Beef Stroganoff with Roasted Vegetables and Sauce

Method

1. Cut the beef into strips and season with salt and pepper.
2. In a large skillet, melt butter and cook the beef until browned. Remove and set aside.
3. In the same skillet, sauté the onion and garlic until softened.
4. Add the mushrooms and cook until they release their moisture.
5. Stir in the flour and cook for 1 minute.
6. Add the beef broth and bring to a simmer.
7. Stir in the sour cream and cook for 2-3 minutes until the sauce thickens.
8. Cook the rice according to package instructions.
9. Roast the carrots and zucchini with olive oil, salt, and pepper until tender.
10. Serve the beef with the sauce, rice, and roasted vegetables.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.