Kielbasa stroganoff
Smoky kielbasa and browned mushrooms in a creamy paprika sour cream sauce over buttery egg noodles, a cheap and cozy twist on the classic.
- 40 min total
- 30 min hands-on
- A little more hands-on
- Serves 4
- About $3.04 a serving
- 830 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 14 oz smoked kielbasa, 1 package
- 1 yellow onion
- 8 oz baby bella mushrooms
- 2 cloves garlic, minced
- 2 tbsp butter, divided
- 1½ cups beef broth
- 12 oz egg noodles
- ¾ cup sour cream, at room temperature
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp salt, for the noodle water
- 1 tbsp all-purpose flour
- 1½ tsp paprika
Each serving has about 830 calories, 29 g protein, 76 g carbs and 47 g fat, and costs about $3.04 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No baby bella mushrooms? White mushrooms work.
- No butter? Ghee works.
- No beef broth? Bone broth works.
- No egg noodles? Fettuccine or penne works.
- No sour cream? Plain Greek yogurt works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Fill a large pot with water, add the salt, and bring it . Take the sour cream out of the fridge.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
the kielbasa into ¼-inch coins, and the onion and mushrooms. the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
1 tablespoon butter in a large over medium-high and the kielbasa 4 to 5 minutes. Scoop it onto a plate.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Add the rest of the butter, the mushrooms and onion, and cook 7 to 8 minutes, stirring now and then, until and the liquid is gone.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 8 min
Stir in the garlic, flour and paprika for 1 minute, until no dry flour shows.
Medium heatTimer: 1 min
Slowly pour in the broth, stirring, and 3 to 4 minutes, until the sauce .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 4 min
Meanwhile, cook the noodles in the boiling water as the package says, then them.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 7 min
Turn the sauce to low, stir in the sour cream, mustard and kielbasa, and heat for 2 minutes without letting it bubble.
Low heatTimer: 2 min
Dolly’s tip: Boiling makes sour cream split into grainy bits. Keep it just below a simmer.Spoon the stroganoff over the noodles and top with parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
