Beef Stroganoff On The Grill

Recipe Ingredients

1 teaspoon	5ml	Onion - cut 1/2" slices (large)
2 lbs	908g / 32oz	Top sirloin steak
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Extra-virgin olive oil - as needed
		Sauce
1 teaspoon	5ml	Extra-virgin olive oil
2		Garlic cloves
1 lb	454g / 16oz	Mushrooms - quartered
4 tablespoons	60ml	Butter
1/2 cup	31g / 1.1oz	Flour
3		Beef broth - (14 1/2 oz ea)
1 cup	237ml	Red wine
3 tablespoons	45ml	Worcestershire sauce
2 tablespoons	30ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Sour cream
		For Serving
1 lb	454g / 16oz	Egg noodles - cooked

Recipe Instructions

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 saute pan over medium heat, warm the olive oil. Add the garlic and saute for 2 minutes. Add the mushrooms and saute 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.

This recipe yields 4 servings.

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

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

Source:
Weber's Recipes at http://www.weber.com

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