Get your rice started using the method of your choice. Cook according to the directions on the package. When it is cooked, set aside.

Meanwhile, in a large pan, on medium high heat, break up and brown the ground beef.

When the ground beef is about half cooked, add in the onions, garlic, and mushrooms. Continue to fry the mixture until the mushrooms have cooked down. Drain excess fat.

Add the Dijon mustard, Worcestershire, paprika, and arrowroot powder (or flour) to the pan. Mix to combine. Your mixture will not tighten up and feel dry. That is what it is suppose to be like!

Pour in the beef broth and combine. Now you have what appears to be a soup. That is also normal. Allow this to simmer on medium heat for about 10 minutes. It will reduce down.

After about 10 minutes, remove the pan from the heat. Allow to cool for 2-3 minutes.

Add in the sour cream. Do not add this while the stroganoff is boiling hot. To get the texture right, this needs to be combined off the heat.

Add salt and pepper to taste. The salt needed is highly dependent on the type of broth used. Some are high in sodium so be careful not to over salt.

Add ¾ cup of rice to each container, and then divide the stroganoff mixture evenly between the 4 containers.

Allow to cool for 10 minutes. Secure the lids and move to the fridge.

Consume with in 4 days, or freeze for up to 4 months.