Ingredients with Measurements:
- 1 pound Extrawurst sausage, sliced into rounds
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 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. Heat the olive oil in a large skillet over medium-high heat. Add the sliced Extrawurst sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms and sauté until the mushrooms are tender and browned, about 10 minutes.
3. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
4. Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until the sauce has thickened.
5. Stir in the sour cream and Dijon mustard. Add the cooked Extrawurst sausage back to the skillet and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the sausage
Medium heat for sautéing the onion and mushrooms
Simmer for cooking the sauce
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Any type of sausage can be used instead of Extrawurst.
- Button mushrooms or cremini mushrooms can be used instead of sliced mushrooms.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add sliced bell peppers or diced tomatoes to the mushroom mixture for extra flavor and color.
- Use egg noodles instead of rice or serve the stroganoff over mashed potatoes.
- Add a splash of red wine to the sauce for a richer flavor.
Tips and tricks:
- Make sure to slice the sausage and mushrooms evenly for even cooking.
- Use a wooden spoon to stir the sauce to prevent scratching the skillet.
- Taste the sauce before adding salt and pepper, as the sausage and broth may already be salty.
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 medium heat until heated through.
Presentation ideas:
Serve the stroganoff in a large serving bowl or on individual plates. Garnish with fresh parsley for color.
Garnishes:
Fresh parsley or chopped chives can be used for garnish.
Pairings:
This dish pairs well with a green salad or steamed vegetables.
Suggested side dishes:
Rice or mashed potatoes make great side dishes for this stroganoff.
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or sour cream to thin it out.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the sausage and mushrooms to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Stroganoff is a Russian dish that originated in the mid-19th century. It typically consists of sautéed beef in a sour cream sauce.
Flavor profiles:
This stroganoff is savory and creamy with a hint of tanginess from the sour cream and Dijon mustard.
Serving suggestions:
Serve this stroganoff as a main dish for dinner or lunch.
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Region: German