Creamy Beef Stroganoff with Rice
Indulge in the ultimate comfort food with this Creamy Beef Stroganoff with Rice, a rich and hearty dish that brings a classic Russian-inspired favorite to your dinner table. Tender slices of seared beef sirloin are simmered in a luscious, velvety sauce made with earthy mushrooms, tangy sour cream, and a hint of Dijon mustard, creating a perfect balance of savory and creamy flavors. This recipe is beautifully complemented by a bed of fluffy white rice, soaking up every bit of the flavorful sauce. With a sprinkle of fresh parsley for a burst of color and freshness, this one-pot wonder is ready in under an hour, making it ideal for weeknight family meals or cozy gatherings. Perfectly satisfying and irresistibly indulgent, this Beef Stroganoff recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 pound Beef sirloin, thinly sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 8 ounces Button mushrooms, sliced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 tablespoons All-purpose flour
- 0.75 cup Sour cream
- 2 tablespoons Fresh parsley, chopped (optional)
- 1.5 cups White rice, uncooked
- 3 cups Water
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the sliced beef with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the beef to the skillet and sear until browned on both sides, about 2-3 minutes per side. Remove from skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook for another 5 minutes until tender and browned.
Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in 2 cups of beef broth while stirring constantly to prevent lumps. Add 1 tablespoon of Worcestershire sauce and 2 teaspoons of Dijon mustard. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Reduce the heat to low and stir in 0.75 cups of sour cream. Add the seared beef back to the skillet and simmer gently for 5-7 minutes, allowing the flavors to meld together.
While the stroganoff is simmering, prepare the rice. In a medium saucepan, bring 3 cups of water to a boil. Add 1.5 cups of uncooked white rice, reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork.
Serve the creamy beef stroganoff over a bed of cooked white rice. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 5174 mg | 225% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 22.8 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 497 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3174 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
