Ingredients for Beef Stroganoff W Rice
- 1 cup white rice
- 1 lb round steak
- 0 units onion soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 8 ounces sliced mushrooms
- 1 cup light sour cream
- to taste salt
- to taste pepper
- optional fresh parsley
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How to Make Beef Stroganoff W Rice
- Cook 1 cup of rice according to package directions. Set aside and keep warm.
- Season 1 lb round steak with salt and pepper. Brown the steak in a large skillet over medium-high heat for about 5-7 minutes per side, or until browned.
- Add 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup beef broth, and 8 ounces of sliced mushrooms to the skillet. Stir to combine.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Slowly stir in 1 cup sour cream. Cook until heated through, being careful not to boil. (Boiling can curdle the sour cream)
- Serve the Beef Stroganoff immediately over the hot cooked rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
7g
Fat
36g
Carbs
53g