Ingredients for Beef Stroganoff W Rice
- White Rice
- Round Steaks
- Onion Soup Mix
- Cream Of Mushroom Soup
- 8 ounces sliced mushrooms
- Light Sour Cream
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).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
7g
Fat
36g
Carbs
53g
