Cook the rice as per cooking instructions and keep aside warm.
Heat the oil and half the butter in a saute pan over a medium heat. Add the onions and mushrooms, and cook for 2-4 minutes until browned. Remove from the pan and set aside.
Still over medium heat in the same pan, drizzle a little extra oil and add the beef pieces. Brown for 3-5 minutes.
Next, if using brandy, flambee the meat by carefully pouring in the cognac, then ignite. When the flame dies down, add the stock, mustard, smoked paprika, salt and pepper, along with the cream.
Scrape the base of the pan with a spatula to release any bits that may have stuck.
Return the cooked mushrooms and onions to the pan and simmer for another 3-4 minutes until warmed through.
Remove from the heat and stir in the sour cream, gherkins and herbs to just warm them through.
Fluff the basmati rice with some butter if desired.
Check the stroganoff seasoning and serve immediately with some rice.
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