Greetings to you once more my hungry friends.

Last night I was craving some Beef Stroganoff. I have had some different variations in the past, including the hamburger helper version, and one by an aspiring chef. I thought to myself that I should make some but I wanted to do it using the grill. But before I get into that. I want to share a little of the history of this dish.

The first known version of this dish was published in a classic Russian cookbook in the 1860′s. Around 1912 someone decided to add mushrooms and onions. This iteration was served with crisp potato straws, like frizzled onions, and made with tomato paste. The dish became quite popular after Russia fell and was served in many restaurants in China before the Second World War, where this dish and many variations of it, was brought to North America by service men and immigrants.

So there you have it. A brief history on this delicious dish. I was surprised to find that the dish came from Russia, having not known anything other than it’s a yummy dinner before now. And as with many recipes over the years, I have now made a new variation to it. Here we go.

METHOD

1. Preheat your grill to medium. Carefully oil the grids so the food does not stick.
2. Boil water for your noodles. Cook to desired doneness, and set aside.
3. Cook your bacon until it is nearly done. Remove the bacon from the frying pan, keeping the grease, and coarsely chop the bacon. Set aside
4. Prepare your steak by patting it dry with paper towel, then dusting it with the salt and pepper. Cut the top and bottom off of your onion, remove the skin and cut in half. Wash and trim your mushrooms. Place the meat, onion and mushrooms on the grill. Char the onions and mushrooms, then, when they have some good grill marks you can pull them off and carefully chop them. Throw them into the Wok Topper with the 2 tsp. of oil and the bacon. Wok fry them until tender and the bacon is crisp.
   
5. Cook the beef until it is medium rare. Remove from grill and let rest.
6. In the frying pan with the bacon grease, stir in the flour. You may need more or less. You want to slowly add the flour, mixing until you have something like a thick gravy or paste. Add the beef bouillon to the flour mixture. Heat, stirring constantly, until the mixture begins to thicken. Add the sour cream and continue to heat until the sauce is nice and thick.
   
7. Slice the beef into strips. Rinse your noodles with HOT water. Lay a bed of noodles, then a nice big pile of mushrooms, onion and bacon, followed by a nice big pile of beef. Pour sauce over top and serve.

This was delicious. I really enjoyed tweaking the recipe for use on the grill.
Have you tweaked recipes to suit your tastes, or what you have on hand? Tell me about it! I would love to hear.

Happy Grilling!