Sausage Stroganoff

Sausage Stroganoff

Shopping List

1 pack of Fuge Sausage (Peruvian or Chorizo Verde), removed from casing & crumbled

1 tablespoon butter

1 tablespoon vegetable oil

1 cup thinly sliced mushrooms

1 teaspoon kosher salt, plus more to taste

1/2 cup diced onion

2 cloves minced garlic

1 tablespoon flour

2.5 cups chicken or beef stock

1 cup water

2.5 cups dried egg noodles

1/2 cup sour cream, plus more for serving

2 tablespoon sliced chives or green onions

1 tablespoon freshly ground black pepper

 

Directions

Melt butter and oil in a large skillet over medium-high heat. Add mushrooms, season with salt and sauté stirring occasionally until they turn golden brown, 5-10 minutes. Remove mushrooms and set aside.

Crumble sausage and cook in the same skillet until all of the pink is gone, drain all but 1 tablespoon of fat.

Add onions and cook until the turn soft and translucent, about 5 minutes.

Season with black pepper and kosher salt, stir in minced garlic and flour and cook for 1 minute.

Stir in stock and water and bring to a simmer. Cook, stirring occasionally for 10 minutes.

Reduce heat to medium and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes.

Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes.

Once noodles are cooked, reduce heat to low and stir in sour cream.

Serve immediately with additional sour cream and green onions or chives if desired.