50ml Creme Fraiche or Soured Cream (Soured cream can be made with double cream soured with lemon, or bought, pre-soured. Creme fraiche will give a lighter result)
20g Unsalted Butter
Thinly slice the onion and mushrooms. Cut the beef into small finger sized strips. Put to one side
Melt the butter in a heavy based frying pan and gently cook the onion slices till they are soft and light golden brown. Cover and place in a warm oven
Now cook the mushrooms in the same pan, till soft and fully cooked (about 3 minutes). Add to the onion mix and keep warm in the oven
Raise the heat under the pan and add the meat. Seal all sides quickly before reducing the heat and adding in the brandy. If you like, you can flambe it. I usually don't try to do so. Reduce the liquid down by about 50%.
Add the mushrooms and onions back into the pan. Season well with salt and pepper then stir through the cream or creme fraiche and heat very gently till warm through
Serve with rice or noodles and a simple green salad