Beef Stroganoff On The Grill

Directions

1. Season the onion slices and steak with the salt and pepper, then lightly brush or possibly spray with the extra virgin olive oil. Grill over Direct High heat for 8 min, turning once halfway through grilling time. Remove from the grill, cold slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.
2. To make the Sauce: In a large saute/fry pan over medium heat, hot the extra virgin olive oil. Add in the garlic and saute/fry for 2 min. Add in the mushrooms and saute/fry 3 min more.
3. In a large stockpot over medium heat, heat the butter. Whisk in the flour and cook for 5 min, whisking occasionally. Add in 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 hrs, stirring occasionally.
4. Blend in the lowfat sour cream and cook 15 min more. Serve immediately over the cooked noodles; gently toss to combine.
5. This recipe yields 4 servings.
6. Wine Recommendation: Look for a smooth red wine, such as an Oregon Pinot Noir, to match this dish's velvety texture.
7. Beer Recommendation: For beer lovers, a red ale with a touch of sweetness works just as well.
8. Comments: 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.