Sausage Stroganoff
This sounds good, nice use of the pork sausage and mushrooms. There is two shortcuts to use to cut costs but you have to plan this if using. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 250 grams dry egg noodles, (8 oz)
- 500 grams bulk pork sausage, (1 lb), (Shortcut)
- 250 grams fresh mushooms, button are perfect, sliced, (8 oz)
- 1 medium onion, diced
- 2 cloves garlic, smashed and minced
- 1/4 cup all purpose flour
- 1/4 teaspoon salt, and as desired, to taste
- 1/2 teaspoon paprika
- 1 1/2 cups beef broth, fresh or from powder
- 1 cup sour cream, (Shortcut)
- fresh parsley, chopped, for garnish
Instructions
- Heat a pot of salted water to boiling and cook the pasta to just tender. Drain and keep warm.
- Heat a large non stick pan and add the sausage, onion, garlic, and mushrooms. Cook, breaking up the sausage, until the meat is no longer pink and the onion is tender and the mushrooms have released their water, only takes about 6-8 minutes. Drain off the fat if any.
- Return to heat and stir in the flour, then the paprika, season with the salt to your taste.
- Slowly add the beef broth, while stirring. Keep stirring and bring to a boil, cook for about 1-2 minutes and the mixture will thicken. Turn off the heat but leaf on the same burner.
- Stir in the sour cream.
- Serve over the egg noodles and garnish with parsley if desired. Enjoy.
Notes
Low cost. The use of the shortcuts are highly recommended.
Shortcuts: Pork Sausage, Sour Cream.
Adapted from an internet recipe.
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