Korv Stroganoff
Swedish beef and sausage stroganoff with a rich, tangy sour cream sauce over egg noodles. A warming Scandinavian comfort dish that's elegant enough for company but simple enough for weeknight cooking.
- Total time
- 35 min
- Servings
- 4
- Calories
- 625
- Protein
- 52g
Ingredients
- 1 lb beef sirloin, thinly sliced
- ¾ lb Swedish beef sausage (or bratwurst), cut into 1-inch rounds
- 1 large yellow onion, sliced
- 10 oz mushrooms, sliced thin
- 1 cup beef broth
- 1.5 tbsp Dijon mustard
- ¾ cup sour cream
- 1 tbsp tomato paste
- 12 oz egg noodles
- 2 tbsp olive oil
- 1 to taste salt and pepper
- 2 tbsp fresh dill or parsley, chopped
Instructions
- 1
Place the beef sirloin on a cutting board and slice it against the grain into thin strips, each about 1/8 inch thick and 2 inches long—like slicing steak for a stir-fry.
- 2
Cut the sausage links crosswise into 1-inch-thick rounds, like slicing a log of cookies.
- 3
Peel the onion, cut it in half from root to tip, then place flat-side down and slice lengthwise into thin strips about 1/4 inch wide.
- 4
Place each mushroom cap on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like slicing bread.
- 5
Bring a large pot of salted water to a boil over high heat—the water should roll rapidly, about 8 minutes.
- 6
While water boils, heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Add the sliced beef to the hot skillet in a single layer, do not stir for 2 minutes so it browns, then flip pieces and cook another 90 seconds until all sides are light brown. Transfer to a clean plate.
- 8
Add the sausage rounds to the same skillet and cook over medium-high heat, stirring occasionally, until the edges are browned, about 4 minutes. Transfer to the plate with the beef.
- 9
Add the remaining 1 tablespoon olive oil to the skillet, then add the sliced onion and cook over medium heat, stirring once every 30 seconds, until soft and translucent, about 5 minutes.
- 10
Add the mushroom slices to the skillet and cook over medium heat, stirring once every 45 seconds, until they release their liquid and the pan is moist, about 4 minutes.
- 11
Pour in 1 cup beef broth and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan—this adds deep flavor.
- 12
Stir in 1.5 tablespoons Dijon mustard and 1 tablespoon tomato paste until no lumps remain, mixing well with the liquid.
- 13
Return the beef and sausage to the skillet and bring the liquid to a gentle simmer—you should see small bubbles breaking the surface—over medium heat, about 2 minutes.
- 14
Add the egg noodles to the pot of boiling water and cook, stirring once after 2 minutes, until tender but still slightly firm when you bite one, about 8 minutes. Drain in a colander.
- 15
Remove the stroganoff skillet from heat and let it cool for 1 minute so it's no longer steaming before adding the sour cream.
- 16
Stir 0.75 cup sour cream into the stroganoff until no white streaks remain and the sauce is uniform and creamy—do not boil or the sour cream will curdle.
- 17
Taste a small spoonful and add salt and pepper until it tastes good to you—usually 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 18
Divide the cooked noodles among four shallow bowls, placing them in the bottom and center of each bowl.
- 19
Spoon the stroganoff sauce, beef, sausage, and mushrooms over the noodles, dividing evenly.
- 20
Scatter 2 tablespoons fresh dill or parsley over the top as garnish.
Tools you’ll need
- 12-inch skillet
- large pot
- colander
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
- four shallow bowls
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