If possible, one hour ahead of time, cut the meat and mix paprika and cumin with olive oil, salt and pepper and let it rest. Saute garlic and onions in a hot pan, add the beef and cook it until medium-rare. When meat is properly cooked, add rice milk, extra paprika and bring to a boil.

Mix cornstarch with rice milk in a separate container and stir well to avoid clumps. When the mixture in the pan is boiling, add cornstarch mix and stir constantly. You will need to let it come to a boil again to make sure the corn starch is appropriately cooked. The mixture will start to thicken.

Adjust your seasoning and add the cream before serving. I like to add some cream to the rice as well, along with some salt. Pour the stroganoff over the rice before serving, and enjoy!