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School-Night Sausage Stroganoff


  • 8 ounces uncooked wide egg noodles
  • 1 pound bulk pork sausage
  • 8 ounces sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1-1/2 cups beef broth
  • 1 cup sour cream
  • Chopped fresh parsley


  • 1. Cook noodles according to package directions. Set aside.
  • 2. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.

Nutrition Facts

1-1/4 cups sausage mixture with 1-1/2 cups noodles: 675 calories, 39g fat (15g saturated fat), 123mg cholesterol, 1204mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 26g protein.


Average Rating: 4.428571
  • Grammy Debbie
    Jan 3, 2020
    Absolutely delicious and extremely quick and easy to make! It was such a treat to have such a nice meal on a busy weeknight after working all day. This will definitely go in my week-night repertoire of easy and delicious meals!
  • modestcook
    Sep 6, 2019
    I was disappointed in this recipe. I thought with the pork sausage it would have more flavor. I used Jimmy Dean Original Pork Sausage. I made it as written. Maybe it was better before Kristine tweaked it.
  • pammy54
    Aug 12, 2019
    I added an 8 oz bag of frozen broccoli. My granddaughter loved it!
  • JoJo
    Aug 11, 2019
    Delicious comfort food. I put some grated zucchini into it. Used a little less sour cream and less salt. Very good and simple. Loved it.
  • canns
    Oct 13, 2018
    Quick and easy. We prefer the sausage taste over beef.
  • Angel182009
    Oct 1, 2018
    This recipe was super delicious. I added lots of shredded mozzarella cheese to make it super cheesy like my family loves.
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