Shirine Abdallah’s Beef Stroganoff Ingredients: - 1kg of beef tenderloin, sliced into strips - 1kg of fresh mushrooms, medium chopped - 1 large onion, finely chopped - 1 liter of cream (or less; start with half and adjust to taste) - 1 tablespoon of tomato paste - 1 tablespoon of mustard - A little flour or corn starch (if needed) - Three caps of whiskey or cognac - One large glass of red wine - Tabasco, Worcestershire sauce, salt, black pepper, white pepper, nutmeg, paprika Method: 1. Cook the onions until soft, then add the beef strips and sauté until they are slightly cooked. 2. Add the peppers, remove from the heat, pour in the cognac or whiskey, and flambé carefully (off the heat). 3. Return the pan to the heat, add the fresh mushrooms, and allow them to release their water. Cover and cook until the mushrooms are done. 4. Boil the red wine separately and add it to the pan. If necessary, add water to cover. Then add salt, nutmeg, paprika, tomato paste, mustard, a few drops of Tabasco, and a tablespoon of Worcestershire sauce. 5. Let the mixture simmer for about 30 minutes, ensuring it doesn’t overcook. Dissolve a heaping tablespoon (or two, depending on the desired consistency) of flour in cold water and mix it into the dish. The less water used; the less flour is needed. 6. At the very end, slowly stir in the cream in small amounts, adjusting to taste. Bring to a boil once. Only add the cream just before serving.