Sausage Stroganoff With Worcestershire Sauce Recipe
Ingredients
| 1 pound bulk pork sausage | ||
| Onion | 1 Medium, chopped | |
| Mushrooms | 1/2 pound, sliced | |
| Chicken broth | 1/4 Cup (16 tbs), divided | |
| Worcestershire sauce | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| Hot cooked noodles | ||
Directions
In a large skillet, cook sausage and onion until meat is no longer pink and onion is tender; drain.
Add mushrooms; cook for 1 minute.
Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes.
Gradually stir remaining broth into flour; mix until smooth.
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.
Add mushrooms; cook for 1 minute.
Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes.
Gradually stir remaining broth into flour; mix until smooth.
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.
Chef
