Ground Beef Stroganoff Sandwich

Two open-faced sandwiches topped with mushroom stroganoff mixture on a brown plate.

A ground beef stroganoff sandwich made with skillet-cooked ground beef, mushrooms, and onions finished in a creamy stroganoff sauce and served open-faced over toasted rolls.

Course Main Dishes

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 451kcal

Author Diane Gail

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 small yellow onion sliced
3 large garlic cloves pressed
8 ounces portobello mushrooms cleaned and sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup half and half
1/2 cup sour cream
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 kaiser rolls toasted
dried parsley garnish (optional)

US Customary - Metric

Instructions

Brown the ground beef in a 10-inch skillet over medium heat until fully cooked and lightly browned. Transfer the beef to a bowl and set aside.
Add a small amount of oil to the same skillet and cook the onions over medium heat until partially tender. Stir in the garlic and cook for about 1 minute until fragrant.
Add the mushrooms to the skillet with the onions and cook until tender. Transfer the mushroom and onion mixture from the skillet and set aside with the cooked beef.
Melt the butter in the skillet over medium heat. Whisk in the flour until smooth and cook for 1 minute to remove the raw flour taste.
Slowly whisk in the beef broth, then add the half and half, sour cream, Worcestershire sauce, salt, and pepper. Cook while stirring until the sauce thickens.
Return the cooked beef, mushrooms, and onions to the skillet and stir until evenly coated in the sauce and heated through.
Spoon the stroganoff mixture over toasted rolls and serve immediately.

Notes

Choose ground beef with some fat: An 80/20 blend provides better flavor and keeps the beef tender while it cooks.
Use portobello mushrooms when possible: Portobello mushrooms provide a deeper savory flavor than white button mushrooms and complement the stroganoff sauce well.
Cook the roux briefly before adding liquids: Letting the butter and flour cook for about 1 minute removes the raw flour taste and improves the sauce flavor.
Adjust the sauce thickness if needed: Stir in a small splash of beef broth if the sauce thickens too much so it spoons easily over the rolls.
Toast the rolls before assembling: Lightly toasted rolls hold their structure better under the warm stroganoff mixture and help prevent sogginess.

Nutrition