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Mushroom Stroganoff with Paprika and Smoked Sausage
60% authentic · Hungarian-inspired
A flavorful twist on Mushroom Stroganoff, incorporating Hungarian influences with paprika and smoked sausage for a heartier, spicier dish.
Ingredients
- Mushrooms (cremini or mixed)10 oz
- Smoked sausage (e.g., Kielbasa)8 oz
- Onion1 medium
- Garlic3 cloves
- Butter1 tbsp
- Olive oil1 tbsp
- Sweet paprika1.5 tsp
- All-purpose flour2 tbsp
- Beef or vegetable broth1 cup
- Sour cream3/4 cup
- Wide egg noodles8 oz
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Cook egg noodles according to package directions. Drain and set aside.
- 2
Slice mushrooms. Dice onion and smoked sausage. Mince garlic.
- 3
Heat butter and olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Remove sausage and set aside.
- 4
Add onion to the skillet and cook until softened, about 5 minutes. Add mushrooms and cook until browned, about 7-10 minutes.
- 5
Add garlic and sweet paprika, cook for 1 minute until fragrant.
- 6
Sprinkle flour over the mushroom mixture and stir for 1 minute.
- 7
Gradually whisk in broth until smooth. Bring to a simmer, scraping up browned bits.
- 8
Reduce heat to low. Stir in sour cream. Do not boil.
- 9
Return sausage to the skillet. Season with salt and pepper to taste. Heat through gently for about 5 minutes.
- 10
Serve stroganoff over cooked egg noodles. Garnish with fresh parsley.
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