Brazilian Beef Stroganoff

Cut the beef (tenderloin or top round) into thin strips 5-6 cm long, across the grain, season with salt and black pepper, and let sit for 15 minutes at room temperature. Meanwhile, cook the rice in salted water until done and keep it warm.

Slice the mushrooms, finely chop the onion, and mince the garlic.

Heat the oil in a wide skillet over high heat and sear the beef in small batches, 2-3 minutes each, until nicely browned on all sides — don't crowd the pan, or the meat will start to stew instead of browning. Transfer each batch to a separate bowl.

In the same skillet, add the onion and cook for 3-4 minutes, stirring and scraping up the browned bits from the bottom of the pan with a spatula. Add the garlic and cook for another 1 minute.

Pour in the brandy and let it simmer down for 1-2 minutes, stirring. Add the tomato paste, ketchup and mustard, stir, and heat through for 1-2 minutes.

Return the browned beef to the skillet along with its juices, add the mushrooms and Worcestershire sauce. Cover and simmer over medium heat for 5 minutes, until the mushrooms have softened.

Reduce the heat to low, pour in the cream, and season with salt and pepper to taste. Warm through for 3-4 minutes without letting it boil, so the sauce doesn't curdle and thickens slightly.

Serve hot over rice, generously topped with shoestring potato sticks.