Can I use cream of mushroom soup instead of making the sauce from scratch?

You can substitute cream of mushroom soup for a shortcut version. Use one can, reduce the beef broth to 1 cup, and skip the flour and butter. The flavor won't be quite as fresh, but it's a good time-saving option when needed.

Why did my sauce break or curdle?

This usually happens when sour cream is added to a sauce that's too hot or boiling. Always remove from heat or reduce to low before adding dairy components, and make sure your sour cream is at room temperature if possible.

Can I make this in an Instant Pot or slow cooker?

Absolutely! For Instant Pot, use the sauté function for the vegetables and beef, then add remaining ingredients except sour cream and rice. Cook on high pressure for 5 minutes, then stir in sour cream after releasing pressure. For slow cooker, brown vegetables and beef first, then combine everything except sour cream in the cooker. Cook on low for 4-5 hours, adding sour cream in the last 30 minutes.

How can I make this dish lighter or lower in calories?

Use lean ground beef (93% or leaner), light sour cream, and reduce the butter to 2 tablespoons. You can also serve over cauliflower rice or increase the vegetable-to-meat ratio by adding more mushrooms.

Ground Beef Stroganoff and Rice Recipe

Name: Ground Beef Stroganoff and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Eastern European
Ingredients: 2 cups long grain white rice; 4 cups water; 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)

Description

This Ground Beef Stroganoff paired with rice is a comforting, hearty meal perfect for any night of the week. Tender ground beef and mushrooms are smothered in a rich and creamy sauce, served over perfectly cooked fluffy rice. It’s quick to prepare, flavorful, and sure to be a family favorite.

Ingredients

Units Scale

For Rice:

2 cups long grain white rice
4 cups water

For 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)

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Instructions

Cook the Rice
Rinse 2 cups of long grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil over medium heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from heat and let it sit for 5 minutes. Fluff with a fork and set aside. Alternatively, follow the package instructions for cooking the rice.
Cook the Vegetables
Heat 1 tablespoon of olive oil in a large heavy skillet over medium-high heat. Add the sliced white onion and mushrooms to the skillet, cooking and stirring occasionally until tender and lightly browned, about 7 minutes. Remove the cooked vegetables from the skillet and set them aside.
Cook the Ground Beef
Without cleaning the skillet, add the ground beef to the pan. Season with salt and black pepper. Cook over medium-high heat, breaking apart the beef with a spoon or spatula, until it is browned and fully cooked (about 10–12 minutes). If excess grease remains, drain it, leaving about 2 tablespoons in the skillet.
Make the Roux
Add the salted butter to the cooked ground beef. Once fully melted, sprinkle the all-purpose flour over the meat. Stir well and cook for 2–3 minutes to eliminate the raw flour taste.
Make the Sauce
Return the cooked onions and mushrooms to the skillet. Add the beef broth, Worcestershire sauce, and garlic powder, stirring well to combine. Let the sauce cook for 2–3 minutes, stirring frequently, until it thickens.
Incorporate the Cream
Lower the heat and stir in the sour cream along with the optional Dijon mustard. Mix until fully incorporated. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve
Serve the hot ground beef stroganoff over the cooked rice, and enjoy!

Notes

You can substitute ground turkey or chicken for ground beef for a lighter version of this dish.
Use Greek yogurt instead of sour cream for a tangy flavor and reduced calories.
For added texture and flavor, garnish with chopped fresh parsley or a sprinkle of paprika before serving.

Nutrition

Serving Size: 1 Serving
Calories: 400kcal
Sugar: 3g
Sodium: 470mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 1g
Protein: 16g
Cholesterol: 80mg