School-Night Sausage Stroganoff

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
I found this recipe in an old church cookbook about 25 years ago and tweaked it to fit my family's tastes. It's a savory, creamy dish that's quick to fix on a busy school night. —Kristine Chayes, Smithtown, New York

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 1 pound bulk pork sausage
  • 8 ounces sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1-1/2 cups beef broth
  • 1 cup sour cream
  • Chopped fresh parsley

Directions

  1. Cook noodles according to package directions. Set aside.
  2. 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.

Nutrition Facts

1-1/4 cups sausage mixture with 1-1/2 cups noodles: 675 calories, 39g fat (15g saturated fat), 123mg cholesterol, 1204mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 26g protein.

I found this recipe in an old church cookbook about 25 years ago and tweaked it to fit my family's tastes. It's a savory, creamy dish that's quick to fix on a busy school night. —Kristine Chayes, Smithtown, New York
Recipe Creator
Community Cook

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