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Stroganoff Sandwiches Recipe

Stroganoff Sandwiches Recipe photo by Taste of Home

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"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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Stroganoff Sandwiches Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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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.

Nutritional 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.

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

Light-Bodied Red Wine

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

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Reviews for Stroganoff Sandwiches

Stroganoff Sandwiches

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Reviewed on May. 03, 2012 by alenaann

Delish!!

Reviewed on Apr. 16, 2011 by grannygourmet

My family has enjoyed traditional stroganoff for years so I knew they would like this sandwich. I was right.

Reviewed on Mar. 25, 2011 by princesskallie

My family did not enjoy this. Sadly, it was a waste of ingredients. I did have some and it was just ok; nothing I'd make again.

Reviewed on Mar. 26, 2010 by DRUST

I'm not sure if I'll make this again. It tasted pretty good, but (I really hate to say this) it looked sort of like canned dog food. I served it to friends and family at a serve-yourself buffet and was a little bit embarrassed at how this looked sitting there in the pan.

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.