Ingredients with Measurements:
- 1 package of blóðpylsa (Icelandic blood sausage)
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 tablespoon of flour
- 1 cup of beef broth
- 1 cup of sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Remove the casing from the blóðpylsa and slice it into rounds. Set aside.
2. In a large skillet, heat the butter and olive oil over medium-high heat.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
5. Sprinkle the flour over the mushroom mixture and stir to combine.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.
7. Add the sliced blóðpylsa to the skillet and stir to combine.
8. Reduce the heat to low and simmer for 10-15 minutes, or until the blóðpylsa is heated through and the sauce has thickened.
9. Stir in the sour cream and season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking mushrooms and onion, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 30g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Blóðpylsa can be substituted with any type of sausage.
- Beef broth can be substituted with chicken or vegetable broth.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced bell peppers or sliced carrots to the skillet for added color and flavor.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor profile.
- Add a splash of red wine to the sauce for a richer flavor.
Tips and tricks:
- Be sure to cook the mushrooms until they release their moisture and start to brown. This will give them a deeper flavor.
- Stir the sauce constantly when adding the flour and broth to prevent lumps from forming.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stroganoff in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in a large bowl or on individual plates, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Egg noodles
Troubleshooting advice:
- If the sauce is too thin, add a bit more flour to thicken it.
- If the sauce is too thick, add a bit more broth or milk to thin it out.
Food safety advice:
- Be sure to cook the blóðpylsa and mushrooms to a safe internal temperature of 165°F (74°C).
- Store leftovers promptly in the refrigerator.
Food history:
Stroganoff is a Russian dish that traditionally features sautéed beef in a sour cream sauce. This version uses blóðpylsa, a type of blood sausage from Iceland, for a unique twist on the classic dish.
Flavor profiles:
Savory, earthy, tangy
Serving suggestions:
Serve hot with a side of roasted vegetables or mashed potatoes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Icelandic