Ingredients with Measurements:
- 1 lb. Vossakorv sausage, sliced into rounds
- 1 lb. mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. 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 olive oil and butter in a large skillet over medium-high heat.
2. Add the sliced Vossakorv sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
3. Add the sliced mushrooms to the same skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Remove from the skillet and set aside.
4. Add the diced onion to the same skillet and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
5. Sprinkle the flour over the onions and garlic and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
7. Add the cooked Vossakorv sausage and mushrooms back to the skillet and stir to combine.
8. Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste.
9. Cook for another 5-10 minutes until the sauce is heated through and the flavors have melded together.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the sausage, mushrooms, onions, and garlic. Low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 425
Fat: 34g
Carbohydrates: 11g
Protein: 20g
Sodium: 810mg
Sugar: 4g
Substitutions for ingredients:
- Any type of sausage can be used in place of Vossakorv.
- Button mushrooms, cremini mushrooms, or shiitake mushrooms can be used instead of sliced mushrooms.
- Vegetable broth or chicken broth can be used instead of beef broth.
- Greek yogurt or crème fraîche can be used instead of sour cream.
Variations:
- Add diced bell peppers or sliced carrots to the skillet with the onions for added flavor and nutrition.
- Use a combination of different types of mushrooms for a more complex flavor.
- Add a splash of red wine or brandy to the sauce for a richer flavor.
- Serve over egg noodles or rice instead of mashed potatoes.
Tips and tricks:
- Make sure to brown the sausage and mushrooms well before removing them from the skillet. This will add depth of flavor to the dish.
- Use a wooden spoon or spatula to stir the sauce constantly while adding the broth to prevent lumps from forming.
- Don't let the sauce boil once the sour cream has been added, as it may curdle.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in a large serving bowl or on individual plates. Garnish with chopped fresh parsley for a pop of color.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
- Serve with mashed potatoes, egg noodles, or rice.
- A side salad or steamed vegetables would be a great accompaniment.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add a little more broth or water to thin it out.
- If the sauce is too thin, whisk together a little more flour with some cold water and add it to the skillet, stirring constantly, until the sauce thickens.
Food safety advice:
- Make sure to cook the sausage and mushrooms thoroughly to prevent any foodborne illnesses.
- 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 in a sour cream sauce, but variations with other meats, such as chicken or mushrooms, have become popular over time.
Flavor profiles:
This dish is savory and creamy, with a hint of tanginess from the sour cream. The Vossakorv sausage adds a smoky, meaty flavor, while the mushrooms provide an earthy note.
Serving suggestions:
This dish is perfect for a cozy dinner at home with family or friends. Serve with a side of mashed potatoes and a glass of red wine for a complete meal.
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Region: Swedish