Description
This Ground Beef Stroganoff and Rice recipe is a comforting and hearty meal perfect for a quick weeknight dinner. Featuring tender ground beef, savory mushrooms, and a creamy sour cream sauce served over fluffy white rice, it combines rich flavors with simple preparation for a satisfying dish the whole family will enjoy.
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: Rinse the rice under cold water until water runs clear. Bring 4 cups of water to a boil in a pot, add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
- Sauté Onions and Mushrooms: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook until translucent, about 3-4 minutes. Add sliced mushrooms and cook for another 5 minutes until mushrooms are browned and tender.
- Cook Ground Beef: Add ground beef to the skillet with onions and mushrooms. Season with salt and black pepper. Cook until browned and cooked through, breaking it up with a spoon as it cooks, about 6-8 minutes. Drain excess fat if necessary.
- Make the Sauce: Push the beef mixture to the side of the pan and melt the butter in the cleared space. Sprinkle the flour over the butter and stir continuously to form a roux, cooking for 1-2 minutes to remove raw flour taste. Gradually whisk in beef broth until smooth and thickened.
- Add Flavorings: Stir in Worcestershire sauce and garlic powder into the sauce. Allow the mixture to simmer gently for 3-5 minutes until the sauce thickens further.
- Finish with Sour Cream and Mustard: Remove the skillet from heat and stir in the sour cream until thoroughly combined and creamy. If desired, add the optional Dijon mustard for added depth of flavor. Adjust seasoning to taste.
- Serve: Spoon the creamy ground beef stroganoff over plates of warm cooked rice. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- For a lighter version, use low-fat sour cream or Greek yogurt.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Feel free to add fresh parsley or chives as garnish for color and freshness.
- Ensure to cook the rice covered on low heat to prevent burning and to achieve fluffy grains.
- Use lean ground beef (85% lean or higher) to reduce excess fat.
