Rich Beef Stroganoff with Rice (Printable)
Tender beef and mushrooms combined in a creamy sauce, served atop perfectly cooked fluffy rice.
# Ingredient List:
→ Beef Stroganoff
01 - 1.1 lbs beef sirloin or rump steak, sliced into thin strips
02 - 2 tbsp all-purpose flour
03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 tbsp unsalted butter
08 - 2 tbsp tomato paste
09 - 1 tbsp Dijon mustard
10 - 1 cup beef broth
11 - scant 1 cup sour cream (approximately ¾ cup plus 1 tbsp)
12 - 1 tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh parsley, chopped
→ Rice
15 - 1 ¼ cups long-grain rice
16 - 2 cups water
17 - ½ tsp salt
18 - 1 tbsp unsalted butter
# How to Make:
01 - Rinse rice under cold water until clear. Combine rice, water, salt, and butter in saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed and rice is tender. Remove from heat, keep covered for 5 minutes, then fluff with fork.
02 - Toss beef strips with flour, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear half the beef for 1 to 2 minutes until browned; remove from skillet. Repeat with remaining olive oil and beef. Melt butter in the same skillet. Add onion and cook 2 minutes until softened. Add garlic and cook 30 seconds. Add mushrooms and cook 5 to 6 minutes until browned and liquid evaporates. Stir in tomato paste and mustard, then pour in beef broth, scraping browned bits from pan. Simmer 5 minutes. Lower heat to medium-low, stir in sour cream and smoked paprika, then return beef and juices to skillet. Warm gently for 2 to 3 minutes without boiling until beef is cooked and sauce is creamy. Adjust seasoning to taste. Sprinkle with chopped parsley.
03 - Spoon rice onto plates, ladle beef stroganoff over rice, and garnish with extra parsley if desired.
# Expert Tips:
01 -
- The creamy, velvety sauce clings to every grain of rice, creating a dish that feels deeply satisfying without being heavy.
- It comes together in under an hour, making it perfect for those nights when you want restaurant-quality comfort without hours of work.
- The combination of tender beef, earthy mushrooms, and tangy sour cream creates layers of flavor that taste like you spent all day cooking.
02 -
- Never, and I mean never, let the sour cream boil once it's in the pan—boiling causes it to separate and turn grainy, ruining the silky texture you worked for. Lower the heat and add it slowly while stirring gently.
- The fond on the bottom of your skillet is liquid gold; don't skip scraping it up when you add the broth. That's where half the flavor lives, and it dissolves into the sauce to become something greater than its parts.
03 -
- Slice your beef strips slightly against the grain for maximum tenderness; this breaks up the muscle fibers and ensures every bite melts in your mouth.
- Don't skip the resting time for the sour cream step—taking it off the heat before adding the cream makes the difference between a silky sauce and a separated, grainy one that tastes off.