Korv Stroganoff
A Swedish home-style dish of pan-fried falukorv sausage and onion in a delicate tomato-cream sauce, traditionally served with rice.
Ingredients
- falukorv500 g
- onion1 pcs
- butter30 g
- tomato paste30 g
- dijon mustard2 tsp
- cream200 ml
- rice250 g
- water500 ml
- salt1 to taste
- ground black pepper1 to taste
Instructions
Remove the casing from 500 g falukorv and cut the sausage into strips about 5 mm thick. Peel the onion and dice it finely.
Rinse 250 g rice, add 500 ml water, bring to a boil, season with salt to taste and cook covered over low heat for 15–18 minutes. Remove from the heat and let stand covered for another 5 minutes.
Melt 30 g butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft.
Add the sausage strips and fry for 4–5 minutes, stirring, until lightly browned.
Stir in 30 g tomato paste and cook for 1 minute to take off its raw edge.
Add 2 tsp Dijon mustard and 200 ml cream, stir well and bring the sauce to a gentle simmer.
Reduce the heat and simmer for 5–7 minutes, until the sauce has thickened slightly. Season with black pepper to taste and add more salt if needed.
Serve the korv Stroganoff hot with the rice.
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