Beef Stroganoff Sandwich Recipes

STROGANOFF SANDWICH

Steps:

• In a skillet, brown beef with onion. Drain. Season with the garlic powder, salt, pepper and Worcestershire sauce. Remove from the heat and stir in mushrooms and sour cream; set aside. , Butter the cut surface of the bread. Place it with the buttered side up on a baking sheet; broil until light golden brown. , Reset oven to 375°. Spread bread with ground beef mixture. Top with the tomatoes, pepper rings and cheese. Bake for 5 minutes or until the cheese melts. Serve immediately.

BEEF STROGANOFF SANDWICHES

Steps:

• Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream., Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler., Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.

BEEF STROGANOFF SANDWICH

Steps:

• In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. , Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. , Bake at 350° for 20 minutes or until the cheese is melted (bake longer for crispier bread).

BEEF STROGANOFF SANDWICH

Steps:

• Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil.
• Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside.
• Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil.
• Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat.
• Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain.
• Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper.
• Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil.
• Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper.

BEEF AND POTATOES SKILLET STROGANOFF

Steps:

• In 10-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Remove beef from skillet; set aside.
• In skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green beans. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.
• Stir in cooked ground beef, mushrooms, sour cream and ketchup. Cover; cook over medium heat until thoroughly heated. Garnish with tomatoes.

BEEF STROGANOFF SANDWICHES

Steps:

• 1. Mix together your first 7 ingredients and sautée until browned.
• 2. Add sour cream.
• 3. Cut bread loaves in half lengthwise and butter.
• 4. Toast slightly.
• 5. Spread hamburger mixture on top.
• 6. Sprinkle 1 cup shredded cheddar cheese on top.
• 7. Enjoy!

STROGANOFF SANDWICHES

Steps:

• In a large cast-iron or other heavy skillet, cook beef, onion and mushrooms over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended., Stir in soup (mixture will be thick) and heat through. Add sour cream. Cook until heated through, stirring occasionally (do not boil), 3-4 minutes longer. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Serve on buns.

BEEF STROGANOFF SANDWICH

Steps:

• In a skillet brown ground beef and onion, drain.
• Add salt, garlic powder and pepper.
• Butter both halves of the bread and place on a baking sheet.
• Remove meat mixture from heat and stir in sour cream.
• Spoon on to the bread.
• Sprinkle with tomatoes, green pepper and cheese.
• Bake in a pre-heated oven at 350 degrees for 20 minutes or until cheese is melted.
• Longer for crispier bread.
• Slice into squares and serve.

BEEF STROGANOFF SANDWICH

Steps:

• In a skillet, brown ground beef and onion, drain.
• Add salt, garlic powder and pepper.
• Cut bread lengthwise in half; butter both halves and place on a baking sheet.
• Remove meat mixture from heat; stir in sour cream.
• Spoon onto bread.
• Sprinkle with tomatoes, green peppers, and cheese.
• Bake at 350 degrees for 20 minutes or until the cheese is melted.
• Bake longer for crispier bread.