1. Season the meat with salt, pepper and Worcestershire sauce.
  2. Put a large heavy-bottomed saucepan over a high heat.
  3. Add 3 tbsp olive oil and when hot, add half the beef.
  4. Stir-fry briskly until lightly browned.
  5. Set aside in a bowl, add 2 tbsp more oil to the pan and repeat the process with the remaining meat.
  6. Remove the second batch of seared meat and its juices, reduce the heat and melt the butter in the saucepan.
  7. Add the onions, the garlic and gently fry until very soft.
  8. Add the mushrooms to the stir fry and cook until tender.
  9. Add the meat with any juices and pour over the cognac or red wine.
  10. Immediately set alight and shake the pan until the alcohol has burnt itself out.
  11. Stir in the sour cream or yogurt.
  12. As soon as it is hot, mix in the lemon juice, season to taste and sprinkle with a little paprika and nutmeg.
  13. Serve immediately with steamed or boiled white rice.

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