Beef Stroganoff with Rice

Prep time


Cook time


Beef Stroganoff is classic comfort food with its rich, creamy gravy. It’s perfect served over Sunwhite Medium Grain Rice.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 150 g Sunwhite Medium Grain Rice

  • 550 ml Water (boiling)

  • Sea Salt (to taste)

  • 1 Onion

  • 400 g Chestnut Mushrooms

  • 1 Beef Stock Cube

  • 1 tbsp Dijon Mustard

  • 1½ tsp Smoked Paprika

  • ½ tbsp Olive Or Sunflower Oil

  • 250 g Beef Strips

  • 4 tbsp Water (cold)

  • Freshly Ground Pepper (to taste)

  • 1 handful Flat Leaf Parsley

  • 200 g Soured Cream

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Beef Stroganoff with Rice


  • Start by boiling your kettle, and then fill a small pan with rice. Pour in 300ml of boiling water, add a pinch of salt and cover. Bring to a boil, reduce the heat and gently simmer for 8 minutes until the water is absorbed and the rice is tender. Take it off the heat and set it aside.

  • Thinly slice the onion, rinse the mushrooms and tear them into small pieces. In a heatproof jug, dissolve a crumbled stock cube with 1 tbsp of Dijon mustard and 1 tsp of smoked paprika in 250ml hot water from the kettle.

  • Warm up a deep-frying pan or wok on high heat for a minute. Add ½ tbsp of oil and the beef strips, stir fry for 4-5 minutes until browned all over, then set aside on a plate.

  • Add the onion and mushrooms to the pan with 4 tbsp of cold water. Season with salt and pepper, then fry on medium heat with a lid for 8-10 minutes until the vegetables are soft and lightly browned.

  • Pour in the stock, put the lid back on and simmer for 5 minutes while stirring occasionally until the stock has reduced slightly, and the vegetables are tender. Roughly chop the parsley leaves and stalks.

  • Return the beef to the pan with any juices from the plate. Stir in the soured cream and half of the parsley, then warm the stroganoff on low heat for a minute. Finally, take the pan off the heat, taste, and add a pinch more salt or pepper if needed.

  • Fluff up the rice with a fork, top it with the beef stroganoff, garnish with the remaining parsley, and dust over a little smoked paprika to serve.

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