Description
This Ground Beef Stroganoff and Rice recipe is a hearty and comforting dish perfect for a family meal. Featuring tender ground beef and mushrooms in a creamy sour cream sauce, served over fluffy long grain white rice, this classic dish comes together in just 30 minutes for a satisfying and flavorful dinner.
Ingredients
Scale
Rice
- 2 cups long grain white rice
- 4 cups water
Main Ingredients
- 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
Sauce
- 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. Combine the rice and 4 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let stand covered.
- Sauté the Vegetables: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and continue cooking until the mushrooms are browned and tender, about 5-6 minutes.
- Cook the Ground Beef: Add the ground beef to the skillet with the onions and mushrooms. Season with salt and black pepper. Cook, breaking up the meat with a spoon, until no longer pink and browned evenly, about 7-8 minutes. Drain any excess fat if necessary.
- Make the Stroganoff Sauce: In the same skillet, push the beef mixture to the side. Add the butter and allow it to melt completely. Sprinkle the flour over the butter and whisk constantly to make a roux; cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the beef broth, ensuring no lumps remain. Stir in the Worcestershire sauce and garlic powder. Allow the sauce to simmer and thicken for about 5 minutes.
- Finish the Stroganoff: Remove the skillet from heat and stir in the sour cream and Dijon mustard (if using) until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Fluff the cooked rice with a fork and divide among six plates. Spoon the ground beef stroganoff mixture over the rice and serve immediately, garnished with fresh parsley if desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- To make the dish gluten-free, use gluten-free all-purpose flour or cornstarch as a thickener.
- The Dijon mustard adds a subtle tang; omit it if you prefer a milder flavor.
- For a richer flavor, use homemade beef broth or low sodium broth to control salt content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
