Karin Calloway

Food columnist for The Augusta Chronicle.

What's for Supper: Stroganoff Sloppy Joes

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Sloppy Joes are a weeknight family favorite that take me back to my childhood in the 1970s. This week, I’m giving them a Russian twist with my Stroganoff Sloppy Joes. This flavorful, creamy variation might just become your favorite version of the classic.

Stroganoff Sloppy Joes  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
Stroganoff Sloppy Joes

In addition to the browned ground beef in the traditional version, this variation has chopped mushrooms, green onions and garlic.

The beef is seasoned with Worcestershire sauce and is thickened with flour that’s whisked into some sour cream.

Whenever I serve sloppy Joes or hamburgers at home, I split the rolls and toast the cut sides in a skillet with some butter. It adds a nice, buttery crunch to the rolls, but it’s an optional step that you can leave out if you don’t want to wash another skillet.

STROGANOFF SLOPPY JOES

1 tablespoon olive, vegetable oil or butter

8 ounces sliced mushrooms

¼ cup chopped green onions

1 teaspoon minced fresh garlic, about 1 large clove

Salt and freshly ground black pepper, to taste

1 pound extra lean ground beef

2 teaspoons Worcestershire sauce

¾ cups sour cream

1 tablespoon all-purpose flour

4 French rolls or hamburger buns, split

1 tablespoon butter, optional

Heat the oil in a large skillet. Add the mushrooms, green onions and garlic and season with salt and pepper. Sauté until golden brown, about 5 minutes. Remove from the pan with a slotted spoon and set aside. Add the ground beef and cook until done, breaking up with a wooden spoon while it browns. Season to taste with salt and pepper.

Return the mushrooms to the skillet and add the Worcestershire sauce.

Whisk the sour cream and flour together in a small bowl and stir into the beef and mushroom mixture. Simmer for 10 minutes.

While the mixture simmers, melt the butter in a large nonstick skillet over medium-high heat. Toast the bun halves, split side down, in the butter until golden. Remove and set aside until the beef is ready to serve.

Divide the meat mixture among the bottom halves of the rolls or buns. Top with the bun or roll tops and serve.

Makes 4 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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