February 5, 2015 | Leave a comment
Korv Stroganoff. Ask any Swede and they’ll tell you all about this quick mid-week favourite meal. It’s delicious, even if it isn’t the most photogenic of dishes.
Made with Falukorv, a cooked pork sausage, this dish takes only ten minutes to put together. Falukorv can be bought in our cafe shop or also on Ocado. We highly recommend the brand Per I Viken for the high meat content and great smoked flavour.
www.scandikitchen.co.uk for more.
Serve with rice.
- 1 x 400g falukorv sausage, skin removed and chopped in large chunks.
- 1 small onion, chopped
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- ½ stock cube diluted in a bit of hot water
- 1 bay leaf
- 250ml milk
- Dollop of double cream (optional)
- Corn Flour, to thicken
- In a saucepan, add a bit of oil and cook the onion until soft. Add the sausage and stir. Add tomato purée, chopped tomatoes and stock. Continue cooking for a few minutes, then add the milk and bay leaf. Season with salt and pepper and a bit of sugar, if needed.
- Thin a tbsp cornflour with some water and add to the pot to thicken. Add cream at the end, if using.
(subtitute Falukorv for Frankfurters if you can’t get hold of the real Swedish deal).