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Korv Stroganoff: photo of the dish
Illustrative photo: Albin Olsson — CC BY 3.0, Wikimedia Commons
Everyday meals

Korv Stroganoff

A weeknight Swedish dish: falukorv sausage simmered in a creamy mustard and onion sauce, served with rice. It was born in canteens and family kitchens in the 1960s and is now a classic quick dinner.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the falukorv into rounds about 1 cm thick, then slice the mushrooms and cut the onions into thin half-moons.
  2. Dry-fry the sausage rounds in a large frying pan until lightly golden, then set aside.
  3. In the same pan, melt the butter and cook the onions for 4 to 5 minutes, until translucent.
  4. Add the mushrooms and let them release their water and brown, about 6 minutes.
  5. Stir in the tomato paste and mustard, mix for a minute, then deglaze with the stock.
  6. Return the sausage rounds, lower the heat and simmer for 5 minutes.
  7. Off the heat, stir in the crème fraîche, season with salt, pepper and paprika, then warm gently without boiling.
  8. Cook the rice according to the packet and serve the stroganoff piping hot, sprinkled with dill.

Variations and tips

Vegetarian version. Replace the falukorv with cubes of smoked tofu and the beef stock with vegetable stock.

Using what you can find here. If falukorv is unavailable, use a smoked sausage such as Morteau or a frankfurter, reducing the salt a little.

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Original Ecomely recipe.