Beef Stroganoff

Directions

• In a large pan, heat the butter (or vegetable oil) with the olive oil over medium heat.
• Add the chopped onion and minced garlic, sautéing until golden and aromatic.
• Add the meat in strips to the pan and let it brown, stirring occasionally so that it cooks evenly.
• If you want to flambé the meat with brandy, tilt the pan a little so that the alcohol in the brandy catches fire and flambés the meat. 
  Take care when doing this and keep your face and hands away from the flames. 
  Wait for the fire to go out naturally.
• Add tomato sauce, mustard and ketchup to the meat. 
  Mix well so that all ingredients are incorporated.
• If desired, add the mushrooms at this time, as they will add additional flavor to the stroganoff.
• Lower the heat and let the stroganoff cook for a few minutes so that the flavors are accentuated.
• Then add the unsweetened cream (if you prefer, you can heat the cream a little separately before adding it to prevent it from curdling).
• Mix well and cook for a few more minutes until the sauce thickens a bit.
• Season with salt and pepper to taste, adjusting according to your preferences.
• Beef stroganoff is ready to be served! 
  Serve it with white rice and straw potatoes to go with it.