Curried Beef and Rice I

Heat a large skillet over medium-high heat and brown the lean ground beef, breaking it into small pieces as it cooks, until no pink remains (about 5-7 minutes). Drain excess fat if needed.

Add the sliced onions to the beef and cook, stirring frequently, until the onions are softened and translucent (about 5 minutes).

Stir in the curry powder and ground black pepper, mixing well to coat the beef and onions evenly. Cook for 1 minute to bloom the spices.

Add the uncooked rice to the skillet and stir constantly for 2 minutes, allowing the rice to absorb the flavors and toast slightly.

Pour in the beef broth and worcestershire sauce, stirring to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is mostly absorbed.

Stir in the drained canned mushrooms and cook uncovered for 2 minutes to heat through.

Remove the skillet from heat and stir in the sour cream until fully incorporated and the mixture is creamy.

Taste and adjust seasonings if necessary. Garnish with chopped fresh parsley if desired before serving.