Stroganoff Steak Sandwiches
Adapted from Simply Sensational Cookbook
| 2/3 cup beer |
| 1/3 cup Vera Jane's Extra-Virgin Olive Oil |
| 1 tsp salt |
| 2 cloves garlic, minced |
| 1/4 tsp pepper |
| (1) 2-lb DLM Natural Beef Flank Steak |
| 2 Tbsp butter |
| 1/2 tsp paprika |
| Dash of salt |
| 4 cups onions, sliced |
| 12 slices DLM French Boule Bread, toasted |
| 1 cup sour cream, warmed |
| 1 tsp DLM 100% Pure Horseradish |
| Paprika |
Combine beer, oil, salt, garlic, and pepper. Place flank steak in mixture, cover, and marinate overnight in refrigerator. Drain. Broil steak 3 inches from heat for 5 to 7 minutes on each side for medium rare. Meanwhile, melt butter and blend paprika and dash of salt. Add sliced onions, cooking until tender (not brown). To serve, slice meat on the diagonal across grain. For each serving, arrange meat slices over two slices of toasted French Boule bread. Top with cooked onions. Mix together warm sour cream and horseradish. Spoon mixture onto sandwiches and sprinkle with paprika. Must begin preparing the night before making.
Makes 6 servings
Allergy Warning: 
Click here for a printable version
