Beef Stroganoff Open-Faced Sandwiches

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DifficultyBeginner

Who doesn’t love beef stroganoff? How about a simple weeknight dinner for two that packs all the flavour, but is on the table in a lot less time? Delicious ground beef smothered in a sour cream mushroom gravy is the perfect solution!

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Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 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
1

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

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

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.

Tips
4

Instead of baguette, this delicious beef mixture can be served over baked potatoes.

Looking for a low-carb option? Try serving the meat mixture over mashed cauliflower – it’s delicious!

Beef Stroganoff Open-Faced Sandwiches

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

Directions

1

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

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

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.

Tips
4

Instead of baguette, this delicious beef mixture can be served over baked potatoes.

Looking for a low-carb option? Try serving the meat mixture over mashed cauliflower – it’s delicious!

Beef Stroganoff Open-Faced Sandwiches
IngredientsDirections