Rich Beef Stroganoff Rice (Printable version)
Tender beef strips in creamy mushroom sauce paired perfectly with fluffy, buttery rice for a hearty meal.
# What You'll Need:
→ Beef Stroganoff
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
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
12 - 1 tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh parsley, chopped
→ Rice
15 - 1 1/4 cups long-grain rice
16 - 2 cups water
17 - 1/2 tsp salt
18 - 1 tbsp unsalted butter
# How to Prepare:
01 - Rinse rice under cold water until clear. Combine rice, water, salt, and butter in a saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - Toss beef strips with flour, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear half the beef for 1–2 minutes until browned; transfer to a plate. Repeat with remaining oil and beef.
03 - In the same skillet, melt butter. Cook onion for 2 minutes until softened, add garlic and cook 30 seconds. Add mushrooms and cook 5–6 minutes until browned and liquid evaporates.
04 - Stir in tomato paste and mustard. Pour in beef broth, scraping browned bits from the skillet. Simmer for 5 minutes.
05 - Lower heat to medium-low. Stir in sour cream and smoked paprika, return beef and juices to skillet. Warm gently for 2–3 minutes until beef is cooked through and sauce is creamy; do not boil. Adjust seasoning; sprinkle with parsley.
06 - Spoon rice onto plates and top with beef mixture. Garnish with extra parsley if desired.
# Expert advice:
01 -
- It tastes like you've been cooking all day, but comes together in less than an hour—your secret weapon for impressing friends on weeknights
- The creamy mushroom sauce is pure indulgence without being heavy, thanks to the bright mustard and paprika that keep it tasting fresh
- Once you make this, you'll understand why it's been a beloved classic for generations—it's one of those dishes that feels like a warm hug on a plate
02 -
- Never let the sour cream boil—I learned this the hard way when my sauce broke into grainy flecks. Add it slowly over medium-low heat, stirring constantly, and everything stays silky and magnificent.
- The beef must rest and cool slightly before you return it to the warm sauce. If you add hot beef to a boiling sauce, the proteins seize up and the meat becomes tough. Temperature control is the secret to tenderness.
03 -
- Beef at room temperature sears better than cold beef straight from the refrigerator—take it out 15 minutes before cooking so it browns instead of steams.
- If you don't have smoked paprika, regular paprika works, but smoked paprika adds a depth that feels like a secret ingredient that makes people ask 'what's in this?'