Beef Stroganoff

Trim the beef sirloin, cut into medium cubes, and season with salt and pepper; set aside.

Heat a large skillet over medium‑high heat, add 10 ml of olive oil, and brown the beef cubes slowly on all sides until a deep golden crust forms, about 4–5 minutes; remove and keep warm.

Add the remaining 10 ml olive oil to the same pan, increase the heat slightly, and brown the cubed portobello mushrooms until they release moisture and turn lightly caramelized, about 3 minutes; set aside with the beef.

Reduce the heat to medium, add the minced garlic and diced onion to the pan, and sauté until the onion becomes translucent and fragrant, about 2–3 minutes.

Carefully pour in the cognac, allowing it to flambé for 30 seconds to burn off the alcohol (stand back for safety).

Stir in the tomato paste and cook, stirring constantly, for 2 minutes to develop depth of flavor.

Add the beef broth, bring the mixture to a gentle boil, then reduce to a simmer.

Whisk in the heavy cream, ketchup, Dijon mustard, and English sauce; stir until the sauce is smooth and begins to thicken, about 3 minutes.

Simmer the sauce uncovered for 15 minutes, stirring occasionally, until it reaches a velvety consistency.

Return the browned beef and mushrooms to the pan, mix gently, and cook for an additional 5 minutes to reheat and meld flavors.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve the Stroganoff hot over fluffy white rice, accompanied by crispy potato chips.