Ground Beef Stroganoff Sandwiches
These hearty and satisfying sandwiches are a cross between sloppy joes and beef stroganoff.
Cook beef in a large skillet over medium high heat until no longer pink, about 5 minutes. Transfer to a bowl.
Add the oil to the same pan and heat over medium-high heat. Add onions and mushrooms; cook, stirring, 5 minutes or until mushrooms are tender and onions are beginning to brown.
Whisk together beef broth, almond milk and flour. Add to pan, bring to a boil, stirring constantly; reduce heat and simmer 3 minutes or until thickened.
Return beef to pan. Stir in mustard, Worcestershire, vinegar, salt, and pepper. Cook 2 minutes or until heated through.
Serve over buns. Sprinkle with parsley, if desired.
- 1 lb. lean ground beef
- 2 tsp. olive oil
- 1 cup chopped onion
- 1 package (8 oz.) sliced mushrooms
- 1 cup beef broth
- 1 cup Almond Breeze Original (or Unsweetened) almondmilk
- 2 Tbsp. plus 1 tsp. all-purpose flour
- 1 Tbsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- ½ tsp. balsamic vinegar
- ½ tsp. salt
- ¼ tsp. pepper
- Fresh chopped parsley; optional
- 4 hoagie buns
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