Cut the onion in half, then slice thinly lengthwise along the grain. Slice the mushrooms thinly.
Cube the beef into 1 cm pieces and season lightly with salt and pepper.
Coat the beef with flour.
Put 10 g of butter in a pan.
Add the onion to the frying pan and saute. When the onion has turned transparent, add the mushrooms. Transfer into a pot.
Add another 10 g of butter to the pan and saute the beef. When it's cooked transfer it to a pot.
Add the tomato puree, water and ● ingredients to the pot.
I used 2 jars of this tomato puree.
Put water in the jars after you've emptied them to rinse out any leftover puree (1 jar holds 200 ml).
Start cooking over medium heat. When it comes to a boil lower the heat. Simmer for 15 minutes while stirring occasionally. Add the brandy with 5 minutes left.
I used a brandy that I used for making cakes and sweets. It's in a tiny bottle so it's very handy.
Put 2 and half ladlefuls into deep serving dishes, and swirl in a little cream. I wanted to make a heart shape but it got distorted.
Story Behind this Recipe
I experimented several times to come up with my very own flavor.
Be careful not to let it burn while simmering. Mix from the bottom well. I recommend serving with a salad and a baguette or plain rice. Taste it before adding the cream as it'll become mild. Wipe up the leftover sauce from your plate with a piece of bread!