Beef Stroganoff with Red Rice

Method

1. Slice beef into thin strips and season with salt and pepper
2. Melt butter in a pan, sauté onions and garlic until fragrant
3. Add beef and cook until browned
4. Stir in mushrooms and cook until softened
5. Pour in beef broth and simmer for 15 minutes
6. Stir in sour cream and heat through
7. Cook red rice according to package instructions
8. Serve beef Stroganoff over red rice
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.