Easy Sausage Stroganoff Recipe

4.5 2 3
Publisher Photo

Easy Sausage Stroganoff Recipe

Read Reviews
4.5 2 3
Publisher Photo
This recipe calls for sausage instead of beef, making it an enticing economical meal. My family loves this dish served with salad and oven-fresh rolls.
Recommended: Your October Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1-1/4 cups chicken broth, divided
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons minced fresh parsley, optional
  • Hot cooked noodles

Directions

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Originally published as Sausage Stroganoff in Country Pork 1996, p46

Nutritional Facts

1 cup: 415 calories, 31g fat (15g saturated fat), 81mg cholesterol, 832mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 14g protein.

  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1-1/4 cups chicken broth, divided
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons minced fresh parsley, optional
  • Hot cooked noodles
  1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
  2. In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Originally published as Sausage Stroganoff in Country Pork 1996, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Sausage Stroganoff

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
therozeycook User ID: 6179534 202264
Reviewed Sep. 1, 2011

"i've had beef kind but this was way better"

MY REVIEW
dragynmyrlin User ID: 1357585 21445
Reviewed Nov. 2, 2009

"So easy but very delicious!"

Loading Image