Summary

Ingredients

• 500 g beef, sliced
• 1 tablespoon butter
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon ketchup
• 2 sprigs rosemary
• 1 teaspoon paprika powder, hot pink
• 350 ml meat stock
• 125 g crème fraîche
• 1 tablespoon cornstarch
• salt and pepper
• 75 ml whiskey
• some clarified butter

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Instructions

1. Finely chop the onion, garlic and rosemary.
2. Warm the butter in a pan, sauté the onion and garlic. Briefly sauté the ketchup, rosemary and paprika. Pour in the stock, bring to the boil, reduce to half, strain, pour back into the pan. Stir in the crème fraîche and cornstarch, cover and simmer for approx. 5 minutes, cover and set aside.
3. Let the clarified butter get hot in a pan, fry the meat in batches for approx. 2 minutes, then remove. Season with salt and pepper, put all the meat back in the pan.
4. Pour in the whiskey, bring to the boil, remove immediately from the plate, ignite and flambé for approx. 2 min.
5. Rice or wild rice and vegetables such as broccoli go very well with this.