Beef Stroganoff with Rice: Easy, Creamy, Classic Recipe Tips

There’s something undeniably comforting about a bowl of Beef Stroganoff spooned over fluffy rice. It’s warm, creamy, and deeply savory—exactly the kind of meal that makes the whole kitchen smell inviting. This version balances tender seared beef, buttery mushrooms, and a tangy sour cream sauce with the gentle starch of perfectly cooked rice, so every bite is silky and satisfying. If you’re looking for a dish that’s weeknight-manageable yet cozy enough for company, this Beef Stroganoff with Rice will be your new go-to.

In this guide, I’ll walk you through how to choose the right cut of beef, how to get that perfect sear, and how to finish the sauce so it’s glossy and smooth. You’ll also get make-ahead tips, common pitfalls to avoid, and a quick nutrition snapshot so you know exactly what you’re serving. Let’s get cooking—one comforting spoonful at a time.

Why This Beef Stroganoff with Rice Wins Hearts

This dish hits all the notes: tenderness from quickly seared beef, umami depth from mushrooms and onions, and a sauce that’s creamy without being heavy. Serving it over rice makes the experience extra cozy and helps the sauce cling to every bite. It’s the kind of recipe that feels special yet doesn’t demand a culinary degree. Expect a balanced, feel-good meal with just the right amount of richness, plus flexible swaps if you need to keep things lighter or gluten-free.

What You’ll Need for Beef Stroganoff with Rice

• 1.5 lb (680 g) beef sirloin, flap, or ribeye, thinly sliced against the grain — tender, quick-cooking base of the dish.
• 1 tsp kosher salt + 1/2 tsp black pepper — foundational seasoning for balance.
• 1 tsp paprika (sweet or smoked) — adds warmth and color without heat.
• 1 tbsp all-purpose flour (or 2 tsp cornstarch for gluten-free) — lightly thickens the sauce.
• 2 tbsp neutral oil (canola or avocado) — high-heat searing for the beef.
• 2 tbsp unsalted butter — rounds out the sauce and helps brown mushrooms.
• 1 large yellow onion, thinly sliced — sweetens and deepens flavor as it softens.
• 10 oz (285 g) cremini or button mushrooms, sliced — brings earthy umami and texture.
• 3 garlic cloves, minced — aromatic backbone of the sauce.
• 1 tbsp Dijon mustard — a classic stroganoff tang that brightens the creaminess.
• 1 tbsp Worcestershire sauce — savory depth and subtle sweetness.
• 1/2 cup dry white wine or beef broth — for deglazing and building flavor.
• 1.5 cups beef broth — forms the body of the sauce.
• 1/2 cup full-fat sour cream (or Greek yogurt for lighter) — creamy finish and slight tang.
• 1–2 tsp lemon juice (optional) — wakes up the flavors at the end.
• 2 tbsp chopped fresh parsley or dill — fresh, herby finish.
• For the rice: 1.5 cups long-grain white rice, rinsed — fluffy, neutral base that absorbs the sauce.
• For the rice: 2.5–3 cups water or broth — proper hydration for tender grains.
• For the rice: 1/2 tsp salt + 1 tbsp butter (optional) — seasoning and a bit of richness.

How to Cook Beef Stroganoff with Rice, Step by Step

1. Prep the beef: For easy slicing, chill the steak in the freezer for 15–20 minutes. Slice thinly against the grain. Pat dry, then season with salt, pepper, and paprika. Toss with the flour (or cornstarch) to lightly coat.
2. Rinse the rice: Place rice in a fine-mesh sieve and rinse under cold water until it runs mostly clear. This removes excess starch and keeps the grains fluffy.
3. Cook the rice: Bring water or broth to a boil in a medium pot. Stir in rice, salt, and butter if using. Reduce heat to low, cover, and simmer 15–18 minutes (check package), then remove from heat. Let it rest, covered, for 5–10 minutes before fluffing.
4. Sear the beef in batches: Heat a large skillet over medium-high until hot. Add 1 tbsp oil. Spread half the beef in a single layer and sear 60–90 seconds per side until browned but still pink inside. Transfer to a plate and repeat with remaining oil and beef. Do not overcrowd the pan.
5. Sauté the aromatics: Reduce heat to medium. Add butter and onions; cook 3–4 minutes until translucent. Add mushrooms and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until browned and most moisture evaporates. Stir in garlic for 30 seconds.
6. Deglaze: Pour in wine (or broth) and scrape up browned bits from the pan. Let it bubble 1–2 minutes to reduce slightly.
7. Build the sauce: Stir in Worcestershire, Dijon, and beef broth. Simmer 5–7 minutes to reduce by about a third. The sauce should look glossy and lightly coat a spoon.
8. Finish creamy: Lower heat to very low. In a small bowl, whisk the sour cream with a ladle of hot sauce to temper. Stir this mixture back into the skillet. Do not let the sauce boil after adding sour cream to prevent curdling.
9. Return the beef: Add the seared beef and any juices back to the pan. Gently warm 1–2 minutes until just heated through. Taste and adjust salt, pepper, and a squeeze of lemon if you like a brighter finish.
10. Garnish: Sprinkle with parsley or dill. The sauce should be silky, with tender beef and browned mushrooms throughout.
11. Serve: Spoon rice into bowls or plates and ladle the stroganoff over the top. Add an extra herb sprinkle or cracked pepper if you like.

Time & Prep at a Glance

Your cue that it’s ready: the rice is fluffy and rested, the sauce is smooth and gently steaming (not boiling), and the beef is just tender. Plate promptly so the rice absorbs some sauce without getting soggy.

Pro Tips for Flawless Results

• Choose a tender cut: Sirloin, ribeye, tenderloin, or flap steak are ideal. Avoid stew meat, which needs long braises to soften.
• Slice against the grain: This shortens muscle fibers and keeps the beef tender even with quick cooking.
• Sear in batches at high heat: A crowded pan steams the beef; give it space for that flavorful browning.
• Brown the mushrooms well: Let moisture cook off before stirring frequently. Caramelization equals flavor.
• Temper the sour cream: Stir in a bit of hot sauce before returning it to the pan to prevent curdling.
• Rinse and rest the rice: Rinsing prevents gumminess, and resting after cooking sets the texture.
• Flavor boosts: A pinch more paprika, a splash of sherry instead of white wine, or a spoonful of crème fraîche for extra tang.
• Make it lighter: Use Greek yogurt (full-fat or 2%) in place of some or all of the sour cream, and reduce added fats slightly.
• Gluten-free friendly: Use cornstarch instead of flour and a gluten-free Worcestershire sauce.
• Make-ahead: Slice beef and prep veg in advance. Cook rice fresh, and finish the sauce just before serving for best texture.

Nutrition at a Glance

Approximate per serving (4 servings, including rice):

• Calories: 850–900
• Protein: 40–45 g
• Carbohydrates: 70–80 g
• Total Fat: 35–40 g
• Fiber: 3–4 g
• Sodium: ~900 mg (varies with broth and added salt)

These values are estimates and will vary based on exact ingredients and portion sizes. Using low-sodium broth, reducing added butter/oil, or swapping some sour cream for Greek yogurt can lower calories and sodium.

Your Questions, Answered

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat or 2% Greek yogurt for the best texture. Temper it just like sour cream and keep the heat low to prevent curdling. You can also do a half-and-half blend to keep the classic flavor with a lighter feel.

What cut of beef works best?

Sirloin, ribeye, tenderloin, or flap steak are excellent because they stay tender with quick cooking. Slice thinly against the grain and avoid tougher cuts like chuck unless you plan a different, longer braise-style approach.

How can I make this gluten-free?

Swap the flour for cornstarch (2 tsp), choose a gluten-free Worcestershire, and use gluten-free broth. Everything else remains the same—just remember the gentle heat when you add the dairy.

A Warm Send-Off

There’s a special kind of satisfaction that comes from stirring a sauce until it shines and serving a meal that brings everyone to the table without fuss. This Beef Stroganoff with Rice delivers that feeling in a big way—simple steps, honest ingredients, and flavors that feel like a hug. Whether you’re cooking for a quiet night in or feeding a group, I hope this recipe finds a place in your regular rotation. Enjoy each bite, and don’t forget to savor the process as much as the result.