Cut the pound of beef (I used beef for roasting) into small cubes. Season with salt and pepper.

Add cooking spray oil to a skillet. Then add the beef cubes to the skillet and cook for 2 minutes. Add 1 cup of water. Cook over medium heat.

Once the beef is cooked, remove it from the skillet. Place the beef broth in one bowl and the cooked beef in another.

Slice 1 large carrot and cut 1 white onion into strips. Cook the carrot and onion in the same skillet used for the beef. When the onion turns translucent, add the beef broth. Cook until the carrot is tender, all over medium heat.

Transfer the carrot, beef broth, and onion mixture to a food processor.

Add the previously cooked beef and mushrooms to the sauce and stir to combine.

Add 1 tablespoon of mustard and the heavy cream. (I used a little more than half the container, but you can use the whole container if you prefer.) Finally, add 3 tablespoons of tomato sauce.

Stir well to combine all the ingredients, then cover. Cook over medium heat until the sauce turns orange.

To serve with the beef goulash (optional): Take 6 small arepas or corn cakes, cut them in half, and cook on both sides until golden brown.

Serve and enjoy!