Stroganoff Steak Sandwiches

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup beer (preferably dark, but any beer will do)
  • 13
    cup vegetable oil
  • 1
    teaspoon salt
  • 12
    teaspoon garlic powder
  • 12
    teaspoon pepper, course ground
  • 4 12
    lbs flank steaks
  • 2
    tablespoons butter
  • 12
    teaspoon paprika (we use Smoked Spanish Paprika)
  • 4
    cups sliced onions
  • 12
    ounces sour cream
  • 1
    teaspoon horseradish (more or less, to taste)
  • 12
    slices French bread (Thick cut, we buy whole loaves and slice, on the diaganol, into 3/4-inch slices)
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DIRECTIONS

  • Combine beer, oil, garlic powder, salt and pepper. Place Flank Steak in marinade. (A gallon Ziploc bag works great). Refridgerate overnight, turning occassionally.
  • In a skillet, melt butter; add paprika and a dash of salt, then add onions and saute until tender. In a small saucepan, mix sour cream and horseradish and heat on low until sour cream is warm.
  • Drain steak and barbeque (or broil) 5 - 7 minutes per side for medium rare. Cover and let rest for 10 minutes before slicing.
  • Toast French Bread slightly. (I toast them under the broiler with door slightly open , but you have to WATCH carefully. Don't think you can do anything else, or you'll forget about them and have burned toast!).
  • Slice meat very thin across the grain, and on an angle. Pile meat on toast, cover with onions, some sour cream and a sprinkle of paprika, then top sandwich with other toast.
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