Stroganoff Sandwiches Recipe

Stroganoff Sandwiches Recipe
Photo by: Taste of Home
Rating

100% would make again

"This recipe is great for a game day, either at a tail-gate party or at home," suggests Susan Graham of Cherokee, Iowa. "I often make up the meat mixture ahead of time and add the sour cream when I reheat it just before serving."

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  • 8 Servings
  • Prep: 10 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 6 to 8 bacon strips, cooked and crumbled
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground nutmeg
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sliced fresh mushrooms
  • 1 cup (8 ounces) sour cream
  • 8 hamburger buns, split

Directions

  • In a large skillet, cook beef and onion 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 and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 392 calories, 19 g fat (9 g saturated fat), 67 mg cholesterol, 845 mg sodium, 30 g carbohydrate, 2 g fiber, 22 g protein.

Stroganoff Sandwiches published in Taste of Home April/May 2007, p20

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Reviews for Stroganoff Sandwiches (3)

Stroganoff Sandwiches Recipe

Stroganoff Sandwiches

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Feb. 12, 2009 by alenaann

AWESOME!! I will make again and again! My son who is 12 said mom you can make this anytime. It made enough for lunch the next day and supper again. When making it, it may seem very thick but that is how it should be, don't add any other liquid.

Reviewed on Jan. 31, 2009 by sosler

I used lowfat mushroom soup and lowfat sour cream. It cuts down on the calories and is still very tasty. Thanks for sharing this recipe! I also diced a small bit of onion very fine and added. I will make it again.

Reviewed on Jan. 29, 2009 by Stoppy01

Great recipe and it's even better coming from someone near me! Caroline Nelson, Spencer, Iowa.

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