Mushroom Stroganoff with Rice

Step 1

Cook the 1 cup rice in 2 cups water with a pinch of salt until tender, about 18 minutes; fluff with a fork and set aside.

Step 2

Slice the 16 oz mushrooms and 1 onion. Melt 2 tbsp butter in a large skillet over medium-high heat.

Step 3

Add the mushrooms and onion to the skillet; cook until browned and softened, about 8 minutes, stirring occasionally.

Step 4

Sprinkle 2 tbsp flour over the vegetables and stir for 1 minute until no dry flour remains.

Step 5

Pour in 1.5 cups beef broth, scraping up any browned bits; simmer until thickened, about 5 minutes.

Step 6

Remove from heat and stir in 0.5 cup sour cream until smooth; season with salt and pepper.

Step 7

Serve the stroganoff over the rice, garnished with 2 tbsp chopped parsley.