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    Grilled Beef Stroganoff


    Source of Recipe


    Internet

    List of Ingredients




    1 large onion, cut into 1/2-inch slices
    2 pounds top sirloin steak
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    Extra-virgin olive oil


    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 1/8-inch slices. Set aside.

    For the sauce:

    1 teaspoon extra-virgin olive oil
    2 cloves garlic
    1 pound mushrooms, quartered
    4 tablespoons butter
    1/2 cup flour
    3 cans (14-1/2 ounces each) beef broth
    1 cup red wine
    3 tablespoons Worcestershire sauce
    2 tablespoons chopped fresh thyme
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 cup sour cream
    1 pound egg noodles, cooked


    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 stock-pot 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 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more. Serve immediately over the cooked noodles; gently toss to combine.

    Makes 4 servings.

    Recipe




 

 

 


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