Ingredients with Measurements:
- 1 pound of prinskorv sausages
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 tablespoons 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. Heat the olive oil in a large skillet over medium-high heat. Add the prinskorv sausages and cook until browned on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the butter and melt. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onions are translucent.
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 avoid lumps. Bring the mixture to a boil and then reduce the heat to low.
5. Add the prinskorv sausages back into the skillet and stir to combine. Simmer for 10-15 minutes until the sauce has thickened.
6. Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste.
7. Serve the stroganoff hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the sausages and mushrooms, low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Prinskorv sausages can be substituted with any other type of sausage.
- Beef broth can be substituted with vegetable broth or chicken broth.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced bell peppers or sliced carrots to the mushroom mixture for added flavor and nutrition.
- Use a mix of different mushrooms, such as shiitake, cremini, and oyster, for a more complex flavor.
- Add a splash of red wine to the sauce for a deeper flavor.
Tips and tricks:
- Don't overcrowd the skillet when cooking the sausages and mushrooms, as this will prevent them from browning properly.
- If the sauce is too thick, add a little more broth or water to thin it out.
- Serve the stroganoff over egg noodles, rice, 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 the stroganoff in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in individual bowls or on a large platter for family-style dining.
Garnishes:
Fresh parsley or chopped chives make a great garnish for this dish.
Pairings:
Serve the stroganoff with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Buttered egg noodles
Troubleshooting advice:
- If the sauce is too thin, add a little more flour to thicken it up.
- If the sauce is too thick, add a little more broth or water to thin it out.
Food safety advice:
- Make sure to cook the sausages and mushrooms to an internal temperature of 165°F to ensure they are fully cooked.
- 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 sauce.
Flavor profiles:
This dish is savory and creamy, with a rich umami flavor from the mushrooms and sausages.
Serving suggestions:
Serve the stroganoff with a side salad or steamed vegetables for a balanced meal.
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Region: Swedish