It’s delicious, it’s creamy, and it’s ready in 30 minutes. That’s what makes Korvstroganoff (Swedish Sausage Stroganoff) a great weeknight dish. Kids and adults would surely love it!
It might not be as old as pyttipanna, but it sure is a favorite among locals; yours truly included.
If you think you cannot do korvstroganoff in your part of the world because falu sausage is not available, think again — baloney is an excellent substitute for it.
Nothing is stopping you from trying korvstroganoff now. 🙂
IF YOU WANT TO SEE MORE AUTHENTIC SWEDISH RECIPES, THEN YOU WOULD LIKE THESE POSTS!
Ingredients
- Olive oil – extra virgin, if possible.
- Onion – chopped it thinly so it will (almost) disappear in your korvstroganoff when it softened.
- Tomato paste – just use your favorite brand.
- Cream – I use light cream (or half & half) for this sausage stroganoff recipe.
- Mustard – stick to your favorite brand.
- Salt & pepper – for seasoning; remember that the sausage is already seasoned, so you need to consider that when seasoning or it will end up too salty.
- Sausage – I use falukorv (a type of Swedish sausage) for this recipe, but baloney is an excellent substitute if you cannot find it.
Preparation
Start preparing your sausage stroganoff by heating the olive oil in a deep skillet over medium-high heat.
Once the oil is ready, add the onions and cook until it softens.
Add the falukorv and tomato paste.
Mix, cover with a lid, and cook for about four to five minutes, stirring regularly to make sure that nothing sticks at the bottom of the pan.
Pour the cream.
Mix, place the lid back, then bring korvstroganoff to a boil.
Adjust the heat to medium, then simmer for a couple more minutes.
Season with salt and pepper, then add the mustard.
Mix to combine evenly, then take the pan off the heat.
Transfer your korvstroganoff into plates and serve.
Helpful tips
- Chop the sausage evenly for easier handling and serving of your korvstroganoff.
- If you are pressed for time, add the sausage at the same time as the onions. That’s how some people prepare it.
Just note that the onions will not be as soft as when you cook them first.
- Do not add the cream all at once. It’s better to check and add a bit more if you decide you want more sauce in the sausage stroganoff.
Recipe variation
- Heavy cream. You can use double cream instead of light cream if you want a creamier korvstroganoff.
- Skip the mustard. If you are not a fan, it’s ok not to add any mustard. Conversely, you can use honey mustard as well.
- Bell pepper. I’ve seen some friends add thin slices of red pepper, so feel free to do that as well.
Be mindful that it will add to the total cooking time.
- Dill. Sounds weird? I thought so too, and I was pleasantly surprised when I took a friend’s advice and added chopped fresh dill at the end of cooking my korvstroganoff. 🙂
- Baloney. An excellent alternative to falukorv when making this sausage stroganoff.
FAQ
We generally serve it with wild rice or regular white rice — they go well together because they do not clash with the creaminess of the korvstroganoff.
Do you want to give sausage stroganoff a try this week? Let me know in the comment section below! 🙂
OR GET MORE IDEAS FROM THIS LIST OF MAIN DISHES FROM AROUND THE WORLD!
IF YOU WANT MORE GLOBAL DISHES, YOU WILL LIKE THESE RECIPES BY COUNTRY!
📖 Recipe
Korvstroganoff Recipe (Swedish Sausage Stroganoff)
Video
Equipment
Ingredients
- 3 tbsp olive oil
- 1 medium onion, thinly sliced
- 20 to 25 oz sausage (about 600 grams) peeled and chopped
- 3 to 4 tbsp tomato paste
- 1 & 3/4 cup light cream
- 3 tsp mustard
- salt & pepper, to season
- fresh parsley, for garnish (optional)
Instructions
- Using a deep skillet or pan, heat the olive oil over medium-high heat.
- Once the oil is ready, add the onions and cook until it softens.
- Add the sausage and tomato paste, then mix.
- Cover with a lid and cook for about 4 to 5 minutes. Mix regularly to make sure that nothing sticks at the bottom of the pan.
- Pour the cream and mix.
- Place the lid back and bring korvstroganoff to a boil.
- Adjust the heat to medium, then simmer for 2 more minutes.
- Season with salt and pepper, then add the mustard.
- Mix to combine evenly, then take the pan off the heat.
- Serve sausage stroganoff with wild rice, if preferred.
Notes
- Cook’s Tip #1: Chop the sausage evenly for easier handling and serving of korvstroganoff.
- Cook’s Tip #2: If you are pressed for time, add the sausage simultaneously as the onions. That’s how some people prepare it. Just note that the onions will not be as soft as when you cook them first.
- Cook’s Tip #3: Do not add the cream all at once. It’s better to check and add a bit more if you decide you want more sauce.
- Variation #1: Heavy cream. You can use double cream instead of light cream if you want your korvstroganoff to be extremely creamy.
- Variation #2: Skip the mustard. If you are not a fan, it’s ok not to add any mustard. But you can also vary the type of mustard to use — depending on your preference.
- Variation #3: Baloney. An excellent alternative to falukorv when making this sausage stroganoff.
Mikey says
I found this recipe in the most strange, serendipitous manner. Through watching YouTuber Pushpek Sidhu compare the different countries’ dishes, one of them had this recipe that sounded interesting enough – and the perspectives I have on Scandinavian fare do leave room for desire. My general view in cooking is not to settle and be complacent, but rack up the range and skills I can unlock in the kitchen.
Immediately when watching the video concerning it, I pinged my dad via Telegram to say that is going to be one of the next dishes I will cook. My parents apartment brings about challenges with spacing and whatnot, which help influence me pinpointing this recipe. For several years, I had been giving myself challenges in cooking and expanding the arsenal in my backlog. So giving some parameters sets me up to task.
Fast forward to being with my dad at a regional butcher, I see these specialty continental sausages – a spicy, chicken and cheese version that would do well in the dish. It is a bit hard to find the Korv style sausages around where I live, so you use what you can on the fly. The other big change was using sour cream as opposed to the usual cream, since that is what my parents had in the fridge.
It was an eventual success when I finally got around to cooking this meal, having a rest day from farm work, and with it being a Friday there almost couldn’t be a better day to try out a new recipe. Let’s just say it was a success, and that trade off in using sour cream in place of cream was a good call. That is one that I would recommend. My parents also have a small herb garden, with dill being one of the herbs growing; my mum in particular could not wait to utilise the dill.
Essentially, I don’t have much to say outside of it tasted good. Obviously a few guarnateed aspects where there, a meat and onion combination is tried-and-true. It would work well if you were trying to save money in shopping and cooking, plus would be a winner for most people. I can envision kids liking this outing.
So now that is three kinds of stroganoff that I am familar with: the classical Russian take, a Brazlian version (lighter and sweeter than Russian), and now Swedish. Hopefully, I am not even half-way done with what is possible in the kitchen.