Ground Beef Stroganoff and Rice is a quick and hearty comfort food dish that brings together savory ground beef in a creamy mushroom sauce, served over fluffy rice. It’s a satisfying, family-friendly meal that comes together in under 30 minutes, perfect for busy weeknights.
Why You’ll Love This Recipe
I love how this recipe transforms simple pantry ingredients into a rich and comforting dish. It’s faster than traditional stroganoff, thanks to the ground beef, and the creamy sauce pairs perfectly with rice for a complete meal. It’s kid-approved, budget-friendly, and doesn’t require fancy ingredients—just good old-fashioned flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Onion
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Garlic
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Mushrooms
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All-purpose flour
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Beef broth
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Worcestershire sauce
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Sour cream
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Salt
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Pepper
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Cooked white rice
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Olive oil or butter (optional, for sautéing)
Directions
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I start by browning the ground beef in a large skillet over medium heat, breaking it into crumbles.
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Once the beef is browned and most of the fat is drained, I add chopped onions and minced garlic. I sauté until the onions are soft.
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Next, I stir in the mushrooms and cook them down until they release their moisture and become tender.
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I sprinkle in the flour, stirring well to coat everything evenly.
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Then I slowly pour in the beef broth while stirring to create a smooth sauce.
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I add Worcestershire sauce, salt, and pepper, then simmer the mixture until it thickens.
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Off the heat, I stir in the sour cream for that creamy, tangy finish.
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I serve the mixture hot over a bed of cooked rice.
Servings and timing
This recipe serves about 4 people and takes roughly 25–30 minutes from start to finish. It’s ideal for a weeknight dinner when I need something fast but hearty.
Variations
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I sometimes use ground turkey or chicken for a leaner version.
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For extra creaminess, I add a splash of heavy cream or a bit more sour cream.
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Swapping white rice for brown rice, quinoa, or even mashed potatoes gives it a new twist.
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When I want more vegetables, I throw in frozen peas or chopped spinach toward the end of cooking.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the microwave or stovetop and add a splash of broth or water to loosen the sauce. It’s just as good the next day.
FAQs
How do I keep the sour cream from curdling?
I make sure to remove the skillet from the heat before adding sour cream and stir it in slowly. This keeps the sauce smooth and creamy.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve done this before. It works great and adds a little extra tang, plus it’s a lighter option.
Can I freeze this dish?
I don’t recommend freezing it with the sour cream already mixed in, as it can separate. But the beef and mushroom base freezes well—just stir in fresh sour cream after reheating.
What kind of mushrooms work best?
I usually go for white button or cremini mushrooms. Both add great flavor and texture.
Can I make this gluten-free?
Yes, I swap the all-purpose flour for a gluten-free alternative and make sure my Worcestershire sauce is gluten-free too.
Conclusion
Ground Beef Stroganoff and Rice is a creamy, comforting dish that’s simple enough for a busy weeknight but delicious enough to make any night feel special. I love how easy it is to make and how satisfying each bite is. With a few pantry staples and about half an hour, I’ve got a hearty meal that hits the spot every time.
Print
Ground Beef Stroganoff and Rice
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Ground Beef Stroganoff and Rice is a quick and creamy comfort food classic featuring savory ground beef, mushrooms, and a rich sour cream sauce served over fluffy white rice. Perfect for busy weeknights, this hearty, family-friendly meal comes together in under 30 minutes using pantry staples.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (white button or cremini)
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tbsp Worcestershire sauce
- ½ cup sour cream
- Salt, to taste
- Black pepper, to taste
- 2 cups cooked white rice
- 1 tbsp olive oil or butter (optional, for sautéing)
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up into crumbles. Drain excess fat if needed.
- Add chopped onion and garlic. Sauté until onions are soft and fragrant.
- Stir in sliced mushrooms and cook until tender and moisture has evaporated.
- Sprinkle flour over the mixture, stir to coat evenly.
- Gradually pour in beef broth while stirring to form a smooth sauce.
- Add Worcestershire sauce, salt, and pepper. Simmer until the sauce thickens.
- Remove from heat and stir in sour cream until fully combined and creamy.
- Serve hot over a bed of cooked white rice.
Notes
- Substitute ground turkey or chicken for a leaner option.
- Add peas or spinach for extra veggies.
- Use Greek yogurt instead of sour cream for a lighter version.
- For more creaminess, stir in a splash of heavy cream.
- Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
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