Slow-Simmered Beef Stroganoff

Method

1. Cut beef into thin strips and season with salt and pepper
2. Heat olive oil in a heavy-bottomed pot, sauté onion and garlic until softened
3. Add beef and cook over medium heat, allowing it to develop a crust
4. Stir in mushrooms and cook until they release their moisture and soften
5. Pour in beef stock and bring to a gentle simmer
6. Reduce heat and let cook for 20-25 minutes, allowing flavors to meld
7. Stir in sour cream and continue cooking for 5 minutes until sauce thickens
8. Cook rice according to instructions
9. Serve warm with rice
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.