Ingredients with Measurements:
- 1 pound Oxford sausage, sliced
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Add the sliced Oxford sausage and cook until browned, about 5-7 minutes.
3. Remove the sausage from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-5 minutes.
5. Add the sliced mushrooms to the skillet and sauté until they release their moisture and are browned, about 5-7 minutes.
6. Sprinkle the flour over the mushrooms and stir to combine.
7. Gradually add the beef broth to the skillet, stirring constantly to prevent lumps.
8. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
9. Stir in the cooked Oxford sausage and sour cream, and season with salt and pepper to taste.
10. Simmer the stroganoff for another 5-7 minutes, or until heated through.
11. Serve the stroganoff hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Protein: 20g
Carbohydrates: 14g
Fiber: 2g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Any type of sausage can be used instead of Oxford sausage.
- 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 diced bell peppers or chopped tomatoes for extra flavor and color.
- Use egg noodles or rice instead of pasta.
- Add a splash of Worcestershire sauce or red wine for extra depth of flavor.
Tips and tricks:
- Make sure to slice the sausage and mushrooms evenly for even cooking.
- Use a wooden spoon or spatula to stir the stroganoff to prevent scratching the skillet.
- If the sauce is too thick, add more broth or sour 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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in a large bowl or on individual plates, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine or beer.
Suggested side dishes:
- Steamed broccoli or green beans
- Roasted potatoes or sweet potatoes
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the sauce is too thick, add more broth or sour cream to thin it out.
Food safety advice:
- Make sure to cook the sausage and mushrooms thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stroganoff is a Russian dish that originated in the 19th century. It typically consists of sautéed beef, mushrooms, and sour cream, served over noodles or rice.
Flavor profiles:
Savory, creamy, and slightly tangy
Serving suggestions:
Serve the stroganoff hot, garnished with chopped parsley, and with a side salad or steamed vegetables.
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