Czech Beef Stroganoff with Sour Cream Sauce

Method

1. Cut beef sirloin into bite-sized pieces and set aside.
2. In a large pot, melt butter and sauté onion and garlic until fragrant.
3. Add beef pieces and cook until browned on all sides.
4. Sprinkle flour over the beef and stir to coat.
5. Pour in beef broth, add caraway seeds, salt, and pepper. Bring to a boil.
6. Reduce heat and simmer for 1 hour, stirring occasionally.
7. Stir in sour cream and heat through, but do not boil.
8. Serve with Czech dumplings or bread.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.