Beef Stroganoff Sandwiches

2/3 cup beer
1/3 cup vegetable oil
1 tsp. garlic powder
dash of pepper
2 lb. flank steak
3 medium onions, thinly sliced
2 Tbl. butter, melted
1.2 tsp. paprika
dash of salt
1 (8 oz.) carton commercial sour cream
1/2 tsp. prepared horseradish
8 slices French bread, lightly toasted

Combine beer, oil, salt, garlic powder, and pepper in a shallow dish, stirring well. Place steak in marinade, spooning marinade on top. Cover and refrigerate at least eight hours.

Remove steak from marinade; broil 5" from heat about five minutes on each side or until done. Cut steak diagonally across the grain into thin slices, and set aside.

Sauté onion in butter until tender; add paprika and salt. Set aside. combine sour cream and horseradish in a small saucepan; cook over low heat just until thoroughly heated.

Place 1/4 each of steak, onion mixture, and sour cream mixture on tops of two slices of bread to make open-faced sandwiches. Repeat with remaining ingredients.

4 servings

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