Flambéed sliced ​​beef with whiskey

Ingredients for 4 servings:

• 500 g beef, shredded
• 1 tbsp butter
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp ketchup
• 2 sprigs rosemary
• 1 tsp paprika powder, hot
• 350 ml meat broth
• 125 g crème fraîche
• 1 tbsp cornstarch
• e.g. salt and pepper
• 75 ml whiskey
• some clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the onion, garlic, and rosemary. Heat the butter in a pan, then sauté the onion and garlic. Briefly sauté the ketchup, rosemary, and paprika. Pour in the stock, bring to a boil, reduce by half, strain, and pour back into the pan. Stir in the crème fraîche and cornstarch, cover, and simmer for about 5 minutes. Set aside. Heat the clarified butter in a pan, fry the meat in batches for about 2 minutes each, then remove from the pan. Season with salt and pepper and return all the meat to the pan. Pour in the whiskey, bring to a boil, immediately remove from the heat, light the flame, and flambé for about 2 minutes (careful not to do this under a switched-on extractor fan!). This goes very well with rice or wild rice and vegetables such as broccoli.