One of the best parts of any beef stroganoff with rice is the rich and velvety sour cream sauce with onions and mushrooms. Stroganoff is the perfect fall comfort food, made even more perfect by the fact that it’s quick and easy. Tender steak, earthy mushrooms, silky sauce and cozy rice make this the perfect weeknight feast.
With fall here and back to school upon us, we’re all looking for quick and simple, but still nutritious and delicious dinners, right?! May I introduce you to my longtime favorite… beef stroganoff with rice.
This dinner is so quick and easy, but there are a few things that you should know. So let me just give it to you straight…
What beef should you use for beef stroganoff with rice?
The first question that everyone asks. How do I know what to use??? Well, we’re looking for a quick cooking cut because hello quick weeknight dinner!
You’ll need to cut the steaks into thin strips (approx. 1/4 inch) so that they cook quickly. Make sure that your pan and oil are hot so that you sear the outside of the beef and keep the inside kinda pink.
How to cook the beef to ensure the perfect stroganoff?
Okay. This is probably the most important part of the whole recipe, so I’m gonna talk you through it here, but also in the recipe notes too, just so you don’t skim it!
- When cooking the beef you need to get the pan and oil hot.
- The beef needs to sear and get a lot of deep caramel color, but it needs to happen quickly so that the steak stays rare in the middle. If you don’t like rare steak, stay with me. We’re gonna go through that.
- When you make the sauce, the steak gets added back to it and cooked through in the stroganoff sauce, so that it stays moist and tender and doesn’t overcook.
- So, you end up with perfectly cooked steak that’s still moist and tender, but full of flavor!
After the beef comes the mushrooms. My favorite part of a stroganoff. Again, you want a very hot pan with hot oil so that your mushrooms brown and sear, rather than sweat. With this beef stroganoff with rice, it all starts with the color of your beef and your mushrooms. Those are the flavor builders.
Why serve beef stroganoff with rice?
Okay, here’s an interesting one. Normally you’ll see stroganoff served with egg noodles or rice, like this recipe. You’ll usually find dishes like this throughout North America and Western Europe. But, the traditional Russian way to serve stroganoff is with crispy roast potatoes.
I would be so down with that, but on a busy weeknight, I’m taking the quick route and going with some cozy (and quick) rice. Roast potatoes, although easy, can be a bit of a time investment for a weeknight! If you’re a noodle kind of person, then, by all means, switch this up and go with some egg noodles.
Why is stroganoff sauce made of?
SOUR CREAM! Everyone’s favorite sauce flavor builder, right?! Okay. Maybe just me. But the sauce is a base of sour cream. What you need to know here is that you have to use full-fat sour cream. If you try to use low fat or fat-free sour cream your sauce will split because of the reduced milk fat.
It will also give you a thinner texture and it won’t have that silky mouthfeel. There’s also a bit of flour in the sauce to give it that spoon-coating consistency. You can use any wheat flour that you like, or go with some cornflour (cornstarch) if you’re gluten-free. And yes, arrowroot will also work as a thickener, too.
Fall is officially here and cozy dinners are officially on the table!
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Easy Beef Stroganoff with Rice
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 1/2 lb beef sirloin cut into 1/4 inch strips
- 2 Tbsp all-purpose flour
- 1 cup diced onion
- 3 cups sliced chestnut or crimini mushrooms
- 2 tsp chopped fresh thyme leaves
- 1 bay leaf
- 1 1/2 cups chicken stock
- 2/3 cup full fat sour cream
- 3 cups cooked rice
- 2 Tbsp chopped fresh parsley
- Heat the oil and butter in a large sauté pan (with straight sides) over a medium heat. Toss the steak strips with the flour and add to the pan, cooking until browned about 5 minutes. Remove the beef from the pan and reduce the heat to medium.
- Add the onions sautéing until lightly golden. Add the mushrooms and sauté until tender and golden about 5 minutes. Add the reserved beef along with the thyme, bay leaf, and stock and bring to a simmer cooking uncovered for about 10 minutes. Stir in the sour cream and season to taste.
- While the stroganoff is simmering, cook the rice according to the package instructions.
- Serve the stroganoff over the rice and garnish with chopped parsley.
Note 1. Sear the beef only until well colored on the outside. Keep the beef rare on the inside, it will finish cooking in the sauce.
Note 2. Toss the beef in the flour to coat rather than adding the flour directly to the sauce. This helps to ensure that the flour remains lump free and thickens the sauce.