Almost Beef Stroganoff Sandwich Recipe

Almost Beef Stroganoff Sandwich Recipe
Classic beef stroganoff is one of the most maligned and abused dishes out there. Well-meaning cooks (bless their hearts!) substitute hamburger for the high-dollar steak, and add all sorts of ingredients that don’t go in the traditional dish, then actually call it beef stroganoff. Recently, I saw one of these food crimes in the guise of a beef stroganoff sandwich- it called for ground beef, so I knew it was a sham. However, it gave me an idea, and the following Almost Beef Stroganoff Sandwich is the end result. Ranch dressing dip mix takes care of the garlic and onion seasoning that is usually in the classic version and saves time; it also thickens it so that the filling doesn’t slide off the sandwich. For those who aren’t familiar with the classic recipe, you can find my favorite here: Classic Beef Stroganoff
I like to make my own loaves of crusty bread for this sandwich because the filling is special and uses highest quality beef, but a freshly baked loaf from the bakery will work just fine. You can also add additional ingredients such as red and green pepper strips or even cheese (not recommended), but they aren’t authentic, so make sure you don’t call it beef stroganoff.

4 Servings

1 pound Beef Tenderloin

2 tablespoons butter
1 medium onion, quartered and sliced
8 ounces sliced fresh mushrooms

1 envelope ranch dressing and dip mix
2 tablespoons Dijon mustard
2 tablespoons catsup

1 cup sour cream

1 loaf French bread, sliced in half horizontally

  1. Trim the beef of all fat and any silverskin. Using a very sharp knife, slice as thinly as possible. Set aside.
  2. Melt the butter in a large skillet. Add the onions and mushrooms; stir over medium heat until the onions soften sprinkle with the ranch dressing.
  3. Add the beef and stir until just cooked through. Turn down the heat and stir in the sour cream. Keep warm on low heat.
  4. Place the cut loaf halves under the broiler cut side up. When brown, remove from the oven. Spread the filling evenly over the bottom of the loaf; place the top of the loaf over the filling. Press down a little and cut into 4 pieces. Serve immediately.

Amount Per Serving
Calories 450 Calories from Fat 250
Percent Total Calories From: Fat 56% Protein 26% Carb. 19%

Amount per serving:
Total Fat 28 g
Saturated Fat 11 g
Cholesterol 111 mg
Sodium 992 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 29 g

Vitamin A 12% Vitamin C 11% Calcium 0% Iron 24%

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