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Beef Stroganoff Melt Recipe

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Piled with ground beef, mushrooms, green peppers and tomatoes, this open-faced sandwich can feed a crowd.—Jerraine Barlow, Colorado City, Arizona

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Beef Stroganoff Melt Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

2 pounds ground beef
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 cups (16 ounces) sour cream
1 loaf (1 pound) unsliced French bread
3 tablespoons butter, softened
3 cups (12 ounces) shredded Swiss cheese
1 medium green pepper, thinly sliced
2 medium tomatoes, thinly sliced

Directions

In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. Remove from the heat; stir in sour cream
Cut French bread in half lengthwise. Place on an ungreased baking sheet. Spread butter over cut halves; top with meat mixture and half of the cheese.
Arrange green pepper and tomatoes on top. Sprinkle with remaining cheese. Bake at 375° for 15 minutes or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 665 calories, 37 g fat (22 g saturated fat), 144 mg cholesterol, 899 mg sodium, 38 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Beef Stroganoff Melt in Quick Cooking March/April 2002, p21

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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