Sausage Stroganoff Without Mushrooms |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe in a TOH Country Pork cookbook,it was sent into them by Barbara Berkow from Northbrook, Illinois.Since I don't like mushrooms those were left out.I haven't tried this yet,just wanted to put it here for safe keeping :) Any flavor of sausage should work just fine with this.The amount of sour cream that you use is up to you. Submitted to ZAAR on March 6th,2009. Ingredients:
1 lb bulk pork sausage |
1 medium onion, chopped |
1 1/4 cups chicken broth, divided |
1 tablespoon worcestershire sauce |
1/4 teaspoon pepper (to taste) |
1/4 cup all-purpose flour |
1 cup sour cream |
2 tablespoons minced parsley (optional) |
hot cooked noodles |
Directions:
1. In a large skillet over medium heat,add sausage and onion,cook until meat is no longer pick and onion is tender.
2. Add 1 cup broth,worcestershire sauce,and pepper.
3. Cover and simmer for 5 minutes.
4. Stir together remaining broth, and flour, until smooth.
5. Stir into skillet, and bring to a boil and stir for 2 minutes.
6. Reduce heat and add sour cream.
7. Stir until heated through, DO NOT BOIL.
8. Add parsley if using.
9. Serve over cooked noodles.
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