Stroganoff Sandwich Recipes

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BEEF STROGANOFF SANDWICH



Beef Stroganoff Sandwich image

Beef stroganoff on the grill? We take all the elements of this comfort food classic and spin them into a hearty, fresh open-faced sandwich that's perfect for summer grilling and warm-weather eating.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
2 tablespoons whole-grain mustard
Freshly ground black pepper
1 pound flank steak
1 tablespoon Worcestershire sauce
Kosher salt
3 portobello mushrooms, stems removed
2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates and drizzling
1 large yellow onion, sliced into 1/4-inch-thick rounds
Four 1/2-inch-thick slices rustic country bread
1 clove garlic, halved
1/2 cup fresh parsley leaves
Juice of 1/2 lemon

Steps:

  • Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil.
  • Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside.
  • Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil.
  • Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat.
  • Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain.
  • Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper.
  • Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil.
  • Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper.

BEEF STROGANOFF SANDWICH



Beef Stroganoff Sandwich image

This filling sandwich was a winner in our local beef cook-off several years ago. It's always been one of my favorites.-Julie Terstriep, Industry, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

2 pounds ground beef
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 loaf (1 pound) French bread
1/4 cup butter, softened
2 cups sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups shredded cheddar cheese

Steps:

  • In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. , Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. , Bake at 350° for 20 minutes or until the cheese is melted (bake longer for crispier bread).

Nutrition Facts : Calories 573 calories, Fat 37g fat (19g saturated fat), Cholesterol 113mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

STROGANOFF SANDWICH



Stroganoff Sandwich image

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.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 329 calories, Fat 10g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 562mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

STROGANOFF



Stroganoff image

Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.

Provided by sal

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 40m

Yield 7

Number Of Ingredients 8

1 pound ground beef
½ cup chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni

Steps:

  • In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
  • Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
  • Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g

STROGANOFF SANDWICHES



Stroganoff Sandwiches image

Make and share this Stroganoff Sandwiches recipe from Food.com.

Provided by Mika G.

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 medium onion, chopped
6 -8 slices bacon, 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 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup fresh mushrooms, sliced
1 cup sour cream
8 hamburger buns, split

Steps:

  • 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.
  • 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.

STROGANOFF STEAK SANDWICHES



Stroganoff Steak Sandwiches image

Great served with a tossed salad. A real guy pleaser if you serve it with a stein of cold beer! NOTE: Times shown below do not include marinating time. DO marinate this overnight -- it really makes for a great tasting steak sandwich!!

Provided by Kmac1805

Categories     Lunch/Snacks

Time 35m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 12

1 cup beer (preferably dark, but any beer will do)
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper, course ground
4 1/2 lbs flank steaks
2 tablespoons butter
1/2 teaspoon paprika (we use Smoked Spanish Paprika)
4 cups sliced onions
12 ounces sour cream
1 teaspoon horseradish (more or less, to taste)
12 slices French bread (Thick cut, we buy whole loaves and slice, on the diaganol, into 3/4-inch slices)

Steps:

  • Combine beer, oil, garlic powder, salt and pepper. Place Flank Steak in marinade. (A gallon Ziploc bag works great). Refridgerate overnight, turning occassionally.
  • In a skillet, melt butter; add paprika and a dash of salt, then add onions and saute until tender. In a small saucepan, mix sour cream and horseradish and heat on low until sour cream is warm.
  • Drain steak and barbeque (or broil) 5 - 7 minutes per side for medium rare. Cover and let rest for 10 minutes before slicing.
  • Toast French Bread slightly. (I toast them under the broiler with door slightly open , but you have to WATCH carefully. Don't think you can do anything else, or you'll forget about them and have burned toast!).
  • Slice meat very thin across the grain, and on an angle. Pile meat on toast, cover with onions, some sour cream and a sprinkle of paprika, then top sandwich with other toast.

Nutrition Facts : Calories 1244.9, Fat 60.6, SaturatedFat 24.4, Cholesterol 176, Sodium 1417.4, Carbohydrate 81.7, Fiber 5.5, Sugar 5.1, Protein 86.6

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Top Asked Questions

What is beef stroganoff?
This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup! I've always loved the taste of a good Stroganoff, but I hated the expense and preparation of beef tips or steak or roast beef to make it. So I created my own creamy Stroganoff. This is a delicious stroganoff recipe.
What is the best way to prepare Stroganoff?
Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes. In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika.
What is Stroganoff gravy made out of?
A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles. Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix.
What can I substitute for Stroganoff in a recipe?
I substituted ground turkey for the beef, rotini for the egg noodles, and 2 cups fat free yogurt for the sour cream (yogurt gives the stroganoff a bit more tang). I significantly increased the garlic and worcestershire sauce and slightly increased the seasoned salt. I left out the mushrooms and reduced the milk.

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