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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
  • 1/2 cup sliced fresh mushrooms
  • 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 cup (8 ounces) sour cream
  • 8 hamburger buns, split

Directions

  • 1. In a large skillet, cook beef, onion and mushrooms 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 (mixture will be thick) and heat through. Add sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns.
  • 3. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on buns. Yield: 8 servings.

Nutritional Facts

1 each: 392 calories, 19g fat (9g saturated fat), 67mg cholesterol, 845mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 22g protein .

Reviews for Stroganoff Sandwiches

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MY REVIEW
als40
Reviewed Jan. 18, 2014

"I have made this many times and my family loves it. This is a great recipe to make ahead for a weekend at the lake or anytime you need a no-fuss light meal. We enjoy these with homemade pickled onions."

MY REVIEW
grannygourmet
Reviewed Apr. 16, 2011

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

MY REVIEW
princesskallie
Reviewed Mar. 25, 2011

"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."

MY REVIEW
DRUST
Reviewed Mar. 26, 2010 Edited Aug. 16, 2015

"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."

MY REVIEW
sosler
Reviewed Jan. 31, 2009

"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."

MY REVIEW
Stoppy01
Reviewed Jan. 29, 2009

"Great recipe and it's even better coming from someone near me! Caroline Nelson, Spencer, Iowa."

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Wine Pairings

Light-Bodied Red Wine

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