Beef Stroganoff French Bread Toasts
Beef Stroganoff French Bread Toasts is a classic comfort food mash-up. Made with a sauteed mushroom and beef sauce piled-high on French bread, and baked until cheesy!
Ingredients
- 1 loaf 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 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
- 2 cups Shredded havarti cheese
- Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray and set aside. Place the French loaf halves on the baking sheet and scoop out some of the extra bread, leaving room to nestle the beef stroganoff. Set the baking sheet aside.
- In a large Dutch oven preheated to medium-high heat, add the olive oil and mushrooms. Saute the mushrooms until slightly golden brown, about 3 minutes, and then add 1/2 tsp of kosher salt and 1/2 tsp of pepper. Keep sauteing the mushrooms until they are golden brown. Using a slotted spoon, remove the mushrooms from the Dutch oven and place them into a mixing bowl. Set mushrooms aside.
- Turn the heat to medium and melt the butter in the Dutch oven. Once the butter has melted, add the onion, garlic, 1/2 tsp of kosher salt, and 1/2 tsp of ground pepper. Saute the veggies until they are softened. Next, add the ground beef and using a wooden spoon to break up the meat, cook the beef until it is no longer pink, or for about 5 minutes. Add the cooked mushrooms back in and stir to thoroughly combine.
- Add the flour and paprika to the ground beef and begin to stir until the flour has been cooked out, or about 1 to 2 minutes. Next, pour in the beef stock and stir to make sure everything is well combined. Bring the ingredients in the Dutch oven to a boil and then lower to a simmer. Simmer the mixture for about 10 minutes and then remove the Dutch oven from the heat. Stir in the Dijon mustard and sour cream.
- Next, divide the beef stroganoff mixture between the two loaf halves. Top each halve with 1 cup of shredded cheese. Place the baking sheet into the oven and bake the loaves for about 15 minutes or until the cheese is golden and bubbly. Remove the baking sheet from the oven and let the loaves cool for a few minutes. Once cooled, cut the loaves into squared-sized toasts and garnish with tops of parsley!
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!