There’s still a nice kick from paprika and dollops of tangy sour cream, but we used ground beef and cooked it with rice. The result is a creamy, almost risotto-like dish, with a ton of flavor. Cook, relax, and enjoy!
What you’ll need:
1 red onion
2 large cloves garlic
8 oz cremini mushrooms
½ oz fresh parsley
2 Tbsp red wine vinegar
8 oz ground beef
⅓ cup basmati rice
1 tsp sweet paprika
2 Tbsp Dijon mustard
¼ cup sour cream
sugar
coarse salt
olive oil
freshly ground black pepper
Equipment:
large skillet
Recipe steps:
-
Prep ingredients
Halve, peel, and thinly slice onion. Peel and finely chop garlic. Trim stems from mushrooms and thinly slice caps. Pick parsley leaves from stems and roughly chop stems. -
Pickle onions
To a small bowl, add vinegar, 1 teaspoon sugar, half of the sliced onion, and ½ teaspoon salt and stir to combine. -
Brown beef
Heat 1 tablespoon oil in large skillet over medium-high. Add ground beef, season with ½ teaspoon salt, and cook until browned in spots and cooked through, about 5 minutes. Using a slotted spoon, transfer beef to a bowl. -
Cook vegetables
Add 1 tablespoon oil to the skillet and add garlic, mushroom, and remaining onion. Season with ½ teaspoon salt and sauté until golden and softened, 5–7 minutes. -
Finish skillet
Stir in rice and paprika and cook, stirring to combine, 1 minute. Add 1¼ cups water, Dijon mustard, parsley stems, and beef. Bring to a boil, reduce heat to a simmer, and cover. Cook until liquid has evaporated and rice is tender, 15–20 minutes. -
Finish
Toss parsley with the pickled onion. Divide stroganoff between two plates and top with pickled onions and parsley. Serve with sour cream on the side. Enjoy!
