Beef Stroganoff with Rice

Prepare the ingredients. This is what awaits you on the plate - creamy sauce with meat and mushrooms on fluffy rice 🍚🥩🍄‍🟫 Prepare all the ingredients in advance so the work goes smoothly.

Cook the rice. Rinse the rice under cold water. Put it in a pot in a ratio of 1 part rice to 2 parts water, lightly salt, bring to a boil, then cover with a lid and reduce to the lowest possible heat. Cook for about 10-15 minutes, until the rice is tender and the water is absorbed. Then let it rest covered for 5 minutes.

Sear the meat. Cut the meat into strips. Heat a little oil in a pan and quickly sear the meat over medium-high heat until golden brown (about 3-4 minutes). Then remove it from the pan and set aside.

Saute the onion. Cut the onion into cubes and add it to the same pan. Saute over medium heat for about 2-3 minutes, until it becomes slightly translucent.

Add the mushrooms and spices. Slice the mushrooms and add them to the onion. Saute over medium heat for 3-4 minutes, until softened and lightly golden. Add the mustard and ground paprika and stir briefly.

Deglaze, return the meat, and simmer. Optionally deglaze with a little wine and let it reduce over higher heat. Then return the meat to the pan, add the bouillon dissolved in water (or use stock if you have it), and cook for about 5 minutes, until the meat is tender and the sauce has reduced slightly.

Stir in the sour cream. Before serving, stir the sour cream into the sauce and season with salt to taste.

Serve over rice. Place the cooked rice on a plate and create a space in the center, into which you pour the sauce. Add the remaining sour cream on top and optionally garnish with parsley leaves. Serve 🍽️