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Stroganoff Sandwiches

Total Time

Prep: 10 min. Cook: 30 min.

Makes

8 servings

This recipe is perfect for a game day, either at a tailgate party or at home. I often make the meat mixture ahead of time and add the sour cream just before serving. — Susan Graham, Cherokee, IA
Stroganoff Sandwiches Recipe photo by Taste of Home

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 sour cream
  • 8 hamburger buns, split

Directions

  1. In a large cast-iron or other heavy skillet, cook beef, onion and mushrooms over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; 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 until heated through, stirring occasionally (do not boil), 3-4 minutes longer. 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; add water if necessary. Serve on buns.

Nutrition Facts

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

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