Description
This classic Ground Beef Stroganoff and Rice recipe combines tender ground beef and mushrooms in a savory sour cream sauce, served over fluffy long grain white rice. Ready in just 30 minutes, this comforting dish is perfect for a quick weeknight dinner that pleases the whole family.
Ingredients
Scale
For the Rice
- 2 cups long grain white rice
- 4 cups water
For the Stroganoff
- 1 tablespoon olive oil
- 1 medium white onion, sliced
- 8 ounces sliced mushrooms
- 1 to 1 1/2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 cups sour cream
- 1 tablespoon Dijon mustard (optional)
Instructions
- Cook the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the 2 cups of long grain white rice, stir, reduce the heat to low, cover, and let it simmer gently for about 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Sauté Onions and Mushrooms: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for about 3-4 minutes until softened. Add the sliced mushrooms and continue to cook for another 5 minutes until they’re browned and their moisture has evaporated.
- Brown the Ground Beef: Add the ground beef to the skillet with the onions and mushrooms. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a spoon, until it is fully browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
- Make the Stroganoff Sauce Base: Reduce heat to medium-low and add 1/4 cup salted butter to the beef mixture. Once melted, sprinkle 1/4 cup all-purpose flour over the mixture, stirring constantly to form a roux. Cook the roux for about 2 minutes until it is lightly golden and fragrant.
- Add Broth and Seasonings: Slowly pour in 3 cups of beef broth while stirring continuously to avoid lumps. Add 1 tablespoon Worcestershire sauce and 1 teaspoon garlic powder, stirring well. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens.
- Finish with Sour Cream and Mustard: Remove the skillet from heat and stir in 2 cups of sour cream and 1 tablespoon Dijon mustard if using. Mix until the sauce is creamy and well combined. Taste and adjust seasoning if needed.
- Serve: Spoon the cooked rice onto plates or a serving dish and top generously with the ground beef stroganoff. Serve immediately for best flavor and texture.
Notes
- To save time, you can use pre-sliced mushrooms and pre-chopped onions.
- Adjust the thickness of the sauce by adding more beef broth if it’s too thick or letting it simmer longer if it’s too thin.
- For a lighter version, substitute sour cream with Greek yogurt.
- This dish can be garnished with fresh parsley or chives for added color and flavor.
- Leftovers keep well covered in the refrigerator for up to 3 days.
