This recipe came together very quickly and was good! I underestimated how long it would take the egg noodles to cook and ended up letting the stroganoff sit while they finished. You could really start the water boiling as soon as you start the sausage cooking, and everything would probably be done at the same time.
- 2 sausage links (I used hot turkey) casings removed
- 1 small onion, diced (not too fine)
- 8 oz. mushrooms, thinly sliced
- 1/2 can condensed cream of mushroom soup
- 1/2 c. sour cream
- 2 Tbs milk
Put sausage in onion in non-stick pan and cook over medium heat until sausage is cooked through, crumbling as you go. Add mushrooms and let cook another 3-5 minutes, or until they start to brown. Add soup, sour cream, and milk, stir to combine. Add salt and pepper to taste. Let simmer about 5 minutes or until mushrooms are tender. Serve over egg noodles.
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