Eastern European Beef Stroganoff with Rice

Method

1. Dice beef into cubes and season with salt, pepper, and paprika.
2. Melt butter in a pan, add beef and brown on all sides. Remove and set aside.
3. Sauté onion and garlic until translucent. Add mushrooms and cook until softened.
4. Sprinkle flour into the pan, stir, then add sour cream and simmer.
5. Return beef to the pan, mix well, and cook for 5 minutes.
6. Cook rice according to package instructions.
7. Serve the stroganoff over the rice.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.