A classic dish gets even more savory… who can ask for anything more? Sausage Stroganoff replaces the traditional beef with seasoned pork sausage, adding a new dimension to the wonderfully creamy, tangy sauce. The egg noodles are as tender as always, perfect for mopping up every drop of sauce and the bites of sausage; trust us, you won’t want to miss a drop or a bite! Sausage Stroganoff is luxury personified, especially because it is so easy and so speedy to make! It’s a wonder just how wonderful this dish tastes!

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  • 8 ounces wide egg noodles, uncooked
  • 1 pound bulk pork sausage
  • 8 ounces fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 1/2 cups beef broth
  • 1 cup sour cream
  • fresh parsley, optional, chopped, for garnish


Step 1 –Cook the noodles according to the package directions.

Step 2 –In a large skillet, cook the sausage, mushrooms, onion, and garlic over medium heat until the sausage is no longer pink and the vegetables are tender, for about 5-7 minutes.

Step 3 –Stir in the flour, salt, and paprika until blended.

Step 4 –Gradually stir in the beef broth.

Step 5 –Bring the mixture to a boil, stirring constantly, and cook until the mixture has thickened, about 1-2 minutes.

Step 6 –Turn off the heat.

Step 7 –Stir in the sour cream.

Step 8 –Serve with the noodles and sprinkle with parsley.