Beef Stroganoff with Brown Rice

Instructions

Rice

1. Preheat the oven to 250°F and prepare a 1 ½-quart casserole dish with cooking spray.
2. Combine the rice, onion soup, and beef broth in the dish.
3. Bake covered for 1 hour.

Stroganoff

1. Flatten the steaks to about ⅓-inch thick with a meat mallet. Slice the steaks into strips, cutting any excess fat, and season with salt and pepper.
2. Heat 1 tablespoon vegetable oil in a large skillet over high heat and scatter half of the beef in the skillet moving it quickly with tongs. Cook for about 30 seconds per side to brown. Remove to a plate.
3. Heat the remaining tablespoon of oil, repeat with the remaining beef, and remove to the plate.
4. Add the butter to the skillet and lower to medium heat. Add the onions and cook for about 1 minute. Add in the mushrooms and cook until the onions are golden in color and the mushrooms have softened.
5. Scrape the bottom of the pan to get all the golden bits up, then add the flour, and cook while stirring for about 1 minute.
6. Add half of the broth while stirring and once incorporated, add the remaining broth.
7. Add in the sour cream, mustard, and Worcestershire sauce. Don’t worry if the sour cream looks split as it will continue to melt and incorporate.
8. Bring to a simmer and allow to thicken about 3-5 minutes. Season with salt and pepper to taste.
9. Add the beef along with the juices on the plate to the skillet and simmer for 1 minute.
10. Remove from the heat and serve with egg noodles or pasta of your choice. Top with chopped chives and enjoy!