Beef Stroganoff over Delta Blues Rice
1 pound ground beef
2 tablespoons butter, divided
1 onion, chopped
8 ounces mushrooms, sliced
¼ teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon flour
1 cup beef broth
1 tablespoon Dijon mustard
½ teaspoon Herbes de Provence
1 cup sour cream (plus more to taste)
2 tablespoons chopped Italian parsley
3 cups cooked Delta Blues Rice of your choice (1 cup
uncooked rice yields 3 cups cooked rice)
In a large cast iron skillet, brown the ground beef. Season
to taste. Drain the meat and set aside. Wipe out the skillet.
Add 1 tablespoon of butter to the skillet and melt over
medium-high heat. Add mushrooms, onions, and smoked paprika. Cook until
vegetables are softened. Remove from the skillet and put with the ground beef.
Put pan back over medium-low heat and add 1 tablespoon of
butter. Once butter is melted, add the flour and cook 1-2 minutes, stirring
constantly. Whisk in broth, mustard, Herbes de Provence, and salt and pepper to
taste. Cook until thickened slightly.
Add the meat and vegetables back to the pan and cook for 2-3
minutes. Stir in sour cream; start with 1 cup but add more if needed to reach
the desired creaminess and taste. Remove from heat and stir in parsley.
Serve over warm Delta Blues Rice.