Ingredients:

1 lb (450g) beef sirloin or tenderloin, thinly sliced
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 oz (225g) button mushrooms, sliced
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup sour cream
Fresh parsley, chopped, for garnish
Cooked egg noodles or rice, for serving

Instructions:

Season the thinly sliced beef with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned beef slices to the skillet and cook until browned on all sides, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped onion and minced garlic, and cook until softened and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their juices and become golden brown, about 5-6 minutes.
Sprinkle the flour over the mushrooms and onions, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.
Gradually pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to combine. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream until smooth and creamy.
Return the cooked beef slices to the skillet and stir to coat them in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Taste and adjust seasoning with salt and pepper, if needed.
Serve the Beef Stroganoff hot over cooked egg noodles or rice, garnished with chopped fresh parsley.
Enjoy Gordon Ramsay’s Beef Stroganoff with its creamy and flavorful sauce!