Ground Beef Stroganoff and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
