Ground Beef Stroganoff over Riceland Rice

Ingredients

3 large shallots
8 ounce container of baby portabella mushrooms 
2 tablespoons extra virgin olive oil
1-pound ground sirloin
½ + ¼ teaspoon sea salt
½ + ¼  teaspoon black pepper
½ cup unsalted beef broth
2 garlic cloves, minced
1 cup Riceland long grain rice
1 tablespoon flour
½ cup sour cream
2 tablespoons chardonnay

Preparation

1. Slice shallots and mushrooms and set aside.
2. Heat skillet on medium-high heat and added olive oil. 
3. Roll ground sirloin into small balls and drop in skillet. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper and cover for five minutes. Remove cover and stir and cook another five minutes and remove meat from skillet and set aside.
4. Add mushrooms and shallots to pan with beef broth and garlic and cover. Cook for twenty minutes. Add ¼ teaspoon of salt and pepper, stir and turn off heat.
5. Boil water in separate pot and add rice and boil for twenty minutes or until cooked, stirring occasionally. Turn off heat.
6. Add meat back to skillet on medium heat and mix in flour and add in mushrooms and shallots until thoroughly reheated through and incorporated. Remove from heat.
7. Add sour cream and chardonnay. Mix thoroughly. 
8. Serve over rice and finish with cheddar cheese. 
9. Enjoy!