Mushroom Beef Rice
Savor the comforting and savory flavors of Mushroom Beef Rice, a hearty one-pot dish that’s perfect for an easy weeknight dinner or an impressive meal for guests. Tender chunks of seared beef meet earthy white button mushrooms, perfectly seasoned with garlic, thyme, and smoky paprika, creating a deeply flavorful base. Long-grain white rice soaks up a rich beef broth infused with umami-packed soy sauce, making every bite deliciously satisfying. With just 15 minutes of prep and a simmering cook time, this recipe strikes a balance between convenience and gourmet appeal. Finish with a sprinkling of fresh parsley for a pop of color and freshness, and serve warm for a cozy, crowd-pleasing meal. Perfect for home cooks looking for an easy, protein-packed recipe, Mushroom Beef Rice delivers big, bold flavors in a single skillet.
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Recipe Information
Ingredients
- 500 grams beef sirloin or stew meat
- 250 grams white button mushrooms
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 medium yellow onion
- 3 pieces garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Cut the beef into bite-sized cubes, roughly 1-inch pieces. Pat dry with paper towels and season with salt, pepper, and paprika.
Thinly slice the mushrooms, dice the onion, and finely mince the garlic. Set them aside.
In a large skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 3–4 minutes per batch. Remove the beef and set aside.
In the same pan, add the remaining olive oil and butter. Once melted, sauté the onions for 2–3 minutes until softened and translucent. Next, add the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and dried thyme. Cook for 5–6 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Stir in the rice, coating it in the flavorful mixture. Cook for 1–2 minutes to toast the rice lightly.
Pour in the beef broth and soy sauce, scraping up any browned bits at the bottom of the pan. Return the seared beef to the pan and stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 18–20 minutes, or until the rice is fully cooked and tender.
Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork and sprinkle freshly chopped parsley on top before serving.
Serve warm and enjoy your Mushroom Beef Rice!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 795 mg | 17% | |
*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.
