Ingredients
Bread Base
- 1 loaf French bread, sliced in half
- 1 tbsp Olive oil
Beef Stroganoff Filling
- 1 1/4 cups Cremini mushrooms
- 1 tsp Kosher salt, divided
- 1 tsp Ground pepper, divided
- 3 tbsp Unsalted butter
- 1 cup Diced yellow onion
- 1 clove Garlic, minced
- 1 lb Ground beef
- 3 tbsp All-purpose flour
- 2 tsp Ground paprika
- 1 1/2 cups Beef broth
- 1 tsp Dijon mustard
- 1/2 cup Sour cream
Topping and Garnish
- 2 cups Shredded Havarti cheese
- Fresh chopped parsley, for garnish
Instructions
- Prepare the French Bread Base: Preheat the oven to 400°F (204°C). Line a baking sheet with foil and spray it with non-stick cooking spray. Place the French loaf halves cut side up on the baking sheet and scoop out some of the bread interior to create space for the stroganoff mixture. Set aside.
- Sauté the Mushrooms: Heat a large Dutch oven over medium-high heat and add the olive oil and cremini mushrooms. Sauté until slightly golden, about 3 minutes, then season with 1/2 tsp kosher salt and 1/2 tsp ground pepper. Continue cooking until mushrooms are fully golden brown. Remove with a slotted spoon to a mixing bowl and set aside.
- Cook Onions, Garlic, and Ground Beef: Turn heat to medium and melt the unsalted butter in the Dutch oven. Add diced onions, minced garlic, 1/2 tsp kosher salt, and 1/2 tsp ground pepper. Sauté until softened. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink (about 5 minutes). Return the cooked mushrooms to the pot and mix well.
- Make the Stroganoff Sauce: Stir in the all-purpose flour and ground paprika and cook, stirring constantly, for 1-2 minutes to remove raw flour taste. Pour in the beef broth and stir thoroughly. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer for about 10 minutes until thickened. Remove from heat and stir in the Dijon mustard and sour cream until smooth.
- Assemble and Bake: Spoon the beef stroganoff mixture evenly into the hollowed-out French loaf halves. Top each half with 1 cup of shredded Havarti cheese. Bake in the preheated oven for about 15 minutes or until the cheese is melted, golden, and bubbly.
- Serve: Remove from oven and let cool for a few minutes. Cut the loaves into square-sized toasts and garnish with fresh chopped parsley. Serve warm and enjoy!
Notes
- Use a large Dutch oven or heavy-bottomed skillet for even cooking of the stroganoff mixture.
- For a richer flavor, Havarti cheese can be substituted with Gruyère or Swiss cheese.
- Be sure to simmer the stroganoff sauce long enough to thicken and develop flavor without curdling the sour cream.
- The French bread can be lightly toasted before assembling to prevent sogginess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
