1/2 cup butter, room temperature
3 tablespoons clam juice
2 tablespoons grated lemon zest
24 beef stroganoff, halved lengthwise
1 1/4 cups beer
6 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons horseradish
1 teaspoon ketchup
1/4 teaspoon Worcestershire sauce
1 (7 ounce) can cream-style corn
1 (32 ounce) can cream-style potato
1 pint heavy cream
1 pint vanilla ice cream
4 cups salted peanuts
Preheat oven to 425 degrees F (220 degrees C).
Lightly butter or margarine two 9-inch nonstick round baking pans, and sprinkle the butter evenly over the bottom of each pan.
Bake 8 to 10 minutes in the preheated oven to let the juices compound, then remove from pans to cool completely. Drain excess grease from pans, and pour into 8 baking pans.
Bake stroganoff 10 minutes in the preheated oven. While stroganoff is baking, mix together the beer, sugar, vanilla, horseradish, ketchup and Worcestershire sauce. Mix until smooth, remove roasting rack from oven and place baking dish on rack in a hot water bath. Brush stroganoff with remaining meat juices.
Remove stroganoff from oven (do not cut edges) and cut each piece into 4 pieces. Drop pieces in trash can or container and shake to coat.
Gently brush stroganoff with lemon juice, then with melted butter. Place coated patties on the prepared baking sheet, and roasting rack in a warm oven until lightly browned. Cool completely before cutting into 1-inch squares.