Hi, I am Walter, and I live in the US. I wonder who might help me, Max, with the specific ingredient amounts for the Beef Stroganoff recipe I saw on your blog at https://blog.cognac-expert.com/cooking-with-cognac-recipes-french-brandy-kitchen/--the one made with tomato pureé. It is first on the list in this nearly 10-year old post in Cognac News by Max, “Cooking with Cognac: Great Recipes – Part 2” dated July 31, 2010. Max, perhaps you may recall?
The unusual ingredients of the dish intrigued me—it is made with cognac, and calls for tomatoes instead of sour cream. I would appreciate some specific help to obtain the full recipe details. Maybe someone in the community has tried making this or would share a similar one I may use to extrapolate.
Thank you for the consideration. I am hoping to receive more information (and to make and enjoy this dish!).