Sausage Stroganoff

If you've read my blog for any length of time you must know by now that in our house, sausage is king. We love sausage in pretty much any shape or form. So, when I decided to do a stroganoff today for dinner it shouldn't surprise you all that much that it was sausage that I reached for, instead of lean ground beef or ground turkey. I don't have step-by-step photos, alas, because I was preoccupied with taking photos of my preschooler parading around in my high heels (yes! really!), but I do have an end result photo. This dish isn't all that healthy but it is comfort food at its finest. And after a rough couple of weeks (I've just been really swamped both at home and work), I needed some major comfort food.

Sausage Stroganoff
16 oz. egg noodles, cooked per package instructions
1 pound Italian sausages, casings removed
3/4 cup diced onion
2 4 oz. cans mushrooms, drained
1 cup light sour cream
Splash of wine (I used Riesling)

Spray a nonstick pan with cooking spray. Add the onions and sausages. Break up the sausages into chunks. Cook the onions and sausages until the meat is cooked thoroughly. Add the mushrooms and sour cream. Stir. Add the egg noodles to the pan, followed by a splash of white wine, if necessary. I added this because the noodles were a bit on the dry side. You can sprinkle with parsley, if you like. This would actually make it taste pretty good, I think!



Et voila!

It tasted really good. My middle child had three - count em, THREE! - servings. He loved it. As I said, sausage is well loved in my house.