Beef Stroganoff with Brown Rice

Ingredients

For the recipe

• 600 g well-trimmed beef sirloin steak, sliced across the grain into strips about 5 mm thick
• 280 g long-grain brown rice, dry weight
• 650 ml water for the rice, or the amount specified on the rice packet
• 300 g mushrooms, sliced approximately 5 mm thick
• 150 g onion, peeled and thinly sliced
• 9 g garlic, finely chopped
• 15 g neutral cooking oil
• 20 g unsalted butter
• 20 g plain all-purpose flour
• 350 ml low-sodium beef stock
• 150 g full-fat sour cream, approximately 18-20% fat
• 15 g Dijon mustard (about 1 tablespoon)
• 10 ml Worcestershire sauce (2 teaspoons)
• 1 teaspoon sweet paprika (2 g)
• 10 g fresh parsley, finely chopped
• 5 g fine salt, divided: 2 g for the rice, 2 g for the beef and 1 g for the sauce
• 1/2 teaspoon ground black pepper (1 g), divided

Instructions

1. Rinse the brown rice and place in a saucepan with 650 ml water and 2 g salt. If the packet gives a different water amount or method, follow that for the specified 280 g rice. Bring to a boil, cover tightly, reduce to low and cook for approximately 35-40 minutes, or according to the packet, until tender.
2. When the rice is cooked, turn off the heat and leave covered for 10 minutes before fluffing. If it is still firm and the pan is dry, add a little boiling water, cover and cook for another 5 minutes.
3. While the rice cooks, pat the beef strips dry and season with 2 g salt and half the black pepper. Heat a wide, heavy skillet over high heat. Add one-third of the oil and one-third of the beef, spreading it in a single layer.
4. Sear each batch for approximately 45-60 seconds on the first side and 30-45 seconds on the second, just until the outside is browned. Transfer to a clean plate; the beef will finish cooking in the sauce. Repeat with the remaining oil and beef in two more batches.
5. Reduce the heat to medium-high and add the butter to the same pan. Add the mushrooms and cook for 5-6 minutes, stirring only occasionally, until they release their moisture and begin to brown.
6. Add the onion and cook for 4-5 minutes, until softened. Stir in the garlic and paprika for 30 seconds. Sprinkle over the flour and stir for 1 minute so it coats the vegetables without leaving dry patches.
7. Gradually stir in the beef stock, scraping the browned bits from the base. Add the Dijon and Worcestershire sauce. Simmer gently for 5-7 minutes, until the sauce thickens enough to lightly coat a spoon.
8. Return the beef and all collected juices to the pan. Cook over low heat for 1-3 minutes, turning the strips in the sauce, until the thickest pieces reach at least 63°C (145°F). Remove from the heat and allow at least 3 minutes of resting time. Avoid a prolonged simmer, which can toughen the beef.
9. Place the sour cream in a bowl. Stir in 3 tablespoons of the warm sauce to loosen and temper it, then stir this mixture back into the pan. Add the remaining 1 g salt, the remaining black pepper and half the parsley. Do not boil after adding the sour cream.
10. Divide the fluffed brown rice into four portions and spoon the stroganoff over or alongside it. Finish with the remaining parsley and serve immediately.