Mushroom Stroganoff with Rice
A creamy, savory mushroom stroganoff served over fluffy rice. This comforting weeknight dinner comes together in about 35 minutes with simple ingredients.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 10g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- Large skillet
- Saucepan with lid
- Cutting board
- Knife
- Wooden spoon
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