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Korv Stroganoff
A beloved Swedish weeknight staple, this creamy sausage stew features sliced falukorv (a Swedish ring sausage) in a rich, tomato-infused sauce, often served with rice.
🧂 Składniki
- 500 g Falukorv(sliced into strips or half-moons)
- 1 large Yellow onion(finely chopped)
- 2 tbsp Butter(for frying)
- 3 tbsp Tomato paste
- 1 tbsp Dijon mustard
- 2 tbsp All-purpose flour
- 1 dl Beef or vegetable broth
- 2 dl Heavy cream
- 1 dl Crème fraîche
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- Cooked rice(for serving)
- Fresh parsley(chopped, for garnish)
👨🍳 Instrukcje
- 1
Heat the butter in a large skillet or pot over medium-high heat. Add the sliced falukorv and cook until browned and slightly crispy. Remove the sausage from the pan and set aside.
- 2
Add the chopped onion to the same pan and sauté until softened and translucent, about 5-7 minutes. If the pan is dry, add a little more butter.
- 3
Stir in the tomato paste and Dijon mustard, and cook for 1 minute until fragrant.
- 4
Sprinkle the flour over the onions and cook, stirring constantly, for 1-2 minutes to form a roux.
- 5
Gradually whisk in the broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 6
Stir in the heavy cream and crème fraîche. Return the browned sausage to the pan. Reduce the heat to low and simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- 7
Season with salt and pepper to taste. Serve hot over cooked rice, garnished with fresh parsley.
💡 Wskazówki profesjonalistów
- ✓For a richer flavor, use a good quality falukorv with a high meat content.
- ✓If the sauce is too thick, thin it with a little milk or broth.
- ✓Some variations include adding a pinch of paprika or a splash of white wine vinegar for extra depth.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use different types of sausage, such as chorizo or a milder breakfast sausage.
- Add sautéed mushrooms or bell peppers to the sauce.
- For a lighter version, use a lower-fat cream or a combination of milk and crème fraîche.