To make this hearty beef stroganoff, heat large cast iron skillet (no non-stick) to the point of almost smoking, toss in steak and mushrooms, do not stir (you want the steak to stick to make fond).
After one minute, add onion, garlic and butter. Sauté until tender (approximately five minutes).
Add FBC Oktoberfest and Worcestershire, let simmer for three minutes to cook out alcohol.
Stir in heavy cream and sour cream, bring to a simmer and remove from heat. Stir in Parmesan.
My favorite method for cooking with pilsner is one of the simplest: in a big, buttery, three-ingredient pot of clams. Serve with crusty bread for dunking alongside a few chilled pilsners. You can make this recipe year-round, but it truly shines in spring and summer.
Forget the cellophane-wrapped yellow squares, this grilled cheese uses mac n' cheese for its gooey filling. Not to mention it's topped with a bacon, beer and tomato jam, adding the perfect amount of slaty sweetness to this delicious sandwich.
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