Sausage Stroganoff

1 pound bulk pork sausage, ground pork, or ground beef

1 cup chopped onion

1 cup sliced fresh mushrooms

1 clove garlic, minced

1 6-ounce can tomato paste

3/4 cup water

1/2 cup dry red wine

2 tablespoons snipped parsley

1 teaspoon instant beef bouillon granules

1/2 teaspoon salt

1/2 teaspoon dried dill weed (optional)

Dash pepper

1 cup dairy sour cream

1 tablespoon all-purpose flour

Hot cooked noodles

In large skillet cook sausage, ground pork, or ground beef, onion, mushrooms, and garlic till meat is browned and vegetables are tender. Drain off fat. Stir tomato paste, water, red wine, snipped parsley, beef bouillon, salt, dill weed, and pepper into meat mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Combine sour cream and flour; stir into meat mixture. Cook and stir till thickened; do not boil. Serve over hot cooked noodles. Makes 6 servings.

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