Beef Stroganoff with Red Rice Base

Method

1. Slice beef into thin strips and season with salt, pepper, and paprika.
2. Heat oil in a pan, add beef and brown quickly. Remove and set aside.
3. In the same pan, sauté onion and garlic until translucent.
4. Add mushrooms and cook until softened.
5. Sprinkle flour over the mixture and stir to combine.
6. Pour in beef broth and sour cream, stirring until thickened.
7. Return beef to the pan and cook for 5 minutes.
8. Cook rice according to package instructions.
9. Serve beef Stroganoff over rice.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.