This classic beef stroganoff with rice is an easy 30-minute dinner. Tender strips of beef and mushrooms in a garlicky, creamy mushroom sauce, all served over rice, noodles, or polenta.
Why this recipe works
Quick and easy: A 30-minute recipe that’s perfect for weeknight dinners.
Versatile: The recipe is very adaptable, you can serve it over noodles, rice, polenta or even mashed potatoes.
Flavorful: With the incorporation of mustard and mushrooms, this recipe delivers a delightful burst of savory flavors.
🧾 Ingredients overview
Beef (sirloin or flank steak): These cuts are tender, quick cooking and have great flavor.
Mushrooms (baby bella or button): They add a meaty texture, enhancing the heartiness of the dish.
Onion and garlic: The combination of sautéed onions and garlic gives a savory and aromatic base for the stroganoff sauce, perfecting sweetness and pungency.
Flour: Used to thicken the sauce.
Beef broth: The liquid base for your sauce. *You can use chicken broth if that’s what you have on hand.
Sour cream or Greek yogurt: This is what brings the tangy flavor to the sauce, adding complexity and a creamy texture. It also helps in achieving the signature stroganoff consistency.
Worcestershire sauce: Adds a unique blend of sweetness, sourness, and umami, enhancing the meaty flavors of the beef and adding a layer of complexity to the dish.
Dijon mustard: Mustard introduces a tangy and sharp flavor, which cuts through the sauce’s richness and adds depth.
