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Beef Stroganoff on the Grill

Grilled steak and onion slices give this classic recipe a new lift. On the grill, the natural sugars in
the onion slices caramelize on the surface, giving them a slightly sweet flavor. The grilled steak adds
just a wisp of smoke. A nice romp for your taste buds.


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

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.

 
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