Beef Stroganoff with Basmati (Printable version)

Tender beef with creamy mushroom sauce and fragrant basmati rice for a hearty main dish.

# What you need:

→ Beef Stroganoff

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 2 tbsp all-purpose flour
03 - 2 tbsp olive oil
04 - 2 tbsp 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 tsp Dijon mustard
11 - 1 tbsp tomato paste
12 - 1 tsp paprika
13 - Salt and freshly ground black pepper, to taste
14 - 1 tbsp fresh parsley, chopped (for garnish)

→ Basmati Rice

15 - 1 1/4 cups basmati rice
16 - 2 cups water
17 - 1/2 tsp salt
18 - 1 tbsp unsalted butter

# How To:

01 - Rinse rice under cold water until clear. Bring 2 cups water to a boil. Add rice, salt, and butter. Reduce heat to low, cover, and simmer 12–15 minutes until tender. Fluff with a fork and keep warm.
02 - Toss beef strips with flour, salt, and black pepper evenly.
03 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear half the beef until browned but still pink inside, about 1–2 minutes per side. Remove to a plate.
04 - Repeat searing with remaining beef, adding more oil if needed. Remove from skillet.
05 - Add remaining butter to skillet. Sauté onions for 4 minutes until translucent. Add garlic and mushrooms; cook 5–6 minutes until mushrooms brown and liquids evaporate.
06 - Stir in tomato paste, Dijon mustard, and paprika; cook for 1 minute to blend flavors.
07 - Pour in beef broth, scraping browned bits from pan. Simmer for 3 minutes to slightly reduce.
08 - Lower heat. Stir in sour cream gently without boiling. Return beef and juices to pan; simmer 2–3 minutes until beef is cooked and sauce is creamy. Adjust seasoning with salt and pepper.
09 - Plate beef stroganoff over basmati rice and garnish with chopped parsley.

# Expert Advice:

01 -
  • The beef stays impossibly tender and the sauce tastes like it's been simmering for hours, even though it comes together in under an hour.
  • It's the kind of dish that makes your whole kitchen smell incredible and leaves everyone asking for seconds.
  • Basmati rice catches every drop of that silky mushroom sauce in a way that feels almost luxurious for a weeknight dinner.
02 -
  • The sour cream will curdle and break if you let it boil, so keep the heat gentle once it goes into the pan and don't be tempted to crank it up.
  • Don't skip the step of rinsing the rice—it's the difference between fluffy separate grains and a starchy clump.
  • Searing the beef in batches isn't fussy; it's actually the only way to get proper browning instead of steaming.
03 -
  • Buy your beef from a butcher if you can and ask them to slice it thin—it makes a real difference in texture and cooking time.
  • The secret to creamy stroganoff without lumps is to temper the sour cream: mix it with a splash of the warm broth before stirring it into the pan.
  • If your sauce breaks, don't panic—stir in a tablespoon of cornstarch mixed with cold water to bring it back together.

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