Stroganoff Steak Sandwiches
|Beer||2⁄3 Cup (10.67 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Beef flank steak||2 Pound, cut 1 inch thick|
|Sliced onion||4 Cup (64 tbs)|
|French bread slice||12 , toasted|
|Dairy sour cream||1 Cup (16 tbs)|
|Prepared horseradish||1⁄2 Teaspoon|
Combine beer, oil, salt, garlic powder, and pepper.
Pour into shallow dish.
Place steak in beer mixture.
Cover and marinate overnight in refrigerator.
Drain steak; pat dry with paper toweling.
Broil steak 3 inches from heat till desired doneness. (Allow 5 to 7 minutes on each side for medium rare.)
Melt butter; blend in paprika and dash salt.
Add onion; cook till tender.
Thinly slice meat on the diagonal across grain.
For each sandwich, arrange meat over 2 slices bread.
Top with onions.
Warm sour cream; stir in horseradish and spoon over onions.
Sprinkle with additional paprika, if desired.
Makes 6 sandwiches.