Meet Beef Stroganoff’s cousin:
I happened to come up with this recipe after planning to make beef stroganoff, but forgetting to get any steak out to thaw. I love sausage and gravy and stroganoff’s sauce is reminiscent of gravy, so I figured why not try it. I loved it and, what was even better, was that my daughter ate it.
The boiling time varies a little depending on what kind of egg noodles you get. Mine are an old fashioned version that I buy from a local Amish farm and, so, need a few minutes longer to cook. For most egg noodles from the grocery, eight minutes should be enough.
Sausage Stroganoff
Prep time: 10 minutes Cook time: 20-22 minutes
Ingredients:
- 1 pound sausage – I used bulk breakfast to have it taste more like sausage and gravy, but any kind will do
- 1-2 teaspoons salt
- 1 teaspoon pepper
- 4 Tablespoons butter/olive oil or a mix – I do 1 T olive oil and 3 T butter
- 8 ounces sliced baby bella mushrooms
- 8 ounces sliced button mushrooms
- 1 small onion chopped
- 4 cloves garlic, minced
- 4 1/4 cups broth
- 8 ounces egg noodles – I prefer wide
- 2 Tablespoons Worcestershire
- 2 Tablespoons cornstarch
- 1-2 – 3/4 cup sour cream
- 3 teaspoons mustard – plain yellow or Dijon
- Chopped parsley – optional
Directions:
In a large Dutch oven on medium heat, add the butter/olive oil. Once melted, add in the sausage, salt, pepper, both mushrooms, onions, and garlic and cook until all of the pink in the sausage is gone. Roughly 8 minutes.
Add 4 cups of the broth, keeping the remaining 1/4 cup for later, and scrape up any browned bits stuck to the pan. Then throw in the egg noodles and Worcestershire. Cover, bring to a soft boil, and cook while stirring occasionally until the noodles are al dente – 8-10 minutes.
Mix the cornstarch with the remaining 1/4 cup of broth to make a slurry. Pour into the pot and stir until the sauce is thickened, roughly 2 minutes. Remove the Dutch oven from the heat and add in the sour cream and mustard. Stir, sample, add any extra salt or pepper to taste.
If using the parsley, sprinkle over each serving to desired parsley-ness.