Stroganoff Steak Sandwich
Stroganoff Steak Sandwich
Marinate one good-sized beef flank steak for 3-4 hours or more in a mixture of olive oil, half of a beer, minced garlic, salt, and pepper. Drink the other half.
Slice one large sweet onion into rings. Separate and saute in butter, salt, and paprika until just wilted.
Melt one cup of sour cream and stir in 1 tablespoon of prepared horseradish.
When the onions and cream sauce are ready, grill the steak, preferably outdoors, until done to taste (medium rare is best).
Slice the steak across the grain into 1/2" strips and distribute onto lightly toasted cross-slices of french bread. Put onions over the meat, and about 2-3 tablespoons of sauce on top. Garnish with a sprinkle of paprika for some color and serve 2 sandwiches per person.
A simple lettuce-and-tomato salad is a great companion dish.
This tasty combination calls for a full-bodied wine. Chanticleer Cabernet is perfect!
