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Beef Stroganoff Melt

 Beef Stroganoff Melt
Piled with ground beef, mushrooms, green peppers and tomatoes, this open-faced sandwich can feed a crowd.—Jerraine Barlow, Colorado City, Arizona
8 ServingsPrep/Total Time: 30 min.

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.

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Beef Stroganoff Melt (continued)

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