Ingredients with Measurements:
- 1 pound verivorst sausage, sliced
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 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 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 verivorst sausage and cook until browned, stirring occasionally, for about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, stirring occasionally, for about 3 minutes.
5. Add the sliced mushrooms and cook until they release their moisture and are tender, stirring occasionally, for about 5 minutes.
6. Sprinkle the flour over the mushroom mixture and stir to combine.
7. Slowly pour in the beef broth while stirring constantly to prevent lumps.
8. Bring the mixture to a simmer and cook until the sauce thickens, stirring occasionally, for about 5 minutes.
9. Add the cooked verivorst sausage back to the skillet and stir to combine.
10. Remove the skillet from the heat and stir in the sour cream until well combined.
11. Season with salt and pepper to taste.
12. Garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 42g
- Carbohydrates: 12g
- Protein: 24g
Substitutions for ingredients:
- Verivorst sausage can be substituted with any smoked 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 zucchini for extra vegetables.
- Use egg noodles instead of rice or serve over mashed potatoes.
- Add a splash of red wine for extra depth of flavor.
Tips and tricks:
- Make sure to slice the verivorst sausage thinly for even cooking.
- Don't overcrowd the skillet when cooking the mushrooms to ensure they cook evenly.
- Use a wooden spoon or spatula to stir the sauce to prevent scratching the skillet.
Storage instructions:
- Store leftovers 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 the Verivorst and Mushroom Stroganoff over a bed of rice or mashed potatoes.
- Garnish with chopped fresh parsley for a pop of color.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the verivorst sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stroganoff is a Russian dish that originated in the 19th century. It typically consists of sautéed beef in a sour cream sauce.
Flavor profiles:
- Savory, smoky, creamy
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Estonian