Traditional Bœuf Stroganov with Mustard Sauce

Method

1. Slice beef into thin strips and season with salt and pepper.
2. In a large skillet, melt butter over medium heat. Add beef and cook until browned, about 5 minutes.
3. Add chopped onion and garlic, sauté until softened.
4. Stir in mushrooms and cook until tender, about 5 minutes.
5. Pour in beef broth and bring to a simmer. Let cook for 10 minutes.
6. Stir in Dijon mustard and sour cream, then cook for 2 more minutes.
7. Cook rice according to package instructions.
8. Serve beef and sauce over rice.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.