Beef Stroganoff French Bread Toasts
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Beef Stroganoff French Bread Toasts
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These Beef Stroganoff French Bread Toasts are exactly as they sound. Creamy beef stroganoff filling nestled into French bread and topped with gooey cheese. Such a fun handheld version of a classic!
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Ingredients
- 1 French bread loaf, sliced in half
- 1 tbsp olive oil
- 1 1/4 cups cremini mushrooms
- 1 tsp kosher salt divided
- 1 tsp black pepper ground, divided
- 3 tbsp butter unsalted
- 1 cup yellow onion diced
- 1 garlic clove, minced
- 1 lb ground beef lean
- 3 tbsp all-purpose flour
- 2 tsp paprika
- 1 1/2 cups beef broth
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 2 cups havarti cheese shredded
- parsley freshly chopped for garnish
Instructions
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Place bread loaves on the the baking sheet and scoop out some of the bread, leaving room for the filling. Set aside.
- In a large Dutch oven preheated to medium-high, add the olive oil and mushrooms. Saute the mushrooms until slightly golden brown, about 3 minutes, and then add 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Continue to cook the mushrooms until they're golden brown, another 2-3 minutes. Use a slotted spoon to remove the mushrooms and set aside.
- Turn the heat to medium and melt the butter in the same Dutch oven. Once the butter has melted, add the onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Saute the veggies until they are softened, about 3-4 minutes. Add the ground beef and use a wooden spoon to bread them meat up, cook until beef is no longer pink, about 5 minutes. Add the cooked mushrooms back in and stir to combine.
- Add the flour and paprika to the beef mixture and stir, cook until the flour has cooked out, about 1 minute. Pour in the beef broth and stir to combine. Bring everything to a boil and then reduce to a simmer. Simmer the mixture for about 10 minutes until thickened. Remove from heat and stir in mustard and sour cream.
- Divie the beef stroganoff mixture between the two loaf halves. Top each half with 1 cup of shredded cheese. Place the baking sheet in the oven and baked for about 15 minutes or until the cheese is melted and bubbly. Remove from oven and cool for a few minutes. Once you can handle them, cut into square toasts and garnish with parsley.
Nutrition Information
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Serving
1serving
Calories
345kcal
(17%)
Carbohydrates
32g
(11%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
60mg
(20%)
Sodium
825mg
(34%)
Potassium
373mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
561IU
(11%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 825mg | 34% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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