In a medium bowl, combine the steak cubes with celery seed, table salt, garlic powder, and ground black pepper, making sure the meat is evenly coated. Next, add the flour and toss again until each piece of beef is thoroughly dredged.

Melt the butter in a large skillet over medium heat. Add the floured beef cubes and cook until browned on all sides. Once browned, remove the beef from the pan and set aside. I like to use a good quality butter like Kerrygold for extra richness.

In the same skillet, add the finely chopped onion and sliced mushrooms. Sauté over medium heat for about 2 minutes, stirring regularly, until the vegetables start to soften.

Deglaze the pan by pouring in the bourbon or brandy, scraping up any browned bits from the bottom of the skillet as you stir. Add the beef broth and continue to scrape, making sure nothing is sticking.

Return the browned beef (from Step 2) to the skillet. Bring the mixture to a boil, then stir in the cold heavy cream. Reduce the heat to a low simmer and cook for 7–10 minutes, stirring occasionally, until the sauce has thickened to your liking. For a velvety texture, I always use heavy cream straight from the fridge.

Serve the creamy beef and mushroom mixture hot over your favorite base such as rice, egg noodles, mashed potatoes, or pasta.