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.