Heat the oil and butter over high heat and brown the beef on all sides. Avoid over-browning to keep it tender, then set aside.

In the same pan, add the chopped onion and cook until golden. If needed, add a bit more butter or oil. Add the garlic and cook until fragrant, then add the mushrooms (if using fresh mushrooms, do not cover the pan to avoid excess moisture). Add the flour and stir for a minute, then add the mustard, soy sauce, and Worcestershire sauce or its substitute. Gradually add the broth or water with spices (seven spices, beef seasoning, spice mix, cloves, cardamom, bay leaves, soup spices, rosemary) to thicken the sauce.

Add the cream while stirring, return the browned beef to the sauce, reduce the heat, and let it cook gently for 15 minutes until tender and the sauce thickens. Just before serving, add a pinch of nutmeg, cinnamon, and lemon juice.

Serve alongside fettuccine pasta or white rice. Enjoy! 🩵