Open Faced Stroganoff Sandwich
Elevate your weeknight dinner game with this hearty and indulgent Open-Faced Stroganoff Sandwich. Combining the rich flavors of tender, seared beef sirloin, caramelized onions, and earthy cremini mushrooms in a creamy sour cream and Dijon mustard sauce, this dish transforms classic beef stroganoff into an irresistible sandwich. Served over thick, toasted country-style bread, each bite boasts a perfect balance of savory umami and velvety texture. Quick and easy to prepare in just 30 minutes, this recipe is ideal for busy nights yet impressive enough for casual entertaining. Garnish with fresh parsley for a pop of color and freshness, and serve this comforting delight hot for a truly satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 pound Beef sirloin (thinly sliced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion (finely chopped)
- 1.5 cups Cremini mushrooms (sliced)
- 1 tablespoon All-purpose flour
- 1 cup Beef broth
- 0.5 cup Sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 4 slices Country-style bread (thick slices, toasted)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the thinly sliced beef with salt and black pepper. Add the beef to the skillet and cook until browned on both sides, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the sliced mushrooms and cook until they release their moisture and are lightly browned, about 7-8 minutes.
Sprinkle the flour over the onions and mushrooms, then stir to evenly coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually add the beef broth to the skillet, stirring constantly to create a smooth sauce. Let the mixture simmer for 3-4 minutes until slightly thickened.
Lower the heat and stir in the sour cream and Dijon mustard until the sauce is creamy and smooth. Do not let it boil after adding the sour cream to avoid curdling.
Return the cooked beef to the skillet, tossing it in the sauce to heat through, about 2 minutes.
Taste and adjust seasoning, adding more salt or pepper as needed.
To assemble, place one toasted slice of country-style bread on a plate. Spoon the stroganoff mixture generously over the toast.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 4959 mg | 216% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 22.8 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 347 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
