Beef Sandwiches Stroganoff
rec.food.cooking/Richard Cody (1998)
Yield: 4 servings

You can use leftover roast beef or buy sliced roast beef from the deli to make these great hot, open-faced sandwiches. Use fat-free gravy and fat-free sour cream to significantly reduce the fat.

4 oz can mushroom stems & pieces, drained
1 1/2 cups leftover beef gravy or 18 oz jar prepared beef gravy
1/2 cup sour cream
8 thin slices roast beef
4 slices bread

In a large skillet over medium heat, stir mushrooms and gravy until hot.

Stir in sour cream until smooth. Add roast beef slices and cook until heated through. Top each slice of bread with two roast beef slices and some gravy and serve open-faced.