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Discover the culinary art of Gordon Ramsay with his Deconstructed Beef Stroganoff, a modern twist on the classic Russian dish. This recipe showcases tender slices of beef fillet enveloped in a rich, creamy mushroom sauce, served over perfectly cooked egg noodles or tagliatelle. Unlike traditional Beef Stroganoff, which combines all elements into one cohesive dish, this deconstructed version allows each component to shine individually, enhancing both flavor and presentation. In this article, we will delve into the origins of Beef Stroganoff, the distinct elements of this deconstructed version, and a detailed walkthrough of the recipe that guarantees a delightful dining experience.

Gordon Ramsay Beef Stroganoff Recipe

Elevate your dinner experience with Gordon Ramsay's Deconstructed Beef Stroganoff, a modern twist on a classic dish! This recipe features tender beef fillet in a rich mushroom sauce, served artfully over egg noodles. Discover the history behind Beef Stroganoff and learn how to master each component for a stunning presentation. Perfect for impressing guests or treating yourself! Try it today! #BeefStroganoff #GordonRamsay #CulinaryDelight #DeconstructedDishes #HomeCooking #Foodie #GourmetCooking
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Ingredients
  

500g beef fillet, thinly sliced

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

250g mushrooms, sliced (button or cremini)

1 tsp Dijon mustard

200ml beef stock

150ml sour cream

1 tbsp Worcestershire sauce

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

250g egg noodles or tagliatelle, cooked

Instructions
 

Sear the Beef: In a large skillet or frying pan, heat 1 tablespoon of olive oil over high heat. Add the sliced beef in batches, ensuring not to overcrowd the pan. Sear for about 1-2 minutes until browned but not cooked through. Remove the beef and set it aside to rest.

    Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onions and sauté for 2-3 minutes until translucent. Next, add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are golden brown and have released their moisture.

      Create the Sauce: Stir in the Dijon mustard and mix well. Pour in the beef stock and Worcestershire sauce, bringing the mixture to a gentle simmer. Allow it to reduce for about 5 minutes.

        Combine and Finish: Lower the heat, then stir in the sour cream. Return the seared beef to the pan, mixing everything gently to combine. Cook for 2 more minutes until the beef is heated through and coated in the creamy sauce. Season with salt and pepper to taste.

          Serve: Divide the cooked egg noodles or tagliatelle onto plates. Spoon the beef stroganoff mixture generously over the pasta. Garnish with freshly chopped parsley for added flavor and presentation.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4