A delicious sandwich with the rich flavors of classic Russian Beef Stroganoff, served on a warm bun. I like this with a slice of tomato on the meat, under the bun top, for a little added juicy flavor.
Course Main Course
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4hungry people
Author YummyEats.com, adapted from a retro newspaper recipe circa 1962
Ingredients
1poundBeef(Top Round Steak or similar)
3tablespoonsButter
2cupssliced, fresh Mushrooms
1/4cupFlour
1/2teaspoonSalt
1/4cupSherry(plus extra, as needed during cooking)
2heaping tablespoonsDiced Pimientos, drained
1/2cupSour Cream
4Sandwich or Hamburger Buns
Instructions
Slice the Beef against the grain into 2-inch to 3-inch thin strips.
Melt Butter in a skillet over medium heat (Note: use a skillet or saute pan that has a tight fitting lid).
Add the sliced Mushrooms to the pan and saute until lightly browned. Remove Mushrooms into bowl and set aside, leaving remaining Butter in the pan.
In a medium bowl, combine the Flour and Salt. Roll the Beef strips in the Flour mixture to completely coat.
Add the flour-coated Beef to the remaining Butter in the pan and brown over medium heat.
Turn down heat to low, pour Sherry over meat in pan and cover tightly with lid. Turn your heat very low to gently simmer until very tender - at least one hour, we like two hours plus. (Note: check occasionally to make sure there is still liquid, and add more Sherry if needed.)
Mix in the sauteed Mushrooms, Pimientos, and Sour Cream. Heat thoroughly.
While your Stroganoff continues to heat, warm your Sandwich Buns (we like to wrap the Buns in foil and warm up in a 250 degree oven). If you are using a softer type of bun (such as a regular Hamburger Bun), toast the buns on the cut sides before warming.
Spoon the Stroganoff over the Bun bottoms and place Bun tops on top of the meat. Serve and enjoy!