Sausage Stroganoff Without Mushrooms
Indulge in the rich, comforting flavors of Sausage Stroganoff Without Mushrooms, a delightful twist on the classic dish that skips the mushrooms but doubles down on savory goodness. Perfectly browned Italian sausage—mild or spicy, as you prefer—is paired with a creamy, paprika-kissed sauce made with beef broth, sour cream, and Worcestershire sauce for a luscious flavor profile. Caramelized onions and garlic add depth, while the silky sauce clings beautifully to tender egg noodles, creating a meal that's hearty, satisfying, and ready in just 35 minutes! Great for busy weeknights, this recipe is a family-friendly crowd-pleaser and ideal for anyone looking for a mushroom-free alternative to traditional stroganoff. Don’t forget a sprinkle of fresh parsley for a pop of color and added freshness before serving!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 cup Sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, drain, and set aside.
While the noodles cook, heat a large skillet over medium heat and add the sausage. Cook, breaking it up into smaller pieces, until it is browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour into the skillet and stir to coat the onions. Cook the flour mixture for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the beef broth to create a smooth sauce. Continue to stir and bring the mixture to a low simmer. Cook until slightly thickened, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, Worcestershire sauce, paprika, salt, and black pepper. Mix until the sauce is smooth and creamy.
Return the cooked sausage to the skillet and stir to combine. Let it simmer gently in the sauce for 2-3 minutes to allow the flavors to meld.
Serve the sausage stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
