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Beef Stroganoff on the Grill




Source of Recipe


Weber


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

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



Recipe



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.

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 1-1/2 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.