BEEF STROGANOFF FIREBARNS GHOST
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.