Ingredients:
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
Preparation:
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.
2 comments
Cette recette est vite devenue une incontournable, vous devez absolument l’essayer, vous ne serez pas dessus!
Excellente recette d’automne, crémeux, fond dans la bouche, parfait sur des pâtes larges. C’est pas gênant recevoir avec ça comme on dit! Encore une recette géniale.