Sausage Stroganoff Without Mushrooms Food

SAUSAGE STROGANOFF - AN EASY WEEKNIGHT DINNER

Steps:

• Fry the sausages (500g) in olive oil until they are cooked through, then remove them to a plate.
• Add bacon (100g - roughly chopped) and onion (1 medium onion - sliced) to the same pan, and cook over medium heat until onion starts to soften. Then add mushrooms (500g - sliced) to the pan, continuing to fry until the mushrooms are browned.
• Then add tomato paste (2 tbsp) and garlic (2 cloves - crushed) to the mushroom mixture and mix well. Stir over medium-high heat for 1 minute.
• Add beef stock (¾ cup), dijon mustard (2 tbsp), sweet paprika (1 tsp) and thyme leaves (2 tsp) to the mushroom mixture and mix well to incorporate, then bring to a simmer.
• Add back the sausages (whole or sliced) and continue to simmer until they are heated through. Stir through sour cream (½ cup) and serve.

BEEF STROGANOFF WITHOUT MUSHROOMS

Steps:

• Slice steak into thin strips, and chop onion.
• Melt butter in skillet (or wok).
• Add beef and cook until brown.
• About 3 minutes after starting the beef add onion, salt, pepper, and garlic.
• When the beef is browned turn down the heat and add sour cream.
• Do not let the sour cream boil, just heat through and serve over noodles.

SAUSAGE STROGANOFF WITHOUT MUSHROOMS

Steps:

• In a large skillet over medium heat,add sausage and onion,cook until meat is no longer pick and onion is tender.
• Add 1 cup broth,worcestershire sauce,and pepper.
• Cover and simmer for 5 minutes.
• Stir together remaining broth, and flour, until smooth.
• Stir into skillet, and bring to a boil and stir for 2 minutes.
• Reduce heat and add sour cream.
• Stir until heated through, DO NOT BOIL.
• Add parsley if using.
• Serve over cooked noodles.

BEEF STROGANOFF WITHOUT MUSHROOMS RECIPE - (3.9/5)

Steps:

• In skillet brown meat with garlic, salt and pepper. Remove from pan and set aside. In same skillet (leave juices from meat) add beef broth and sliced onion, sauté until the beef broth reduces and the onions are caramelized. The broth does not need to be completely evaporated. Add beef mixture back to pan and simmer for about 3 to 5 minutes. Add sour cream and stir with salt and pepper to taste. Pour over noodles and serve.

SCHOOL-NIGHT SAUSAGE STROGANOFF

Steps:

• Cook noodles according to package directions. Set aside. , 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.

SAUSAGE STROGANOFF (KORV STROGANOFF)

Steps:

• Slice sausage into strips (not dimes). In a skillet, brown over high heat. Add chopped onion and paprika to the skillet. Add tomato puree, mustard, bouillon cube, and water.
• Bring to a boil, then reduce heat to simmer and let simmer briefly over low heat.(about 30 minutes).
• Season with pepper and salt to taste.
• Garnish with sour cream just before serving.
• Serve with rice.

NO SOUR CREAM BEEF STROGANOFF

Steps:

• Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft.
• In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.

EASY SAUSAGE STROGANOFF

Steps:

• 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.

MEATLESS MUSHROOM STROGANOFF

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are limp, 2 to 3 minutes. Reduce heat to medium-low and add condensed soup, broth, and sherry. Cover and let simmer for 5 minutes.
• Meanwhile, combine walnuts and stuffing mix in the bowl of a food processor. Process, pulsing machine quickly on and off, until nuts are ground. Do not overprocess.
• Beat eggs lightly in a medium bowl. Add ground walnut mixture, mayonnaise, soy sauce, and parsley; blend well. Use your hands to form the mixture into meatballs, about 1 inch in diameter. Drop meatballs into the simmering mushroom sauce, cover, and simmer until cooked through, about 10 minutes.
• Just before serving, stir sour cream and horseradish. Heat through, but do not boil.

SPEEDY SAUSAGE STROGANOFF TAGLIATELLE

Steps:

• Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
• Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.