Beef Stroganoff with Basmati (Print Version)
Tender beef in creamy mushroom sauce paired with fragrant basmati rice for a hearty meal.
# What You Need:
→ Beef Stroganoff
01 - 1.1 lbs beef sirloin or rump steak, sliced into thin strips
02 - 2 tablespoons all-purpose flour
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 large onion, finely sliced
06 - 2 garlic cloves, minced
07 - 9 oz cremini or white mushrooms, sliced
08 - 2/3 cup beef broth
09 - 2/3 cup sour cream
10 - 2 teaspoons Dijon mustard
11 - 1 tablespoon tomato paste
12 - 1 teaspoon paprika
13 - Salt and freshly ground black pepper, to taste
14 - 1 tablespoon fresh parsley, chopped (for garnish)
→ Basmati Rice
15 - 1 1/4 cups basmati rice
16 - 2 cups water
17 - 1/2 teaspoon salt
18 - 1 tablespoon butter
# How to Make It:
01 - Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice, salt, and butter. Reduce heat to low, cover, and simmer for 12 to 15 minutes until tender and water is absorbed. Fluff with a fork and keep warm.
02 - Toss the beef strips with flour, salt, and freshly ground black pepper until evenly coated.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear half of the beef strips until browned but still pink inside, about 1 to 2 minutes per side. Remove to a plate. Repeat with the remaining beef, adding more oil if needed.
04 - In the same skillet, add the remaining butter. Sauté the sliced onions until soft and translucent, about 4 minutes. Add minced garlic and sliced mushrooms; cook until mushrooms are browned and moisture evaporates, approximately 5 to 6 minutes.
05 - Stir in tomato paste, Dijon mustard, and paprika. Cook for 1 minute to develop flavors.
06 - Pour in beef broth, scraping any browned bits from the pan. Simmer gently for 3 minutes to reduce slightly.
07 - Lower the heat. Stir in sour cream until fully incorporated without boiling. Return the beef along with any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through and the sauce is creamy. Adjust seasoning with salt and pepper to taste.
08 - Plate the beef mixture over the prepared basmati rice and garnish with chopped fresh parsley.
# Expert Hints:
01 -
- It's deceptively easy to pull off something that tastes like you spent hours in the kitchen.
- The sauce is so velvety and forgiving that even small mistakes disappear into deliciousness.
- You can have a restaurant-quality dinner ready in less than an hour without any stress.
02 -
- Never let sour cream boil or it will curdle into an ugly, separated mess—keep the heat gentle after it goes in.
- Brown the mushrooms thoroughly; when you see them starting to caramelize, that's when they release their deepest, richest flavor.
- Sear your beef in two batches rather than crowding the pan; crowded meat steams instead of browning, and you lose all that caramelized flavor.
03 -
- Make your rice first so it's already fluffy and warm when the stroganoff is ready—timing this right means everything comes to the table at its best.
- If the sauce seems thin after the beef is added back, let it simmer uncovered for another minute or two to tighten up without boiling.