Easy Beef Stroganoff with Rice
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.
- 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.