. This helps the meat cook quickly and stay tender. I sear the beef in batches. This way, each piece gets a nice brown color. If you crowd the pan, the beef will steam instead of sear. To avoid overcooking the beef, I remove it from the pan as soon as it browns. I then add it back at the end. This keeps it juicy and tender. For the noodles, I cook them just until al dente. If they cook too long, they can become mushy in the sauce. To add more flavor, I often use smoked paprika and Dijon mustard. These spices give a nice depth to the dish. You can also add fresh thyme or a hint of nutmeg. Both enhance the sauce's richness. If you want to boost the sauce’s depth, try adding a splash of red wine. It adds a lovely complexity that pairs well with beef. Just simmer it for a few minutes to cook off the alcohol. Plating is key for a beautiful beef stroganoff. I serve it in deep bowls. This keeps the sauce from spilling over. I always sprinkle fresh parsley on top. It adds a touch of color and freshness. For garnishing, I place a sprig of parsley on the side. It looks nice and complements the dish. You might also serve it with crusty bread. This helps soak up the creamy sauce and makes it even more enjoyable. {{image_2}} You can change the beef in this dish. Use chicken for a lighter option. Tofu works well for a vegetarian choice. Both options keep the dish tasty and satisfying. If you want, try mushrooms as the main protein. They soak up flavors and add a nice texture. For a creamy substitute, consider using sour cream instead of crème fraîche. Greek yogurt is also a great choice for a tangy twist. If you want a lighter sauce, try mixing in some vegetable broth. This makes the dish less rich, but still delicious. If you need gluten-free options, use rice noodles or zucchini noodles. They cook quickly and taste great with the sauce. Other pasta types like fettuccine or penne can work too. Each type brings its own flavor and texture to the dish, so feel free to experiment! To store leftovers properly, let the beef stroganoff cool. Place it in an airtight container. It will stay fresh in the fridge for about three days. If you want to keep it longer, you can freeze it. Beef stroganoff lasts up to three months in the freezer. Just make sure to use a freezer-safe container to avoid freezer burn. The best way to reheat stroganoff is in a pan over low heat. Stir it often to heat it evenly. You can also microwave it. Place the stroganoff in a bowl and cover it. Heat in short bursts, stirring in between. To maintain creaminess and flavor, add a splash of beef broth or water while reheating. This helps to keep the sauce smooth and prevents it from getting too thick. Enjoy your leftovers just as much as the first time! You can make Beef Stroganoff ahead of time by cooking the dish completely, then cooling it. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it gently on the stove. You may need to add a splash of beef broth or water to maintain creaminess. Beef Stroganoff pairs well with: - Egg noodles - Rice - Mashed potatoes - Crusty bread - Steamed vegetables These sides soak up the rich sauce and balance the dish. Yes, you can use other cuts of beef. Options include: - Flank steak - Tenderloin - Chuck roast Just remember to slice them thinly for quick cooking. Beef Stroganoff can be part of a balanced diet. It contains protein from beef and nutrients from mushrooms and onions. To make it healthier, use less crème fraîche or substitute with yogurt. Serve it with vegetables for added fiber. To make a dairy-free Beef Stroganoff, replace crème fraîche with: - Coconut cream - Cashew cream - Dairy-free yogurt Use the same amount as the original recipe. This keeps the dish creamy and delicious. This article detailed how to craft a delicious beef stroganoff. We covered ingredients, from sirloin to sauce, along with clear steps for cooking. I shared tips for perfect noodles and beef, plus flavor and presentation ideas. You can also explore variations that fit your needs, whether vegetarian or gluten-free. Remember, proper storage and reheating keep your stroganoff tasting great. With these insights, you can enjoy a tasty dish any night. Happy cooking!

Gordon Ramsay's Beef Stroganoff

Indulge in this creamy Decadent Beef Stroganoff recipe that’s sure to impress! With tender beef sirloin, sautéed mushrooms, and velvety crème fraîche, this dish is comfort food at its finest. Perfectly paired with egg noodles, it’s an easy meal for any night. Ready in just 30 minutes, you’ll have a delicious dinner on the table in no time. Click through to explore this mouthwatering recipe and elevate your cooking tonight!
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Ingredients
  

500g beef sirloin, thinly sliced

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

200g mushrooms, sliced

1 teaspoon smoked paprika

1 teaspoon Dijon mustard

300ml beef broth

150ml crème fraîche

Salt and pepper to taste

300g egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Begin by cooking the egg noodles according to packet instructions. Drain and set aside.

    Sauté the Beef: In a large sauté pan, heat 1 tablespoon of olive oil over high heat. Add the sliced beef in batches, searing until browned, about 2-3 minutes per side. Remove the beef from the pan and set aside.

      Cook the Vegetables: In the same pan, add another tablespoon of olive oil. Add the chopped onion and sauté for about 2 minutes until translucent. Then, add the minced garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms are softened and browned.

        Add the Seasonings: Stir in the smoked paprika and Dijon mustard, combining thoroughly with the vegetables.

          Make the Sauce: Pour in the beef broth, bringing it to a gentle simmer. Allow it to reduce slightly for about 5 minutes.

            Finish the Dish: Lower the heat and stir in the crème fraîche until well mixed. Add the cooked beef back to the pan. Season with salt and pepper to taste. Let it simmer for another 3-4 minutes, allowing the flavors to meld.

              Combine with Noodles: Toss the cooked egg noodles into the stroganoff, mixing gently to coat the noodles in the creamy sauce.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve the stroganoff in deep bowls, sprinkle with fresh parsley on top for a burst of color, and add a sprig on the side for elegance. Enjoy with crusty bread to soak up the delicious sauce.