Stroganoff Sandwiches
Taste of Home
- try a FREE ISSUE today!
"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."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: 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.