Sausage Stroganoff (Sweden)
Sausage Stroganoff (Korvstroganoff) isn't the typical beef and mushroom stroganoff you are probably used to, but man is it good! Sausage, onion and tomato marry into a hearty, warming sauce. Add some sour cream to the mix and you're in for an awesome cold-weather meal.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Lb Link Sausage Kielbasa, Link Bologna or Similar
- 1 Can Diced Tomatoes 14.5 Oz.
- 1 Medium Onion
- 3/4 C Sour Cream Or Crème Fraîche
- 1/4 C Extra Sour Cream for Garnish (Optional)
- 2 Tbsp Tomato Paste
- 1 Tbsp Cooking Oil
- Salt and Pepper to Taste
Instructions
- Heat the cooking oil in a pot over medium/high heat.1 Tbsp Cooking Oil
- Cut the sausage into 1/2 inch cubes. Quarter the onion and slice the quarters as thin as possible.1 Lb Link Sausage, 1 Medium Onion
- Add the sausage and onion to the pot along with a sprinkling of salt and cook for ten minutes, until the onion is translucent.Salt and Pepper to Taste
- Add in the tomato paste and cook another 5 minutes for a little caramelization.2 Tbsp Tomato Paste
- Pour in the can of tomatoes, including the juice, and the sour cream. Cover and simmer for 15 minutes.1 Can Diced Tomatoes, 3/4 C Sour Cream
- Season with salt and pepper to taste and serve over rice or pasta. Top with (optional) extra sour cream. The more well-known beef stroganoff is usually served over egg noodles, but this sausage stroganoff really works well over rice.
Notes
In selecting sausage for this dish, aim for a "lighter" style of sausage like kielbasa, bologna or British style links. The traditional sausage used is called falukorv and is similar to a link bologna. While you can certainly use these in a pinch, steer away from smoky, barbecue style sausage, ground sausage and Italian sausage. Cubed hot dogs might even work well here.
You can easily substitute 2 cups of tomato sauce for the tomato paste and diced tomatoes. Add it in when you would add the tomato paste.