A classic dish gets even more savory... who can ask for anything more? Sausage Stroganoff replaces the traditional beef with seasoned pork sausage, adding a new dimension to the wonderfully creamy, tangy sauce. The egg noodles are as tender as always, perfect for mopping up every drop of sauce and the bites of sausage; trust us, you won't want to miss a drop or a bite! Sausage Stroganoff is luxury personified, especially because it is so easy and so speedy to make! It's a wonder just how wonderful this dish tastes!
Ingredients• 8 ounces wide egg noodles, uncooked • 1 pound bulk pork sausage • 8 ounces fresh mushrooms, sliced • 1 medium onion, chopped • 2 cloves garlic, 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 • fresh parsley, optional, chopped, for garnish
Cook the noodles according to the package directions.
In a large skillet, cook the sausage, mushrooms, onion, and garlic over medium heat until the sausage is no longer pink and the vegetables are tender, for about 5-7 minutes.
Stir in the flour, salt, and paprika until blended.
Gradually stir in the beef broth.
Bring the mixture to a boil, stirring constantly, and cook until the mixture has thickened, about 1-2 minutes.
Turn off the heat.
Stir in the sour cream.
Serve with the noodles and sprinkle with parsley.