Beef and vegetable stroganoff over white rice
Stroganoff is comfort food for those cold autumn nights that is relatively easy to make. I thought I would change the classic stroganoff up a bit and make it into a beef and vegetable stroganoff then serve it over white rice instead of egg noodles. As I was making this, I couldn’t decide if I wanted to classify this dish as a rice bowl stroganoff or just leave the term rice bowl out of it. It very well could be a rice bowl and by all means, it is.
You can use whatever cut of beef you enjoy most. I used a top round cut that was on sale. If you use a traditionally tougher cut of meat slice it thinly against the grain to help it become a tender palate pleaser.
Sine I used a heaping pile of rice to serve this with I didn’t let the stroganoff thicken much so I would have an ample amount of sauce to soak into the rice. If you make this and find that your sauce is very runny… don’t panic, its supposed to be that way! Of course, if you serve this over noodles take the lid off and let your sauce thicken up some. In my opinion, the best stroganoff is a saucy stroganoff!
I hope you enjoy this somewhat healthier version.
- 1 pound of beef top round (thinly sliced)
- ½ cup of sour cream
- 2 tablespoons unsalted butter
- 2 tablespoons of Dijon mustard
- ½ cup of frozen corn (thawed)
- ½ cup of frozen spinach (thawed)
- 8 ounces of sliced white button mushrooms
- 1⅓ cup of beef broth
- ⅓ cup of dry vermouth
- ⅓ cup of whipping cream
- 1 medium yellow onion sliced
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon all purpose flour
- 2 cups of white rice
- 1 green onion minced (for garnish)
- 2 tablespoons of parsley minced (for garnish)
- Cook 2 cups of white rice according to package directions.
- Slice 1 pound of top round beef thinly against the grain. Season with ½ teaspoon of kosher salt, ¼ teaspoon of pepper. and 1 teaspoon of garlic powder. Then dust lightly with flour.
- Heat a large skillet with 2 tablespoons of butter to medium high. Place in the beef and get a nice sear on each side of the slices. Turn down the heat some and add the sliced onion and mushrooms. Add ½ teaspoon of salt and ¼ teaspoon pepper. Cook for 2 more minutes until the onion is slightly transparent.
- Add the dry vermouth and scrape any bits off of the bottom of the pan. Cook for 1 minute.
- Add the beef broth, whipping cream, corn, and spinach. Bring to a boil then lower heat to a simmer. Cover and cook for 30 minutes.
- Turn off heat and stir in the sour cream and Dijon mustard.
- Garnish with minced green onion, parsley and serve over white rice. Enjoy!