Bratwurst Stroganoff

Laziness was the inspiration for this recipe.  Why?  Because I had bratwurst thawed and no buns and I was too lazy to make more buns.  So, for some reason, I decided to try it in stroganoff.  I don’t know why.  But it turned out really interesting.  We definitely PREFER regular beef stroganoff, but this was an unusual and tasty alternative.

Ingredients:

• 8 links bratwurst sausage
• 2 onions
• 8 oz. baby bella mushrooms, sliced
• 1 cup beef stock
• 1/2 cup red wine (I used chianti)
• 1 tsp paprika
• 1 tablespoon minced garlic
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon corn starch
• 1/2 cup light sour cream
• salt and pepper to taste
• rice, egg noodles, potatoes or whatever you want to serve the stroganoff over

Directions:

1. Cook your bratwurst however you prefer. I tossed mine in a crock pot on low with water and one and a half of the onions for 5-8 hours.
2. Chop the remaining half onion and slice the mushrooms.
3. When the brats are cooked, slice them into 1/4 to 1/2″ slices.
4. In a large skillet, melt the butter with the olive oil over medium high heat.
5. Working in batches so the pan is not over crowded, saute the sausage until it’s starting to brown.  Remove to a bowl.
6. Once the sausage is browned, add the onion, garlic, and mushrooms to the butter/oil mixture.  Saute until softened.
7. Add the paprika, beef stock, and red wine.  Reduce heat to medium low.
8. Take the corn starch and mix in a little bit of cold water, stir until smooth.  Add to the simmering mixture.
9. Add the sausage back and simmer until thickened.
10. Prep your rice, egg noodles, potatoes or whatever you’re serving it over.
11. Remove from heat, and add the sour cream.  Stir until well combined.
12. Serve over your starch.

Printable version.