Beef Stroganoff Sandwiches Recipes

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.

Steps:

• In a large cast-iron or other heavy 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., Stir in soup (mixture will be thick) and heat through. Add sour cream. Cook until heated through, stirring occasionally (do not boil), 3-4 minutes longer. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Serve on buns.

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.

Steps:

• Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream., Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler., Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.

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.

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).

Steps:

• 1. Brown beef & onion in skillet, drain & leave beef in skillet. Add salt, garlic powder & pepper.
• 2. Remove skillet from heat and add sour cream.
• 3. Spoon good amount (use your own judgement) onto the Texas toast. Sprinkle cheese (again, use your own judgement) over beef mixture.
• 4. Bake @ 350 for approximately 15-20 minutes or until bread edges begin to lightly brown.
• 5. Serve with a dollop of sour cream on top. You can also sprinkle diced tomatoes &/or bell peppers on top. Sauted mushrooms would also be good.

Steps:

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

Steps:

• 1. Mix together your first 7 ingredients and sautée until browned.
• 2. Add sour cream.
• 3. Cut bread loaves in half lengthwise and butter.
• 4. Toast slightly.
• 5. Spread hamburger mixture on top.
• 6. Sprinkle 1 cup shredded cheddar cheese on top.
• 7. Enjoy!

Steps:

• In a skillet brown ground beef and onion, drain.
• Add salt, garlic powder and pepper.
• Butter both halves of the bread and place on a baking sheet.
• Remove meat mixture from heat and stir in sour cream.
• Spoon on to the bread.
• Sprinkle with tomatoes, green pepper and cheese.
• Bake in a pre-heated oven at 350 degrees for 20 minutes or until cheese is melted.
• Longer for crispier bread.
• Slice into squares and serve.

Steps:

• Season beef generously with salt and pepper.
• Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
• Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
• Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
• Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
• Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.