Sausage Stroganoff Recipe
Ingredients
| 8 oz German sausage, such as Bratwurst | ||
| 1 small sweet dill pickle | ||
| Onion | 1 Small | |
| Button mushrooms | 1/2 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| 1/3 cup chopped pickled beet | ||
| Whipping cream | 3 Tablespoon | |
| Brandy | 3 Tablespoon | |
| Anchovy paste | 1 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Sour cream | 3 Tablespoon | |
Directions
Cut the sausage into thin strips.
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.
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.
Chef
