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Stroganoff Sandwiches

Stroganoff Sandwiches
"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."
8 ServingsPrep: 10 min. Cook: 30 min.

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.
© Taste of Home 2013

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Stroganoff Sandwiches (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013