Beef Stroganoff with Rice
Tender beef in a creamy gravy served over fluffy white rice, topped with roasted broccoli, carrots, potatoes, and fresh basil with a cherry tomato garnish.
- Total time
- 50 min
- Servings
- 4
- Calories
- 580
- Protein
- 38g
comfortsatisfyingEastern Europeanbeeftendercreamyfluffyweeknight dinner
Ingredients
- 1 lb beef sirloin
- 1.5 cups white rice
- ¾ cup sour cream
- 1.5 cups beef broth
- 2 cups broccoli florets
- 2 medium carrots
- 3 medium potatoes
- 2 whole cherry tomatoes
- 1 pinch salt and pepper
- 2 leaves basil
Instructions
- 1
Cook rice according to package directions; set aside.
- 2
Roast cubed potatoes and carrots at 400°F for 20 minutes until tender.
- 3
Sear beef chunks in a skillet over high heat until browned, 5 minutes.
- 4
Add broth to beef, simmer 10 minutes, then stir in sour cream and season.
- 5
Blanch broccoli florets 3 minutes; drain and add to stroganoff.
- 6
Plate rice, top with beef stroganoff and roasted vegetables.
- 7
Garnish with cherry tomatoes and fresh basil leaves before serving.
Tools you’ll need
- skillet
- pot
- baking sheet
- knife and cutting board
- measuring cups
- spoon
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