Italian Sausage Stroganoff


Updated 9.16.18

I first made this dish in 2011. The recipe is based on the Beef Stroganoff recipe found in the cookbook “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker, which I had been wanting to try forever. Since you can make stroganoff using any type of meat, I figured Italian sausage would make an excellent stroganoff. I was right.

ingredients.

  • 1 lb. Italian sausage, removed from its casing (I used 4 cheese flavor)
  • 2 T. butter
  • 8 garlic cloves, crushed
  • 3/4 lb. sliced mushrooms
  • 1 shallot, minced
  • salt and pepper
  • ground nutmeg
  • 1 c. white wine
  • 1 c. warm heavy cream
  • 1 c. sour cream
  • 1 8 oz. package kluski noodles or wide egg noodles

directions.

  1. Melt in a pan the butter, add garlic and saute over low heat for a few minutes. Try not to let brown. Add mushrooms and shallot and cook until mushrooms have begun to shrink and shallots are starting to turn brown. Add Italian sausage and saute until cooked thoroughly.
  2. Meanwhile, start cooking the noodles according to package directions. I started with a 12-ounce package of wide egg noodles and added most but not all of the noodles to the dish.
  3. Season sausage mixture with salt and pepper and nutmeg. Add wine and cook over medium heat until sauce has reduced.
  4. Add warm heavy cream and sour cream and keep on the stove over low heat until noodles are finished cooking and have been drained. Add noodles to sausage mixture.
  5. Serve immediately with fresh grated parmesan cheese.

When I made this back in 2011, I used onion powder in place of grated onion, which is what the original recipe calls for. Here’s what I said about that experience:

I didn’t think I had onion in the house so substituted onion powder for the onion originally called for in the recipe (if using real onion, you can brown with the meat). Later tonight I found some small onions in a carton on the kitchen island. Drat. I’d rather use real onion if possible.

In 2018 I update the recipe to use an entire shallot instead of the small amount of grated onion that was called for. It was a good decision. Any time you add more onion to a dish it can’t be a bad decision.

I also had this to say in 2011:

This is one of the more overindulgent dishes I’ve made recently (though Sis would probably beg to differ). The original recipe calls for cream or sour cream, I used both. Using only cream made dish seem too watery.

I added both heavy cream and sour cream again in 2018. I still think it’s crucial to use both.

Recipe rating:

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