German > Sausage > Bockwurst

Bockwurst and Mushroom Stroganoff Recipe

Ingredients with Measurements:
- 1 pound Bockwurst sausages, sliced
- 1 pound mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons

Step-by-step instructions:
1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the sliced Bockwurst sausages and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and are tender, about 10 minutes.
5. Sprinkle the flour over the mushrooms and stir to combine.
6. Slowly pour in the beef broth, stirring constantly to avoid lumps.
7. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
8. Stir in the sour cream and Dijon mustard until well combined.
9. Add the cooked Bockwurst sausages back to the skillet and stir to coat with the sauce.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 425
Fat: 35g
Protein: 18g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 800mg

Substitutions for ingredients:
- Bockwurst sausages can be substituted with any other type of sausage, such as bratwurst or kielbasa.
- Beef broth can be substituted with chicken or vegetable broth.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.

Variations:
- Add sliced bell peppers or diced tomatoes for extra flavor and color.
- Use Greek yogurt instead of sour cream for a healthier option.
- Make it vegetarian by substituting the Bockwurst sausages with sliced portobello mushrooms.

Tips and tricks:
- Make sure to slice the mushrooms and sausages evenly for even cooking.
- Don't overcook the sour cream or it may curdle.
- Serve over egg noodles or mashed potatoes for a hearty meal.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a large bowl or on individual plates, garnished with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine or a cold beer.

Suggested side dishes:
- Egg noodles or mashed potatoes
- Steamed green beans or broccoli
- Caesar salad or mixed greens with vinaigrette

Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it.

Food safety advice:
- Make sure to cook the sausages until they are fully cooked and no longer pink in the middle.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Stroganoff is a Russian dish that originated in the 19th century. It was named after the Stroganov family, who were wealthy merchants and landowners in Russia.

Flavor profiles:
Savory, creamy, tangy, and hearty.

Serving suggestions:
Serve hot with a side of egg noodles or mashed potatoes.

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Region: German

Taste: Savory, Rich, Creamy, Earthy, Umami