The Beer Fox says, “Foreign/Export Stout neutralizes tomato sharpness in a well-balanced, easy-to-prepare meal, the perfect satisfier for a ravenous appetite. Most gastronomic folklore agrees that "stroganoff" was Russian in its derivation; however, you will find widely differing opinions regarding whom to credit with the actual development of the recipe. Some assert that it was named in honor of Count Pavel Stroganov, a Russian diplomat of the 19th century, and that it may have come from his household. Others, including the "Larousse Gastronomique," insist that it was created by Chef Charles Briere in St. Petersburg in 1891. The Molokhovets cookbook of 1871, however, carries the recipe, negating the lore that it was an exclusive creation. Stroganoff first appeared in an English cookbook in 1932, and quickly became popular as elegant party fare in 1940's America.”
Recommended Brew: Snake River Zonker Stout, Snake River Brewery, Jackson Hole, Wyoming USA
Style: Foreign/Export Stout – Deep as midnight with a tawny head – Aromas of smoky malt, coffee, cocoa beans and figs echo in the flavor, with burnt sugar and a hint of earth.
1-1/2 lbs. sirloin steak, cut across the grain in ¼ “ slices
1 medium onion, chopped
1 C. mushrooms, sliced
2 tablespoons olive oil
1 can (14.5 oz) beef broth
8 oz. Snake River Zonker Stout
8 oz. tomato sauce
1 - 8 oz. pkg. egg noodles, uncooked
12 oz. sour cream
In large Dutch oven, lightly brown sirloin, onion and mushrooms in hot olive oil over medium-high heat
Add beef broth, Snake River Zonker Stout, tomato sauce and egg noodles. Stir to evenly distribute. Cover, reduce heat to medium-low, and simmer for 20 minutes.
Before serving, blend in sour cream and heat for additional 5 minutes. Serve with crusty bread and your favorite cold brew.
* Health Benefit: Rich in high quality protein, iron, zinc, vitamin A, B-complex vitamins, vitamin C, fiber, vitamin D, calcium, biotin