Easy Beef Stroganoff with Rice

Easy Beef Stroganoff with Rice

Tender strips of seared beef and golden mushrooms in a rich, creamy sauce with garlic, Dijon mustard, and Worcestershire sauce. This easy beef stroganoff is ready in 35 minutes and delicious served over fluffy rice or egg noodles.

4.45 from 18 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: Deborah Rainford

Ingredients

1 lb (500 g) sirloin steak, thinly sliced against the grain
Salt and pepper, to taste
4 tablespoons vegetable oil, divided
1 medium onion, finely chopped
8 oz (225 g) chestnut mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup (250 ml) beef broth
1 cup (250 ml) sour cream or Greek yogurt
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 cups cooked rice, for serving

Instructions

Prepare the Steak

Season the steak slices with salt and pepper.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the steak in batches and sear until browned. Transfer to a plate and set aside.

Cook the Onions and Mushrooms

In the same skillet, add the remaining 2 tablespoons of oil.
Add the onion and sauté until softened and translucent.
Add the mushrooms and sauté until golden brown and their moisture has evaporated. Stir in the garlic and cook for another 30 seconds, until fragrant.

Make the Sauce

Sprinkle the flour over the mushrooms and onions. Stir well and cook for about 1 minute.
Gradually pour in the beef broth, stirring constantly and scraping up any browned bits from the bottom of the skillet.
Reduce the heat and simmer until the sauce thickens.

Finish the Stroganoff

Reduce the heat to low. Stir in the sour cream (or Greek yogurt), Worcestershire sauce, and Dijon mustard until smooth.
Return the steak and any accumulated juices to the skillet. Stir gently to combine.
Warm gently for 2–3 minutes, until the steak is cooked to your liking and heated through. Avoid boiling the sauce.

Serve

Spoon the beef stroganoff over fluffy rice and serve immediately.

Notes

For a thicker sauce: Add an extra tablespoon of flour when cooking the mushrooms, before adding the beef broth.
For tender beef: Slice the steak thinly against the grain and sear quickly over medium-high heat. Avoid overcooking when returning it to the sauce.
Storing leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of beef broth if needed to loosen the sauce.

Nutrition

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