This stroganoff steak sandwich recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)
You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.
foodie tips ~
♥ I was a little bummed when I started this recipe then discovered the meat needed to marinate overnight. Turns out it was well worth the wait. The flavor was delicious. I hope you agree!
♥ I’m a Texan. So in the ingredient ranges noted below, I always round UP.
♥ The bread. At the store I was in a flurry and forgot to pick up some french bread. I used some thin sliced white I had loitering in the pantry and still loved this sandwich. Use your favorite sliced bread and you’ll be AOK. I promise.
♥ I prefer these sandwiches warm. If you follow the original recipe they are likely to be room temperature cool. Either way, you win.
♥ Some people cry over spilled milk. When I later realized I forgot to butter my bread I have to admit a few sniffles were born.
⅔ cup | beer
⅓ cup | vegetable oil
1 – 2 teaspoons | salt
¼ – ½ teaspoon | garlic powder
¼ – ½ teaspoon | fresh cracked black pepper
all the rest:
2 pounds (1” thick) | flank steak
2 tablespoons | falfurrias brand butter
½ teaspoon | paprika
to taste | salt
2 cups | white onion, sliced
6 slices | buttered french bread, toasted
1 cup | sour cream (I’m crazy for Daisy)
½ – 1 teaspoon | prepared horseradish
ii. what to do
1. Place the steak in a shallow dish. Combine the first 5 ingredients above and pour this marinade over the steak. Cover and refrigerate overnight.
2. The next day … drain the steak and broil it 3 inches from the heat for 6 minutes on each side for medium rare in an electric oven (gas boiling tips here) or until its the desired degree of doneness. Slice across the grain in thin slices and set aside. Keep warm if you can.
4. Combine the sour cream and horseradish in a saucepan. Place over low heat, stirring until warm.
5. Place some onions on the buttered bread, top with a few steak slices then a dollop of your sour cream mixture. You can smear your dollop on top of your sandwich. I left mine a dollop for photo-taking purposes. Add a dash more paprika on top and you’re ready to dive in!
Yield: About 4-6 servings
Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon.
In “walked” cheese.
Cheese transformed everything for me. It had magical superhero powers that could turn sad days sunny. And frowns upside down. The best part? It still does!
I only remember eating mom’s french onion soup once. And once is all it took to tickle the tummy… and the heart.
This soup is a delicious “pick-you-up” during rainy days and chilly nights. It’s easy to make and even easier to eat! Why don’t you share a bowl with a friend or two?
Whaddayawaitin’ for? Soup’s on!
3-4 | medium onions, thinly sliced (3 cups)
2 tablespoons | falfurrias brand butter (Nanny says so)
2 cans | condensed beef broth
1¼ cups | water
1 teaspoon | worcestershire sauce
2 handfuls | your favorite sliced bread
1-2 cups | freshly grated parmesan cheese
to taste | freshly ground black pepper
ii. what to do
1. Cook the onions and the butter in a medium-sized pot until lightly browned (about 15 minutes).
2. Add broth, water and worcestershire sauce. Simmer 20 minutes.
3. While the soup is simmering, generously sprinkle cheese on top of the bread and toast in a toaster oven (or oven) until lightly browned.
4. Spoon the soup into serving bowls and top with the toasted cheese bread. The more, the merrier.
5. Garnish with fresh black pepper.
Still hungry for more? Consume more french onion soup goodness here at wiki.
Foodie Tip ~
♥ If you’re in a pinch, you can use croutons instead of making bread the good old fashioned way. It won’t be as delicious, but you’ll still take your taste buds on a flavor adventure.