GRILLED BEEF STROGANOFF

Seared Sirloin Steaks, cubed and simmered with mushrooms, onions, garlic, with a mix of flavors and spices, in a black iron pan with egg noodles.

THE INGREDIENTS YOU'LL NEED:

Top Sirloin Beef Roast – 4 lbs.
Mushrooms – 1 lb.
Flour – 3 Tablespoons (optional)
Butter – 4 Tablespoons
Garlic Cloves – 10 chopped
Onion – 1 chopped
Sour Cream – 2 cups
Cayenne Pepper – 1 teaspoon
SPG – to taste
Beef Broth – 1 quart
Worcestershire Sauce – 4-5 Tablespoons
Olive Oil – ¼ cup
Beer – 1 cup
Egg Noodles – 1 lb.
Cast Iron Pot

DIRECTIONS: GETTING READY

1. Bring grill temperature up to 300-325 degrees Fahrenheit, with coals offset for indirect cooking. 2. Chop onion, garlic, and mushrooms. Set aside and prepare roast. 3. Cut roast into two steaks. 4. Coat each steak with olive oil and SPG to taste. 5. Seer each steak 2-3 minutes each side directly over hot coals. 6. Place Cast Iron Pot directly over hot coals and add 4 Tablespoons of Olive Oil and 4 Tablespoons of butter. 7. Add in onions and garlic. Sauté until they are translucent. 8. While onions and garlic are cooking, cut up steaks. 9. Cut steaks into ¼” x 2” pieces, and then cut into bite size pieces. 10. Add mushrooms to pot when onions and garlic are translucent.

MAKING

11. Place cut steak in pot with onions, garlic, and mushrooms. 12. Pour in beer, Worcestershire sauce, beef broth, and cayenne pepper. Mix well. 13. Allow ingredients to simmer for 1 hour; grill lid off. 14. After one hour, stir the ingredients thoroughly. Cook for another hour. 15. After 2 hours of total cook time, add egg noodles to pot, mix, and cook noodles for 6-8 minutes or until al dente. 16. Mix in sour cream. 17. Stir in flour to help thicken juices (optional).

FINALIZING

18. Ladle stroganoff into large bowls.

SERVING

19. Top with sour cream, hot sauce, black pepper, and green onions. 20. Sit back, relax, and enjoy !