Sausage and Mushroom Stroganoff

Time for the March Improv Cooking Challenge! 

The theme for this month is sausage and mushrooms. I was really excited about these two ingredients because they pair so wonderfully together.  At first I tried to think of a unique twist on a stuffed mushroom, but I kept going back to pasta. I really like Stroganoff and, for some reason, we do not make it at our house often. I thought the the sausage ad mushroom twist would be delicious in this traditional pasta dish. I kept close to a traditional stroganoff flavor profile, but added a little garlic alongside the sausage.  Ron and I really enjoyed this meal, and it made wonderful leftovers.  Kellen liked the noodles, but wasn't into trying the sauce- his loss. 

I love playing with a recipe like this because the possibilities are endless. Ron and I were thinking of chorizo or andoullie for a spicy style Stroganoff!

If you want to join the fun of the Improv Cooking Challenge visit Kristen of Frugal Antics of a Harried Homemaker for details! 


1 lb ground pork sausage
1 medium onion, diced
1 clove garlic, minced
2 cups sliced fresh mushrooms
1 1/2 beef stock, divided
1 1/2 Tbl Worcestershire Sauce
1/2 tsp black pepper
3 Tbl flour
8 oz sour cream
Cooked Egg Noodles
Chopped parsley (optional)


In a large rimmed skillet, cook sausage and onion till it is not pink and onions are tender.  Drain fat from pan. Stir in mushrooms and garlic. Saute for 2-3 minutes. In a bowl, mix stock, Worcestershire sauce and pepper together. Sprinkle flour over the meat and stir to evenly coat. Stir in the stock mixture. Cover and lightly simmer for 8-10 minutes or until sauce has thickened.  Reduce heat to low and stir in the sour cream. Once it has heated through remove from the stove and sever over egg noodles.  Top with chopped parsley, if desired.

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