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Sausage Stroganoff Recipe
|German sausage||8 Ounce (Such As Bratwurst)|
|Sweet dill pickle||1 Small|
|Button mushrooms||1⁄2 Cup (8 tbs)|
|Pickled beets||1⁄3 Cup (5.33 tbs), chopped|
|Whipping cream||3 Tablespoon|
|Anchovy paste||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Sour cream||3 Tablespoon|
Calories 240 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 6 g29.9%
Trans Fat 0 g
Cholesterol 37.2 mg
Sodium 539.7 mg22.5%
Total Carbohydrates 6 g2.1%
Dietary Fiber 0.87 g3.5%
Sugars 1.8 g
Protein 6 g12.6%
Vitamin A 1.1% Vitamin C 3.3%
Calcium 3.4% Iron 3.6%
*Based on a 2000 Calorie diet
Cut the pickle into strips.
Peel and finely chop the onion.
Clean and quarter the mushrooms.
Heat the oil in a saucepan.
Add the onion, sausage and pickle and cook for 5 minutes.
Stir in the mushrooms and beet, then add the cream, brandy, anchovy paste and pepper.
Heat through gently for 2-3 minutes, stirring well.
Top with sour cream and serve hot with brown bread.