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Stroganoff Sandwich

 Stroganoff Sandwich
I like to keep the ingredients for this sandwich on hand. That way, I can reach for them on busy days when time gets away from me and dinnertime is fast approaching.
6-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 cup (8 ounces) sour cream
  • butter, softened
  • 1 loaf French bread, cut in half lengthwise
  • 2 medium tomatoes, thinly sliced
  • 1 medium green pepper, cut into rings
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a skillet, brown beef with onion. Drain. Season with the garlic
  • powder, salt, pepper and Worcestershire sauce. Remove from the heat
  • and stir in mushrooms and sour cream; set aside.
  • Butter the cut surface of the bread. Place it with the buttered side
  • up on a baking sheet; broil until light golden brown.
  • Reset oven to 375°. Spread bread with ground beef mixture. Top
  • with the tomatoes, pepper rings and cheese. Bake for 5 minutes or
  • until the cheese melts. Serve immediately. Yield: 6-8 servings.

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Stroganoff Sandwich (continued)

Nutritional Facts: 1/8 recipe (prepared with reduced-fat sour cream and reduced-fat cheddar cheese; calculated w/o added salt) 329 calories, 10 g fat (0 saturated fat), 33 mg cholesterol, 562 mg sodium, 35 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.