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.
These crispy beer-soaked french fries from The Edible Perspective are the perfect side or start to a fun summer meal. Other herbs we think might be delish: sage, rosemary, chives or thyme.
This grilled salmondish is filled with the vibrant flavors of springtime from the creamy, lemony dill sauce to the garden fresh green onions. The zesty hop notes of the IPA come through in the fish making you even more happy for the warm weather. Pop one open and fire up the grill for this easy weeknight recipe.
Tröegs Brewing Co.'s Mad Elf Ale, brewed with cherries, honey and chocolate malts, serves as the perfect backdrop for this rich and hearty reindeer stew.
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