Stroganoff Laibchen Small Stroganoff Loaves Recipes

BEEF STROGANOFF SANDWICHES

Beef Stroganoff Sandwiches image

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. -Alison Garcia, Beatrice, Nebraska

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small onion, finely chopped
1 envelope ranch dip mix
3/4 cup sour cream
1 loaf (about 8 ounces) French bread
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 443 calories, Fat 22g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 1124mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

STROGANOFF LAIBCHEN (SMALL STROGANOFF LOAVES)

Stroganoff Laibchen (Small Stroganoff Loaves) image

Here is a version of a German Stroganoff I received from a German list. I have not prepared it, but it certainly sounds good (and I've never received a recipe from this list that wasn't very good)

Provided by Anne Edgell

Categories Pork

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 20

Ingredients

2 onions, chopped
4 tablespoons oil
1 -2 slice Italian bread, day old, soaked in some cold water or 1 -2 slice French bread, soaked in some cold water
1 bunch dill
200 g ground beef
200 g ground pork (or some combination of both meats to total 400g)
1 egg, lightly beaten
2 tablespoons Dijon mustard
125 ml sour cream
salt
pepper, Freshly ground
200 g champignon mushrooms, cleaned and sliced
1 tablespoon butter
70 ml white wine
250 ml beef broth
cornstarch, for binding
2 tomatoes, washed, remove stem, chop into small pieces
2 dill pickles, sliced into thin strips
1 pinch sugar
dill, for garnish

Steps:

Saute one half of onions in 1 Tbsp oil.
Squeeze exceed water from bread.
Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves.
Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm.
Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid.
Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth.
Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.

Nutrition Facts : Calories 718, Fat 55.9, SaturatedFat 18.8, Cholesterol 183.7, Sodium 1024.8, Carbohydrate 19, Fiber 3.9, Sugar 8.8, Protein 32.4

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