Experience a quick delight with Beef Stroganoff Rice Skillet, combining savory flavors in one pan for an easy meal your family will love. (152 chars)
Ingredients
Scale
1 pound of beef sirloin, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
8 ounces of mushrooms, sliced
1 cup of long-grain rice
4 cups of beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
2 tablespoons olive oil or butter, for cooking
Fresh parsley, chopped, for garnish
Instructions
In a large skillet over medium-high heat, add olive oil or butter. Immediately add the thinly sliced beef, seasoning it lightly with salt and pepper. Sauté for about 5-7 minutes, or until browned. Remove the beef from the skillet and set it aside.
In the same skillet, add a bit more oil if necessary, followed by the diced onions and minced garlic. Cook for 2-3 minutes until the onions are translucent. Add the sliced mushrooms and continue sautéing until they are tender and any liquid they release has evaporated, about 5 minutes.
Stir in the long-grain rice, ensuring it gets coated in all those delicious juices from the vegetables. Pour in the beef broth and add Worcestershire sauce. Bring the mixture to a simmer.
Once simmering, return the sautéed beef to the skillet. Cover and reduce the heat to low. Let it cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is fully cooked, remove the skillet from the heat. Stir in the sour cream until it is creamy and well incorporated. Taste and adjust seasoning as necessary.
Serve your Beef Stroganoff Rice Skillet hot, garnishing with freshly chopped parsley for color and freshness.
Notes
A one-pan Beef Stroganoff Rice Skillet that combines comfort, convenience, and flavor, perfect for busy weeknights.
