Hot dogs should never get boring. I make them often, especially during the nicer weather months of the year. Fortunately, it takes very little effort to transform a normal dog into something fantastic. These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. For easy outdoor cooking, cook the onions and mushrooms on the same grill you cook the dogs on, using a vegetable basket or griddle.
No Boring Hot Dogs Here
A nice Italian sausage or bratwurst can be substituted for hot dogs for an even more amazing dish. But using a regular, good ole dog will still make for an outstanding Stroganoff hot dog!
If you prefer to make your dogs in the air fryer, go for it! No matter how you cook them, try my little ‘trick’ for hot dog greatness. Cut a shallow slit down one edge of the dog before cooking. As it cooks, the dog will open up slightly. When you put it on the bun, put it in cut-side up. That’ll give the toppings a place to settle into instead of sliding off!
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Also try the Capone hot dog.
Stroganoff Hot Dogs
Equipment
Ingredients
- 2 hot dog buns
- 2 hot dogs
- 1 teaspoon olive oil
- ¼ cup mushrooms fresh, sliced
- ¼ cup sweet onion sliced
- ¼ cup iceberg lettuce shredded
- ½ Roma tomato seeded, chopped
- 1-2 tablespoons sour cream
- 2 slices Swiss cheese
Instructions
- Toast the buns, if desired
- Cook the hot dogs on the grill or per package instructions.
- Mix the mushrooms and sweet onion with the oil.
- Saute in a skillet over medium heat or on the grill until just turning tender.
- In a medium bowl combine the cooked onion and mushroom, the lettuce, tomato and sour cream. Stir well.
- Top buns with a slice of cheese each.
- Add the hot dogs and onion mixture. Enjoy!
Notes
Nutrition
Nutritional values are approximate.
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