Description
This Ground Beef Stroganoff and Rice recipe delivers a creamy, comforting meal perfect for weeknight dinners. Tender ground beef and sautéed mushrooms are combined in a rich sour cream sauce, served over fluffy long grain white rice for a satisfying and hearty dish that the whole family will love.
Ingredients
Scale
For the Rice
- 2 cups long grain white rice
- 4 cups water
- 1 tablespoon olive oil
For the Stroganoff
- 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 long grain white rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water and 1 tablespoon olive oil to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered.
- Sauté Onions and Mushrooms: In a large skillet over medium-high heat, add a bit of oil or butter and sauté the sliced onions until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they are browned and their moisture evaporates, about 5-7 minutes.
- Cook the Ground Beef: Add the ground beef to the skillet with 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 browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Make the Stroganoff Sauce: Push the beef mixture to the side of the skillet and melt 1/4 cup salted butter in the cleared space. Stir in 1/4 cup all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly. Gradually whisk in 3 cups beef broth to prevent lumps. Add 1 tablespoon Worcestershire sauce and 1 teaspoon garlic powder. Stir everything together and let the sauce simmer until thickened, about 5 minutes.
- Finish the Stroganoff: Reduce the heat to low and stir in 2 cups sour cream and 1 tablespoon Dijon mustard if using. Mix thoroughly to create a creamy sauce without boiling to prevent curdling. Adjust seasoning with salt and pepper to taste.
- Serve: Fluff the cooked rice with a fork and serve the creamy ground beef stroganoff over the rice immediately for a warm comforting meal.
Notes
- For a lighter version, use low-fat sour cream or Greek yogurt.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Do not boil the stroganoff sauce after adding sour cream to avoid curdling.
- Optional: Garnish with chopped fresh parsley for added color and flavor.
