500 g medium-sized beef, cleaned
2 tablespoons of lemon juice
1 chopped onion
4 tablespoons of butter
1/2 cup of tomato puree
1 tablespoon of English Worcestershire sauce
1 tablespoon of mustard
1/4 cup of cognac
1 tablespoon of cornstarch
1 cup of heavy cream
1/2 cup of sliced mushrooms
Salt to taste
500 g medium-sized beef, cleaned
2 tablespoons of lemon juice
1 chopped onion
4 tablespoons of butter
1/2 cup of tomato puree
1 tablespoon of English Worcestershire sauce
1 tablespoon of mustard
1/4 cup of cognac
1 tablespoon of cornstarch
1 cup of heavy cream
1/2 cup of sliced mushrooms
Salt to taste
Season the beef with salt and lemon juice. Reserve
Fry the onion in butter until it starts to brown
Add the tomato puree and cook over low heat for 4 minutes
Add the English Worcestershire sauce and mustard, stirring well
Add the beef and cook over high heat for 3 minutes
Pour the cognac into a shell and when it catches fire, pour it over the beef
Let it flambé until the flame goes out
Add the cornstarch dissolved in heavy cream and mushrooms
Cook, stirring constantly, until thickened
Do not let it boil so it doesn't curdle
Serve hot.
