Beef Stroganoff Open-Faced Sandwiches

Name: Beef Stroganoff Open-Faced Sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: ½ lb (250 g) Lean or Extra Lean Ground Beef; 4 oz (125 g) white mushrooms, sliced; Half red sweet pepper, finely chopped; 1 small cooking onion, sliced; 1 tsp (5 mL) dried parsley; ½ tsp (2 mL) EACH onion powder, garlic powder, dried dillweed; ¼ tsp (1 mL) EACH salt and pepper; ½ cup (125 mL) sour cream or plain Greek yogurt; 1 tbsp (15 mL) Worcestershire sauce; 1 tsp (5 mL) Dijon mustard; 1 demi-baguette; ½ cup (125 mL) shredded mozzarella cheese

in All Recipes, Ground Beef, Sandwiches, Weeknight dinner for two Meals for 1 or 2, Meals in 30 Minutes

Beef Stroganoff Open-Faced Sandwiches

Prep Time: 10
Cook Time: 15
Total Time: 25
Serving: 2

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Directions

1. Cook beef, mushrooms, sweet pepper and onion over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for 5 minutes. Stir in parsley, onion powder, garlic powder, dillweed, salt and pepper; cook, stirring often, for 4 to 6 minutes or until beef is thoroughly cooked and vegetables are soft. Remove from heat. Stir in sour cream, Worcestershire sauce and Dijon mustard.

2. Cut bread in half horizontally and trim off ends. Place halves on a baking sheet, cut-side up. Broil 3 to 4 inches (8 to 10 cm) from heat for about 1 to 2 minutes or until lightly toasted. Transfer to a cutting board and cut crosswise to make 4 pieces.

3. Spoon the beef mixture over toasted bread, dividing equally among the pieces. Sprinkle with cheese. Broil for about 1 to 2 minutes or until cheese is melted and lightly browned.