Beef Stroganoff Open-Faced Sandwiches

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. 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.

Tips
2

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!

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. 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.

Tips
2

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