Beef Stroganoff On The Grill
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Beef Stroganoff On The Grill
Yield: 4 servings
- 1
- 2
- 1
-
½
teaspoon freshly-ground black pepper
-
Extra-virgin olive oil as needed
- SAUCE:
-
1
teaspoon extra-virgin olive oil
- 2
- 1
- 4
- ½
-
3
cans beef broth - (14 ½ oz ea)
- 1
-
3
tablespoons Worcestershire sauce
-
2
tablespoons chopped fresh thyme
- ½
-
½
teaspoon freshly-ground black pepper
- 1
- FOR SERVING:
- 1
Season the onion slices and steak with the salt and pepper, then lightly brush or spray with the olive oil. Grill over Direct High heat for 8 minutes, turning once halfway through grilling time. Remove from the grill, cool slightly, then chop the onion and cut the steak into ⅛-inch slices. Set aside.
To make the Sauce: In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté 3 minutes more.
In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally. Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1 ½ hours, stirring occasionally.
Blend in the sour cream and cook 15 minutes more. Serve immediately over the cooked noodles; gently toss to combine.
This recipe yields 4 servings.
Wine Recommendation: Look for a smooth red wine, such as an Oregon Pinot Noir, to match this dish's velvety texture.
Beer Recommendation: For beer lovers, a red ale with a touch of sweetness works just as well.
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The Cook
Anonymous
From Bettye
Posted 3 months, 3 weeks ago
This recipe for Stroganoff is one of the best I’ve ever eaten. My husband who professes not to like Stroganoff loved it! It is rich with flavor because of the red wine and sour cream. The thing that makes this one different is that you grill the steak and by layering the components its makes a lovely entree instead of a common casserole type dish. It does feed an army so for a small family cut the recipe in half.