Beef Stroganoff Recipe by Gordon Ramsay

500g of the best beef cuts for stroganoff, such as sirloin or tenderloin, thinly sliced
2 tablespoons of olive oil
1 large onion, finely chopped
250g of mushrooms, sliced (optional for those preferring Beef Stroganoff without mushrooms)
2 cloves of garlic, minced
1 tablespoon of mustard
1 cup of beef stock
1 cup of sour cream (or a dairy-free alternative for a healthier version)
A splash of brandy or a robust red wine (optional, with a non-alcoholic version also available)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Cooked rice or pasta, for serving

Begin by heating the olive oil in a large pan over medium-high heat. Season the beef slices with salt and pepper and sear them in batches until just browned. Remove the beef and set aside.

In the same pan, add the onions, stirring until soft. Add the garlic and mushrooms, cooking until the mushrooms are golden. This is where the dish starts to develop its deep, complex flavors.

Stir in the mustard and then deglaze the pan with a splash of brandy or wine, scraping up any browned bits from the bottom. Add the beef stock and simmer until the liquid is reduced by half, infusing the sauce with richness.