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Stroganoff Sandwiches Recipe

Stroganoff Sandwiches Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied Red Wine

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