Ground Beef Stroganoff and Rice Recipe

Introduction

Ground Beef Stroganoff and Rice is a comforting, creamy dish that combines tender ground beef and mushrooms in a rich sauce served over fluffy white rice. It’s a quick and satisfying meal perfect for busy weeknights or a cozy dinner at home.

Ingredients

• 2 cups long grain white rice
• 1 tablespoon olive oil
• 1 medium white onion, sliced
• 8 ounces sliced mushrooms
• 1 to 1 1/2 pounds ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 2 cups sour cream
• 1 tablespoon Dijon mustard (optional)

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear. Combine the rice with 4 cups of water in a medium saucepan. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
2. Step 2: While the rice cooks, heat the olive oil in a large heavy skillet over medium-high heat. Add the sliced onion and mushrooms. Cook, stirring occasionally, until tender and lightly browned, about 7 minutes. Remove the vegetables from the skillet and set aside.
3. Step 3: Without cleaning the skillet, add the ground beef. Season with salt and pepper. Cook over medium-high heat, breaking the beef apart, until browned and fully cooked, about 10-12 minutes. Drain excess grease, leaving about 2 tablespoons in the skillet.
4. Step 4: Add the butter to the browned beef. Once melted, sprinkle the flour over the mixture. Stir well and cook for 2 to 3 minutes to cook off the raw flour taste.
5. Step 5: Return the cooked onions and mushrooms to the skillet. Stir in the beef broth, Worcestershire sauce, and garlic powder. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens.
6. Step 6: Lower the heat and stir in the sour cream and optional Dijon mustard until smooth. Taste and adjust seasoning with additional salt and pepper if needed.
7. Step 7: Serve the stroganoff hot over the cooked rice.

Tips & Variations

• For a richer flavor, use homemade beef broth or add a splash of dry white wine when thickening the sauce.
• Substitute sour cream with Greek yogurt for a slightly tangier and lighter option.
• Add a handful of fresh parsley or thyme for a fresh herbal note before serving.
• Use ground turkey or chicken as a leaner protein alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally to prevent the sauce from separating. You may want to add a splash of broth or water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the stroganoff sauce and rice separately and store them in the refrigerator. Reheat gently before serving to maintain texture and flavor.

Is there a way to make this dish gluten-free?

Yes, use a gluten-free flour blend instead of all-purpose flour and make sure to use gluten-free beef broth and Worcestershire sauce.

Ground Beef Stroganoff and Rice Recipe

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4.8 from 68 reviews

A hearty and comforting Ground Beef Stroganoff served over fluffy long grain white rice. This classic dish features tender ground beef and sautéed mushrooms in a creamy sour cream and beef broth sauce, perfectly seasoned with Worcestershire sauce and garlic powder for a rich, savory flavor.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice

• 2 cups long grain white rice
• 4 cups water

Stroganoff

• 1 tablespoon olive oil
• 1 medium white onion, sliced
• 8 ounces sliced mushrooms
• 1 to 1 1/2 pounds ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 2 cups sour cream
• 1 tablespoon Dijon mustard (optional)

Instructions

1. Cook the Rice: Rinse 2 cups long grain white rice under cold water until the water runs clear. Combine the rice with 4 cups of water in a medium saucepan. Bring to a boil over medium heat, then cover and reduce the heat to low. Cook for 15 minutes, remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
2. Sauté Vegetables: While the rice cooks, heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add sliced onion and mushrooms. Cook, stirring occasionally, until tender and lightly browned, about 7 minutes. Remove vegetables from the skillet and set aside.
3. Brown the Ground Beef: In the same skillet, add the ground beef. Season with salt and black pepper. Cook over medium-high heat, breaking apart the meat, until fully browned and cooked through, about 10 to 12 minutes. Drain excess grease, leaving about 2 tablespoons in the skillet.
4. Create the Roux: Add 1/4 cup salted butter to the browned beef. Once melted, sprinkle in 1/4 cup all-purpose flour. Stir continuously and cook for 2 to 3 minutes to eliminate the raw flour taste and help thicken the sauce.
5. Add Vegetables and Broth: Return the cooked onions and mushrooms to the skillet. Stir in 3 cups beef broth, Worcestershire sauce, and garlic powder. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens.
6. Incorporate Sour Cream and Mustard: Reduce heat to low. Stir in 2 cups sour cream and optional 1 tablespoon Dijon mustard until fully mixed. Adjust seasoning with salt and pepper as needed.
7. Serve: Spoon the creamy ground beef stroganoff over the prepared rice and serve hot.

Notes

• You can substitute sour cream with Greek yogurt for a lighter variation.
• Dijon mustard adds a subtle tang but can be omitted if unavailable.
• Use lean ground beef to reduce fat content.
• For gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: Ground Beef Stroganoff, beef stroganoff recipe, creamy beef stroganoff, easy beef stroganoff, stovetop stroganoff, mushroom stroganoff, comfort food