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    Home » Recipes » Main Dishes

    Korv Stroganoff (Swedish Sausage Stroganoff)

    Published: May 11, 2021 · Modified: Nov 15, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    It’s delicious, it’s creamy, and it’s ready in 30 minutes. That’s what makes Korv Stroganoff (Swedish Sausage Stroganoff) a great weeknight dish.  Kids and adults would surely love it!

    A serving of korv stroganoff, garnished with parsley, with fresh parsley and rice on the side.

    (*This post contains some affiliate links)

    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 this in your part of the world because this specific Swedish sausage is not available, think again — baloney is an excellent substitute for it.

    Nothing is stopping you from trying korv stroganoff now. 🙂

    IF YOU WANT TO SEE MORE AUTHENTIC SWEDISH RECIPES, THEN YOU WOULD LIKE THESE POSTS!

    • Swedish Beef Stew (Kalops)
    • Swedish Dill Potatoes (+ Dill Cream Sauce!)

    Ingredients

    An image showing all the ingredients you need for making sausage stroganoff at home.
    • Olive oil – extra virgin, if possible.
    • Onion – chopped it thinly so it will (almost) disappear 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.
    An overhead shot of a pan of Swedish sausage stroganoff, with onion and parsley on the background.

    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 (photo 1).

    Add the sausage and tomato paste (photo 2).

    First part of a collage of images showing the step by step process on how to prepare Korv Stroganoff.

    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 (photo 3).

    Mix, place the lid back, then bring korv stroganoff to a boil.

    Second part of a collage of images showing the step by step process of making Swedish sausage stroganoff at home.

    Adjust the heat to medium, then simmer for a couple more minutes.

    Season with salt and pepper, then add the mustard (photo 4).

    Mix to combine evenly, then take the pan off the heat.

    Transfer your korv stroganoff into plates and serve.

    A closer shot of a pan of korv stroganoff, highlghting the creaminess of hte dish, with wild rice in the background.

    Helpful tips

    • Chop the sausage evenly for easier handling and serving.
    • 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.
    A bowl of wild rice, with sausage stroganoff on top; typical way of serving this dish.

    Recipe variation

    • Heavy cream. You can use double cream instead of light cream if you want a creamier korv stroganoff.
    • 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.

    • Baloney. An excellent alternative to falukorv when making this sausage stroganoff.

    FAQ

    What do I serve with it?

    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 korv stroganoff.

    Do you want to give sausage stroganoff a try this week?  Let me know in the comment section below! 🙂

    Text for Roundup Sections
    • Swedish Food:  Traditional Swedish Dishes
    • Best Swedish Desserts
    A serving of korv stroganoff, garnished with parsley, with fresh parsley and rice on the side.

    Korv Stroganoff Recipe (Swedish Sausage Stroganoff)

    A deliciously creamy dish that's ready in 30 minutes. That's what makes Korv Stroganoff (Swedish Sausage Stroganoff) a great weeknight main dish.  Kids and adults would surely love it!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Swedish
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5
    Calories: 565kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Deep Saute Pan
    • Rubber Spatula

    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 korv stroganoff 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.
    • 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 korv stroganoff 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:  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.
    • Variation #4:  Baloney. An excellent alternative to falukorv when making this sausage stroganoff.

    Nutrition

    Calories: 565kcal | Carbohydrates: 11g | Protein: 19g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 1214mg | Potassium: 532mg | Fiber: 1g | Sugar: 7g | Vitamin A: 670IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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