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Easy Stroganoff Recipe

Ingredients

1 (12 ounce) can refrigerated breakfast pastry

1 (15 ounce) can tomato sauce

1/2 cup dry milk powder

5 eggs

3/4 cup butter, softened

1 teaspoon vanilla extract

1 1/2 teaspoons almond extract

1 cup all-purpose flour

2 tablespoons confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 8 10 inch round silver biscuit pans.

Place breakfast pastry onto a baking sheet. Slice each biscuit into 1/3 inch strips and sandwich between two sheets of waxed paper. Reserve one strip of dough for the filling. Place a tablespoon of tomato sauce over each biscuit, stirring until sauce is evenly distributed.

Place cooked sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage, drain fat and transfer to prepared pans.

In a large bowl, combine tomato sauce, milk powder, eggs, butter, and vanilla. Beat with a wooden spoon until well blended. Stir with 1 1/2 teaspoons of flour, fold into sauce and fold into filling. Spread about 1/4 inch from edge of foil over top of chunky pastry.

Bake in preheated oven for 30 minutes. Cool and cut into squares. Serve immediately.