Beef Stroganoff with Rice

Discovering Beef Stroganoff felt like finding a cozy spot in a busy city. The first time I made it, the rich mushroom sauce warming the kitchen made me realize comfort food could feel elegant and satisfying all at once.

I remember when unexpected guests dropped by after a long day, and whipping up this stroganoff with nothing but pantry staples felt like a small kitchen miracle.

Ingredients

• Beef: I reach for sirloin or rump steak cut thinly since it cooks quickly and stays tender. Tossing it with salt, pepper, and flour helps develop a beautiful crust.
• Vegetables & Aromatics: Butter and olive oil create a flavorful base, while onions, garlic, and mushrooms bring earthiness and depth.
• Sauce: Tomato paste adds richness, beef broth delivers umami, and sour cream plus Dijon mustard make the sauce creamy and tangy.
• Rice: Long-grain white rice provides the perfect fluffy bed—rinsing it first keeps it light and separate.
• Garnish: Fresh parsley adds a bright, herbal finish that lifts the entire dish.

Instructions

Prepare the Rice:

Rinse the rice under cold water until it runs clear. This keeps the grains fluffy and not sticky. Combine rice, water, and salt in a saucepan, then bring to a rolling boil so steam starts rising quickly. Once boiling, cover, reduce heat to low, and let the gentle simmer whisper away for 15 minutes. Turn off the heat and keep it covered another 5 minutes before fluffing with a fork.

Coat the Beef:

In a bowl, toss your thin beef strips with salt, black pepper, and flour until each piece feels lightly dusted. This step helps the meat brown beautifully and thickens the sauce later.

Sear the Beef:

Heat a skillet over medium-high, melt 1 tablespoon butter with the olive oil until shimmering. Add the beef in batches so it doesn’t stew. Each side should brown in 1 to 2 minutes but stay tender inside. Remove beef and set aside.

Cook the Vegetables:

In the same skillet, add the remaining butter and let it melt. Toss in the onions, letting them soften and sigh for about 3 minutes. Garlic joins next, fragrant and warm. Then mushrooms go in; sauté until they turn golden, their moisture evaporating and flavors intensifying—about 5 to 7 minutes.

Add Sauce Ingredients:

Stir in tomato paste, cooking it for a minute so its sweetness deepens. Pour in beef broth and scrape up all the browned bits stuck to the pan—that’s where extra flavor hides.

Simmer the Sauce:

Lower heat to a gentle bubble. Mix in sour cream, Dijon mustard, and Worcestershire sauce, folding everything to a silky, smooth sauce that promises comfort in every spoonful.

Bring It Together:

Return beef and any juices to the skillet. Let the stroganoff simmer for 3 to 5 minutes until the beef is tender and the sauce thickens just so. Keep the temperature low to avoid curdling the cream.

Finish and Serve:

Taste and adjust salt or pepper if needed. Serve this creamy goodness piping hot over the fluffy rice, sprinkled with fresh parsley to brighten every bite.

Pin this

This dish became a symbol of warmth during chilly nights, reminding me that sometimes all you need is a good meal to bring people closer around the table.

Serving Ideas That Clicked

While classic over rice is fantastic, I’ve loved swapping in buttered noodles or creamy mashed potatoes when in the mood for something softer. Pairing with a light red wine like Pinot Noir enhances the earthy mushroom flavors and makes any dinner feel special.

When You’re Missing Something

If sour cream isn’t on hand, Greek yogurt is a great lighter substitute that still gives tang and creaminess without weighing down the sauce.

Keeping It Fresh

Stroganoff reheats beautifully, especially the next day when flavors meld further. Just warm gently and add a splash of broth if the sauce feels too thick.

• Don’t forget to stir before serving to bring all the creaminess back to life
• If fresh parsley isn’t around, a pinch of dried herbs can lift the final plate
• Leftover beef works well if added near the end to avoid overcooking

Pin this

Thanks for cooking along—may this Beef Stroganoff bring as much joy to your kitchen as it did mine.

Recipe Questions & Answers

→ What cut of beef works best?

Sirloin or rump steak sliced thinly are ideal for quick searing and tender results in this dish.

→ Can I substitute sour cream?

Greek yogurt can be used as a lighter alternative without losing creaminess.

→ How is the rice prepared?

Rinse the rice, then simmer with water and salt until absorbed, letting it rest before fluffing for perfect texture.

→ What gives the sauce its rich flavor?

A combination of tomato paste, beef broth, sour cream, Dijon mustard, and Worcestershire sauce creates a creamy, tangy profile.

→ Can this dish be paired with other sides?

Yes, it can be served with buttered noodles or mashed potatoes as alternatives to rice.

→ What wine complements this dish?

Light red wines such as Pinot Noir or Beaujolais pair well with the beef and mushroom flavors.