Tri Tip Mock Stroganoff Sandwiches

This sandwich is so gourmet it will impress anyone. If you like stroganoff, this is your sandwich. Make sure you have a knife and a fork and dig in.

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Ingredients:

• 1 2.5 lb tri tip roast
• 1 large loaf crusty French bread
• 1 large clove garlic, for rubbing over bread
• 2 tbsp olive oil
• Rub:
• 2 cloves garlic, chopped
• 1 tsp freshly ground black pepper
• 1 tsp garlic salt
• 1 tsp kosher salt
• 1 tbsp freshly chopped oregano
• Marinade:
• 2 tbsp red wine vinegar
• 1 cup dry red wine
• 2 tbsp olive oil
• Sauce:
• 1/4 lb sliced mushrooms
• 1 medium yellow onion, sliced thinly
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp flour
• 1/4 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream

Method

Mix rub ingredients together and apply rub to roast. Whisk marinade ingredients together and pour marinade into plastic bag. Place roast in bag and mix to cover. Let marinate in refrigerator for 4 hours, mixing every so often. Heat olive oil and butter on medium heat. Saute onions and mushrooms until tender. Add beef broth, Dijon, Worcestershire. Heat and whisk in flour. Add sour cream, mix and heat for about 2 minutes. Slice French bread in half lengthwise and brush with olive oil. Rub garlic clove on both cut sides of bread. Preheat grill. Remove meat from bag and grill on high for 1 minute per side. Adjust to medium and grill 10-l5 min per side. Test for doneness. Best done medium rare. Set on board to rest. Grill bread 1 minute per side and wrap in foil to keep warm. Slice meat against the grain and arrange on bottom half of loaf. Apply sauce evenly over meat and top with bread. Cut into 3-4 sandwiches.

Notes: Always remember, as with the real Stroganoff, sour cream is added last. Note: for the fat conscious, use nonfat sour cream. Tri-tip is a fairly lean cut.

Number of servings: 3-4

Submitted By: diananeves7
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