Ingredients with Measurements:
- 1 pound Westfälische Rinderwurst, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the sliced Westfälische Rinderwurst and cook until browned, about 5-7 minutes.
3. Remove the sausage from the skillet and set aside.
4. In the same skillet, add the chopped onion and garlic and cook until softened, about 3-5 minutes.
5. Add the sliced mushrooms and cook until they release their liquid and are browned, about 5-7 minutes.
6. Sprinkle the flour over the vegetables and stir to combine.
7. Gradually add the beef broth, stirring constantly to prevent lumps.
8. Add the Dijon mustard and Worcestershire sauce and stir to combine.
9. Return the cooked Westfälische Rinderwurst to the skillet and stir to coat with the sauce.
10. Reduce the heat to low and simmer for 10-15 minutes, until the sauce has thickened.
11. Remove the skillet from the heat and stir in the sour cream.
12. Season with salt and pepper to taste.
13. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the sausage, onions, and mushrooms
- Low heat for simmering the sauce
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 365
- Fat: 28g
- Carbohydrates: 9g
- Protein: 18g
Substitutions for ingredients:
- Any type of sausage can be used in place of Westfälische Rinderwurst
- Button mushrooms can be used instead of sliced mushrooms
- Cornstarch can be used instead of flour to thicken the sauce
- Greek yogurt can be used instead of sour cream for a healthier option
Variations:
- Add diced bell peppers for extra flavor and color
- Use ground beef instead of sausage for a different texture
- Add a splash of red wine for a richer flavor
Tips and tricks:
- Be sure to brown the sausage well before removing it from the skillet
- 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 beef broth may already be salty
Storage instructions:
- Store any leftover Westfälische Rinderwurst Stroganoff 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 over egg noodles or mashed potatoes for a hearty meal
- Garnish with chopped parsley or chives for a pop of color
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal
- Pair with a glass of red wine for a sophisticated dinner
Suggested side dishes:
- Egg noodles
- Mashed potatoes
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, add more flour or cornstarch to thicken it
- If the sauce is too thick, add more beef broth to thin it out
Food safety advice:
- Cook the sausage to an internal temperature of 160°F to ensure it is fully cooked
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Westfälische Rinderwurst is a type of German sausage made from beef and pork
Flavor profiles:
- Savory, creamy, tangy
Serving suggestions:
- Serve hot with a side of egg noodles or mashed potatoes
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Region: German