Ground Beef Stroganoff and Rice

Instructions

Rinse 2 cups long grain white rice under cold water until the water runs clear. Combine rice with 4 cups water in a medium saucepan. Bring to a boil over medium heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside. Or cook according to the package directions.

While the rice is cooking, heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add 1 medium white onion (sliced) and 8 ounces sliced mushrooms. Cook, stirring occasionally, until tender and lightly browned, about 7 minutes. Remove the vegetables from the skillet and set aside.

Without cleaning the skillet, add 1 to 1 1/2 pounds ground beef. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook over medium-high heat, breaking it apart with a spoon or spatula, until browned and fully cooked, about 10-12 minutes. If there is excess grease, drain it, leaving about 2 tablespoons in the skillet.

Add 1/4 cup salted butter to the cooked brown beef. Once fully melted, sprinkle in 1/4 cup all-purpose flour. Stir well and cook for 2-3 minutes to eliminate the raw flour taste.

Return the onions and mushrooms to the skillet. Stir in 3 cups beef broth, 1 tablespoons Worcestershire sauce, and 1 teaspoon garlic powder. Cook for 2-3 minutes, stirring frequently, until the sauce thickens.

Lower the heat and stir in 2 cups sour cream and optional 1 tablespoon Dijon mustard until fully incorporated. Adjust seasoning with additional salt and pepper, if needed.

Serve the stroganoff hot over the cooked rice.

Main Dish