Delicious Copycat RiceARoni Rice Stroganoff Recipe

About 6 years ago, I was searching for the perfect Rice Stroganoff Recipe.

But I kept coming up short…

You know, there used to be “Rice-a-roni” stroganoff when I was little, and I LOVED it. Sadly it disappeared a LONG time ago. It took forever, but I was thankfully able to almost completely recreate it to be as close to that flavor, without it coming from a box. Sure, it takes longer than the boxed version. But I love it!

Copycat Rice Stroganoff Recipe:

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes.

Ingredients:

• 1.5 lb beef. Thin-cut steaks are preferred, but ground beef is acceptable.
• 1 1/2 cup beef broth or stock
• 1 large can (‘Family Size,’ 26 oz) Cream of Mushroom Soup
• 1 cup sour cream
• 4 oz chopped mushrooms
• 4 tbsp Butter
• 4 tbsp olive oil
• Garlic Powder
• Salt
• Pepper
• Onion Powder

Preparation:

1. Mix 1/2 cup beef broth or stock, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 salt, and 1 tsp pepper in medium mixing bowl. Set aside.
2. Cut steaks into thin strips. Let marinate in beef broth mixture for at least 30 minutes, 1 hour is preferred.
   1. If using ground beef, crumble beef into broth mixture and let soak for at least 15 minutes.
3. Heat 2 tbsp butter and 2 tbsp olive oil in frying pan or wok over medium-high heat until butter is melted. Add garlic and onion powder to taste; stir in mushrooms, frying for up to 10 minutes, until cooked to desired texture.
4. Set mushrooms aside.
5. Melt 2 tbsp butter and olive oil in frying pan or wok, again over medium-high heat; fry steaks until the outsides are lightly but evenly browned. The center will still be somewhat pink, but that is intentional.
6. Fry steaks and mushrooms (from step 3) together for about 5 minutes, stirring to make sure the flavor is evenly spread around.
7. In large saucepan or crock pot, mix together cream of mushroom soup and 1c beef broth until well blended.
8. Add steak and mushrooms to saucepan and bring just to a boil.
9. Reduce heat to medium-low and simmer for at least 15 minutes, stirring occasionally.
10. Remove from heat and stir in sour cream.
11. Serve over rice (or noodles.)

 

In our house, we feed 7 people, so we expand this recipe, often double or triple… and everyone loves it so we tend to make enough leftovers for a day or two of easy lunches too.

I hope you enjoyed our Rice Stroganoff recipe as much as we do!