Sausage Stroganoff (Korvstroganoff)
DESCRIPTION
Weekday and Swedish classic: Korvstroganoff! Probably one of the quickest, most commonly cooked Swedish dishes there is, where most have their own personal twist on the original recipe.
In my opinion, the onion and sausage should be cooked separately to really boost the flavors. The onion needs time and low heat to caramelize and develop that rich umami, and the sausage needs high heat to really crisp up and get a nice maillard, at temperatures that would burn the onion.
If you want to make this vegetarian, you can replace the sausage with halloumi that you cook the same way you would cook the sausage. It also works with using beans instead, which you then would add in the end. To compensate for the lack of crispness if using beans, I would recommend serving the bean stroganoff with something crispy on top, e.g. roasted seeds or breadcrumbs.
INGREDIENTS (6 Portions)
2 yellow onions
2-3 garlic cloves
600 g Falu sausage with as high meat % as you can find
2-3 tbsp tomato puree
3 dl cream
2 dl creme fraiche
1 tbsp concentrated beef stock + 1-2 dl water
1 tsp Dijon mustard
Salt, freshly ground black pepper
A bunch of parsley
6 portions Basmati Rice
INSTRUCTIONS
Finely chop the onions and garlic. Fry in butter and oil on low to medium heat for 10-15 min. Set aside.
Cut the sausage in thin strips. In the same pan (with no onion whatsoever, otherwise it will burn), fry the sausage on medium to high heat in oil until really crisp.
Once done, add 2-3 tbsp of tomato puree and fry a couple of min. Reduce heat and add cream, creme fraiche, water, beef stock, 1 tsp of dijon mustard, salt and lots of freshly ground black pepper. Bring to a boil and simmer for 5 min.
Taste and adjust seasoning and stir in finely chopped parsley.
Boil rice. Serve!
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