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Ground Beef Stroganoff Over Rice

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I often compare beef stroganoff to chili. Ever wonder why there are so many disagreements at a chili cook-off? Folks either want chili with beans or without. Then the debate continues when it comes to chili with beef or without. 

Beef Stroganoff is similar.

Folks either want stroganoff with ground beef or with cut sirloin. Then the debate continues when it comes to serving stroganoff over noodles or rice.

Why don’t we just end the battle here and now and declare ground beef and rice the winner? No cook-offs needed, thank you very much. This recipe is a winner.


Serves 4-6


  • 3 large shallots
  • 8oz container of baby portabella mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1-pound ground sirloin
  • ½ + ¼ teaspoon sea salt
  • ½ + ¼ teaspoon black pepper
  • ½ cup unsalted beef broth
  • 2 garlic cloves, minced
  • 1 cup Riceland long grain rice
  • 1 tablespoon flour
  • ½ cup sour cream
  • 2 tablespoons chardonnay


1. Slice shallots and mushrooms and set aside.

2. Heat skillet on medium-high heat and added olive oil.

3. Roll ground sirloin into small balls and drop in skillet. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper and cover for five minutes. Remove cover and stir and cook another five minutes and remove meat from skillet and set aside.

4. Add mushrooms and shallots to pan with beef broth and garlic and cover. Cook for twenty minutes. Add ¼ teaspoon of salt and pepper, stir and turn off heat.

5. Boil water in separate pot and add rice and boil for twenty minutes or until cooked, stirring occasionally. Turn off heat.

6. Add meat back to skillet on medium heat and mix in flour and add in mushrooms and shallots until thoroughly reheated through and incorporated. Remove from heat.

7. Add sour cream and chardonnay. Mix thoroughly.

8. Serve over rice and finish with cheddar cheese.

9. Enjoy!

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