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Beef Stroganoff on the Grill


 

Look for a smooth red wine, such as an Oregon Pinot Noir, to match this dish's velvety texture.

For beer lovers, a red ale with a touch of sweetness works just as well.		  

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.