The recipe for these Beef Stroganoff Toasts are from Lauren Grier’s new cookbook, Modern Comfort Cooking, pick up a copy of yours today!
Leave it to Lauren from Climbing Grier Mountain to make something as delicious as Beef Stroganoff, even better.
Yep. I said it; these Beef Stroganoff toasts are EVEN BETTER than classic beef stroganoff.
I’m obsessed. And so is my entire family.
Well, because she takes all of the good stuff about beef stroganoff, which for me, is the tangy sour cream sauce smothered over tender beef , stuffs it into a bread vessel and then smothers it with cheese. What could be better than that?
I’ve had this infatuation with beef stroganoff since I was a little kid, and despite it’s namesake, it’s not because I was this huge fan of beef. In fact, as a child I would repeatedly pretend to eat beef when it was served to me, and then secretly stuff it into my napkin for my poor mother to discover later on when she did washed all of the napkins. Gross.
Up until I was about eight or nine, I would turn down beef stew, steaks, and pretty much anything else that even resembled beef. Except for beef stroganoff. At some point, I fell in love with the creamy, savory sauce, and it’s stuck throughout my adulthood.
I’ve been making it for years now, so when I was reading through Lauren’s new cookbook, Modern Comfort Cooking, I knew immediately that her version was going to be my inaugural recipe. I absolutely love the idea of using ground beef instead of steak, and actually I think it packs way more flavor than the original.
All of the classic ingredients are there: mushrooms, butter (yes!), plenty of onion, beef stock, tangy Dijon mustard, and of course sour cream. She also uses a little bit of paprika which gives it this beautiful color and an underlying flavor I adore.
Unlike the classic version which is typically made sans cheese, this guy is topped off with with plenty of shredded Havarti cheese that complements the filling perfectly. Plus, it melts beautifully when it’s all popped into the oven.
I think maybe what I love most about this, is that it was obviously delicious straight from the oven, but when both my husband and I had leftovers the next day, it was just as good.
This is just one of the lust-worthy recipes in Lauren’s new book, and I can’t wait to try some of the others like Quinoa Cake Huevos Rancheros Benedict, Chicken Cheesesteak Baked Ziti, and Jambalaya Spaghetti Pie, among many, many others.
Thanks to Lauren for letting us have a sneak peak, and make sure to pick up a copy of yours stat!
- 1 loaf of French bread, sliced in half
- 1 tbsp olive oil
- 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 garlic clove, minced
- 1 lb lean ground beef
- 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 shredded havarti cheese
- Freshly chopped parsley for garnish
- Large skillet
- sheet pan
- 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.