Beef Stroganoff with Pimento Rice

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef strips until deeply browned on all sides, approximately 3–4 minutes per batch, then transfer to a plate.

Reduce heat to medium and add 2 cups of the chopped onions to the pot, stirring frequently until softened and lightly golden, about 5 minutes. Add the crushed garlic and cook for 1 minute until fragrant.

Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to create a roux, coating all ingredients evenly.

Pour in 2½ cups of the beef broth, scraping the bottom of the pot to release any browned bits. Return the beef to the pot along with the bay leaves, salt, and black pepper.

If using sherry, add it now and stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer for 60 minutes, stirring occasionally to ensure even cooking.

In a small bowl, stir the sour cream until smooth and creamy. Temper the sour cream by slowly whisking in the remaining ½ cup of beef broth and the remaining ½ cup of chopped onions, mixing until well combined.

Remove the pot from heat and carefully stir in the tempered sour cream mixture until fully incorporated, then gently stir in the green pepper. Do not return to high heat, as this will cause the sour cream to curdle.

Prepare the pimento rice by melting the butter in a large skillet over medium heat, then add the cooked rice and diced pimentos, stirring gently until heated through and evenly distributed, about 3–4 minutes.

Serve the beef stroganoff over the warm pimento rice, spooning extra sauce from the pot over each portion.