Beef Stroganoff French Bread Toasts

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!

Course Appetizer

Cuisine American

Keyword beef stroganoff, french bread

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 345kcal

Author Nicole

Cost $15

Equipment

Large skillet
sheet pan

Ingredients

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

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.

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