Stroganoff Sandwich

Name: Stroganoff Sandwich
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings.
Cuisine: German Recipes
Ingredients: 1 pound lean ground beef (90% lean); 1/4 cup chopped onion; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon Worcestershire sauce; 1 can (4 ounces) sliced mushrooms, drained; 1 cup sour cream; 1/4 cup butter, softened; 1 loaf (1 pound) French bread, cut in half lengthwise; 2 medium tomatoes, thinly sliced; 1 medium green pepper, cut into rings; 1 cup shredded cheddar cheese

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.

Ingredients

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 can (4 ounces) sliced mushrooms, drained
1 cup sour cream
1/4 cup butter, softened
1 loaf (1 pound) French bread, cut in half lengthwise
2 medium tomatoes, thinly sliced
1 medium green pepper, cut into rings
1 cup 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.

Nutrition Facts

1 piece: 568 calories, 30g fat (16g saturated fat), 95mg cholesterol, 981mg sodium, 46g carbohydrate (7g sugars, 3g fiber), 29g protein.

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Originally published as Stroganoff Sandwich in Country Woman September/October 1993

Reviews

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Average Rating:

mamaroonie

Sep 19, 2019

I made this exact recipe (picture was almost identical as well) from a Benson and Hedges cookbook published in the early 1980's. Our sons and company loved it. I still make it after almost 40 years. Another variation is to use Swiss cheese.
astarzynski

Feb 20, 2014

Very Good might try a different cheese on it next time.
Lynnette68

Dec 29, 2011

We enjoy this one and have made it more than once. Easy to make and good flavor.
jwoit

Jul 27, 2011

Very yummy and great way to use tomatoes and green peppers out of the garden. It's way better with "real" tomatoes.