Totally unrelated Beef Stroganoff

I am posting tonight about an unrelated topic!

I am not looking to get into food blogging but I do have to share a myth vs fact.

Tonight I made my comfort food for dinner. It has been a long couple weeks and it is finally cold enough to enjoy some Beef Stroganoff.

The epic debate to serve with Noodles or Rice continues, but since I cooked I picked Rice.

My husband has told me time and time again that Rice is better when rinsed.

Well tonight I rinsed my rice. I will admit, he was right. It was SO much better. So much so I had to put it on my blog.

So for those who are not familiar I will post the recipe I use, and trust me RINSE your rice 😄

Beef Stroganoff


  1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
  2. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
  3. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.