Stroganoff Steak Sandwiches

• 1 cup beer (preferably dark, but any beer will do)
• 1/3 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper, course ground
• 4 1/2 lbs flank steaks
• 2 tablespoons butter
• 1/2 teaspoon paprika (we use Smoked Spanish Paprika)
• 4 cups sliced onions
• 12 ounces sour cream
• 1 teaspoon horseradish (more or less, to taste)
• 12 slices French bread (Thick cut, we buy whole loaves and slice, on the diaganol, into 3/4-inch slices)

1. Combine beer, oil, garlic powder, salt and pepper. Place Flank Steak in marinade. (A gallon Ziploc bag works great). Refridgerate overnight, turning occassionally.
2. In a skillet, melt butter; add paprika and a dash of salt, then add onions and saute until tender. In a small saucepan, mix sour cream and horseradish and heat on low until sour cream is warm.
3. Drain steak and barbeque (or broil) 5 - 7 minutes per side for medium rare. Cover and let rest for 10 minutes before slicing.
4. Toast French Bread slightly. (I toast them under the broiler with door slightly open , but you have to WATCH carefully. Don't think you can do anything else, or you'll forget about them and have burned toast!).
5. Slice meat very thin across the grain, and on an angle. Pile meat on toast, cover with onions, some sour cream and a sprinkle of paprika, then top sandwich with other toast.

beer, vegetable oil, salt, garlic powder, pepper, flank steaks, butter, paprika, onions, sour cream, horseradish, bread

Taken from www.food.com/recipe/stroganoff-steak-sandwiches-343633 (may not work)