Stroganoff loaf is a quick and easy weeknight meal that most members of our family enjoy. I say “most” because there are very few things, aside from chicken nuggets and tacos, that all of the children can agree on. So when 2 or more enjoy something, I call it a win. And this is one of those recipes. Stroganoff, minus the noodles, served on a french bread loaf and baked in the oven. It’s delicious!
My friend, Tonya, shared this easy meal idea with us. She uses a stroganoff seasoning packet to make her sauce. You can totally go that route, but I am sharing my homemade sauce that I use when I make regular stroganoff over here. It is super easy to put together.
1 lb. ground turkey or beef
1 T. minced onions
Brown your meat with the onions. Drain excess fat and return to pan.
1 can cream of mushroom soup
1/4 c. sour cream
2 packets of beef bullion seasoning or 2 tsp. beef base
2 T. Worcestershire sauce
1/4 c. water (if needed)
Add ingredients over med heat until mixture starts to simmer. Remove from heat. If mixture seems too thick to spread, add the water and stir. I don’t usually add the water to mine.
You can add your sauce to your bread a couple of different ways.
#1: split your loaf in half and pour entire pan on, smothering one side (like in the photo above) and sprinkle with your favorite cheese blend.
#2: split your loaf and cover BOTH loaf halves with sauce, creating 2 loaves. Sprinkle with your favorite cheese blend.
Option number 1 is a knife and fork type meal. Option 2 is a finger food type meal. Both are delicious.
Bake @400 degrees for 15 minutes or until cheese is bubbly.
Let stand on baking sheet for 8-10 minutes before slicing.