Oktoberfest Beef Stroganoff


8 oz ribeye steak, cubed

8 mushrooms, thinly sliced

1/2 cup white onion, diced

1 Tbsp garlic, minced

2 Tbsp butter

1 cup heavy cream

1/4 cup Leinenkugel’s Oktoberfest

2 Tbsp Worcestershire sauce

2 Tbsp sour cream, heaping

2 Tbsp Parmesan

1 lb wide egg noodles



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 Leinenkugel’s 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.

Serve over favorite egg noodles.