Brazilian Stroganoff

Finely dice the white onion and mince the garlic cloves. Set aside.

Heat a large skillet or sauté pan over medium-high heat with a drizzle of oil, then add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.

Add the meat to the pan and cook over medium-high heat, stirring occasionally, until browned on all sides and cooked through. Season with salt to taste.

Stir in the catsup, mixing thoroughly to coat the meat and combine with the onion and garlic base. Cook for 2 minutes to allow the flavors to meld.

Reduce the heat to medium-low and pour in the heavy cream, stirring gently to incorporate it into the sauce. Do not allow the mixture to boil once the cream is added.

Simmer the stroganoff on low heat, stirring occasionally, until the sauce thickens to a creamy, cohesive consistency. Adjust salt as needed.

Remove the pan from heat and let the stroganoff rest briefly before serving. Serve hot over white rice or egg noodles, optionally garnished with potato sticks.