Stroganoff Sandwich Recipe

5 3 5
Stroganoff Sandwich Recipe
Stroganoff Sandwich Recipe photo by Taste of Home
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Stroganoff Sandwich Recipe

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5 3 5
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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.
Originally published as Stroganoff Sandwich in Country Woman September/October 1993, p37

Nutritional Facts

1 each: 329 calories, 10g fat (0 saturated fat), 33mg cholesterol, 562mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.

  • 1 pound lean ground beef (90% lean)
  • 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
  1. 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.
  2. Butter the cut surface of the bread. Place it with the buttered side up on a baking sheet; broil until light golden brown.
  3. 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.
Originally published as Stroganoff Sandwich in Country Woman September/October 1993, p37

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[email protected] User ID: 3864962 4575
Reviewed Feb. 20, 2014

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

MY REVIEW
Lynnette68 User ID: 3100774 28778
Reviewed Dec. 29, 2011

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

MY REVIEW
jwoit User ID: 47020 21302
Reviewed 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."

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