• 500 GRAM GOOD QUALITY BEEF, cut in strips
• 1 CUP WHITE WINE
• 100 GRAM MUSHROOMS
• 50 GRAM BUTTER
• 1 GREEN SWEET PEPPER, cut
• 2 CARROTS, cut
• 4 GREEN ONIONS, cut
• 1 CUP CREAM
• 1/2 GLASS VODKA

• 600 GRAM PORK SAUSAGES
• 200 GRAM BACON
• 2 TBSP MUSTARD
• 1 TBSP HONEY

Salt and pepper the meat and put in a bowl, mixed with pepper, green onions and carrots. Poor the wine on top. In the mean time, fry the mushrooms and keep them apart. After two hours, drain the meat and cook the fluid until reduced till half. Add the cream and cook until it has the consistency of sauce. Add the mushrooms. Now fry the meat in the butter for a few minutes on high fire until brown, small portions at the time. Put all the fried meat together in a pan; preheat the vodka a little, light with a match and pour over the meat. Switch off the ventilator hood while doing this!! Serve the meat with the sauce.

Brush the bacon with the mustard and honey. Wrap the bacon around the sausages. Bake in the oven, 30 minutes at 200 degrees Celsius.

Beef Stroganoff was named after a Russian diplomat Pavel Stroganoff, who lived in Russia in the 19th century. Probably he did not invent it (the recipe appears to be much older), nor did he cook it (Russians are not known for high esteem of their cooks). Most recipes use cognac, but I like the vodka - I imagine Russian Pavel also used vodka.
It is a classic recipe, and you must have tried to cook it once in your life, even if it were only for the fun of flambéing!