For an American take on classic Russian comfort food, we turn beef stroganoff into a sandwich. It comes together fast, and our family devours it.
—ALISON GARCIA BEATRICE, NE
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 pound ground beef
1 cup sliced fresh mushrooms
1 small green pepper, finely chopped
1 small onion, finely chopped
1 envelope ranch dip mix
3/4 cup sour cream
1 loaf (about 8 ounces) French bread
2 cups shredded part-skim mozzarella cheese
1. Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in dip mix and sour cream.
2. Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat 1-2 minutes or until lightly toasted. Remove from broiler.
3. Spoon the beef mixture over the bread. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is lightly browned. To serve, cut each into three pieces.