Mushroom Stroganoff with Rice

Ingredients

• 1 cup white rice
• 16 oz mushrooms
• 1 medium onion
• 2 tbsp butter
• 2 tbsp flour
• 1.5 cups beef broth
• ½ cup sour cream
• 2 tbsp parsley

Instructions

1. 1

   Cook the 1 cup rice in 2 cups water with a pinch of salt until tender, about 18 minutes; fluff with a fork and set aside.

2. 2

   Slice the 16 oz mushrooms and 1 onion. Melt 2 tbsp butter in a large skillet over medium-high heat.

3. 3

   Add the mushrooms and onion to the skillet; cook until browned and softened, about 8 minutes, stirring occasionally.

4. 4

   Sprinkle 2 tbsp flour over the vegetables and stir for 1 minute until no dry flour remains.

5. 5

   Pour in 1.5 cups beef broth, scraping up any browned bits; simmer until thickened, about 5 minutes.

6. 6

   Remove from heat and stir in 0.5 cup sour cream until smooth; season with salt and pepper.

7. 7

   Serve the stroganoff over the rice, garnished with 2 tbsp chopped parsley.

Tools you’ll need

• Large skillet
• Saucepan with lid
• Cutting board
• Knife
• Wooden spoon

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