Korv Stroganoff
Swedish beef sausage stroganoff with sour cream and mustard sauce, served over egg noodles. A quick, warming weeknight dinner with rich, tangy flavor and tender sausage.
- Total time
- 35 min
- Servings
- 4
- Calories
- 640
- Protein
- 32g
Ingredients
- 1.5 lb beef sausages (korv or bratwurst)
- 10 oz egg noodles
- 1 medium yellow onion
- 1 cup beef broth
- ¾ cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp butter
- 0 to taste salt and pepper
Instructions
- 1
Fill a large pot three-quarters full with water and bring to a boil over high heat, about 8 minutes. This will cook the noodles later.
- 2
Place each sausage on a cutting board and slice diagonally into 1/2-inch-thick pieces, like cutting bread at an angle through a loaf.
- 3
Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-rings about 1/4 inch thick.
- 4
Melt the butter in a large skillet over medium-high heat, swirling to coat the bottom, about 45 seconds.
- 5
Add the sausage pieces to the hot skillet and cook, stirring occasionally, until the surface turns golden brown, about 5 minutes.
- 6
Add the onion slices to the skillet and stir constantly, scraping up any stuck-on brown bits, until the onion turns soft and translucent, about 3 minutes.
- 7
Pour in the beef broth and bring to a simmer by maintaining medium heat, stirring occasionally, for about 4 minutes.
- 8
Meanwhile, add the egg noodles to the boiling water and stir once with a fork, then cook uncovered for 6 minutes, until tender but still slightly firm to the bite.
- 9
Remove the skillet from heat and wait 1 minute, then whisk the sour cream and mustard together in a small bowl until no lumps remain.
- 10
Pour the sour cream mixture into the skillet and stir gently with a wooden spoon until the sauce is smooth and coats the sausage, about 1 minute.
- 11
Drain the noodles in a colander and add them directly to the skillet.
- 12
Toss everything together gently until the noodles are evenly coated with sauce, about 2 minutes.
- 13
Taste a small spoonful, then add a pinch of salt and pepper if needed.
Tools you’ll need
- large pot
- large skillet (12-inch)
- colander
- small bowl
- wooden spoon
- whisk
- cutting board
- knife
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