Beef Stroganoff is originally a Russian dish but is now a staple around the world.
The best cut to use for your Beef Stroganoff is a fillet, though this if this is out of your price ranges, then I suggest striploin or at the least a sirloin or rump steak.
Lots of people cook the stroganoff and save it for a quick meal later. If you plan to freeze it finish the recipe but leave out the cream before freezing it.
The stroganoff cooks really quickly so I suggest you cook your rice first then cool it under a cold tap before straining all the water off.
Pack the rice into a cup, heat in the microwave for 60 seconds then turn it out on to a plate. This will make your rice the same as mine in the picture below.