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:

  1. 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.

  2. Pickle onions To a small bowl, add vinegar, 1 teaspoon sugar, half of the sliced onion, and ½ teaspoon salt and stir to combine.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

See what else is cooking this week!