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recette, facile, boeuf, stroganoff



400 g. beef flank steak

50 ml worcestershire sauce

500 g. of mushrooms

1 onion, finely chopped

-1 oz. vodka

-1/2 cup of beef stock

-1 cup of cooking cream

-5 to 6 drops of Firebarns Ghost

-1/4 cup finely chopped parsley

Serve with rice or pasta


Cut the flank steak into 1 to 2 cm strips. In a bowl, mix the beef with the worcestershire sauce, cover with plastic wrap and refrigerate for 1 hour.

In a skillet over medium-high heat, brown the beef strips with a drizzle of olive oil until they are well colored on both sides. Remove from pan and set aside.

In the same pan, sauté the onions and mushrooms for about 5 minutes, deglaze with the vodka and add the beef, beef broth, Firebarns Ghost and continue cooking for about 5 minutes.

Add the cream and simmer on low heat for 5-10 minutes. Sprinkle with parsley and serve with pasta or rice.

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