The first thing to do is cut the onion and garlic into brunoise.
Split in two and set aside for later.
Then dice the meat, cut the mushrooms into quarters, and slice the strawberries.
Once the ingredients are ready, season the meat with salt and pepper.
For the rice:
Use half of the previously chopped onion and garlic.
Use a 1 to 1.5 ratio.
That way the rice will be grainier. Put the sauté in a pot, add the rice, and finally your favorite broth.
After 20 minutes, allow to rest and add the seeds.
For the stroganoff:
Heat a pot with oil and wait for it to be hot. Once it reaches the right temperature, add the meat and sear it.
Once the meat is seared, add the onion and garlic, and allow to cook.
When the onion is al dente, add mushrooms, cook for 5 minutes, and immediately add the broth, cream and tomato sauce.
Cook for 10 minutes, correct taste, and add your preferred thickener (can be cornstarch or roux), then add strawberries. This way they will be more noticeable and will have the right texture.