Czech Beef in Creamy Sauce with Slow Braising

Method

1. Dice the beef sirloin into cubes.
2. Sauté the onion and garlic in butter until translucent.
3. Add the beef and cook until browned.
4. Sprinkle flour over the beef and stir to coat.
5. Add sour cream and simmer until thickened.
6. Season with salt and pepper.
7. Simmer the mixture on low heat for 30 minutes to allow flavors to meld.
8. Serve the dish with bread on the side.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.