Hop in the Dark Beef Stroganoff

Sub Title: 
A great hearty winter meal!
Recipe Type: 
Pub Recipe


3 oz butter
1 large yellow onion, julienned
10 oz mushrooms of your choice
3 Tbs garlic, chopped
2 lbs ground beef or ground elk
2 ½ tsp ground dry sage
3 ½ tsp kosher salt
1 ½ tsp black pepper
1 ¼ C flour
6 oz Hop in the Dark
6 ½ C beef stock or broth
1/2 C sour cream
1 tsp Dijon Mustard


In a heavy bottomed pot, cook the onions on medium heat in butter until translucent. Then add the mushrooms and garlic and cook until the mushrooms are tender. Add beef, sage, salt and pepper stirring well to break up the meat and spread out seasonings. Cook meat until fully cooked and drain excess fat from pan.

Turn the heat to low and mix in the flour to make a roux cooking for 1 minute, stirring often. Add the Hop in the Dark and beef stock/broth and mix well. Turn the heat to high and bring to a boil. After it is boiling, turn down the heat and simmer for 10 minutes adding more broth if too thick. Turn off the heat completely and stir in sour cream and mustard and season to taste. Serve over egg noodles and with a pint of Hop in the Dark.

Serves 4