Sadly I don't remember what was in it, apart from the Swedish Falukorv, and that it was served with rice.
So, after some amount of googling, it seems that Korv Stroganoff is a Swedish variety of Beef Stroganoff, "korv" meaning sausage. I think Frankfurters would do as well and I even spotted a recipe with chorizo. But having the regular benefit of working in close vicinity of an IKEA store, I have access to the lovely Falukorv.
Another advantage of this dish is that it's very quick too, definitely for a working day.
5 tbsp grape seed oil
2 garlic cloves
400 g Falukorv
1 can of button mushrooms (230 g)
2 tbsp tomato puree
1 tbsp flour
1 dl water or stock or milk
1 can of plum tomatoes (400 g)
2 red peppers
100 g green beans
1 dl yoghurt
2 tbsp dill
1 tsp sugar
salt and pepper
- Boil the rice according to instructions on the packet.
- Peel the onion and garlic and dice finely. Slice the sausage into circles, then cut the circles into strips. Drain and quarter the mushrooms
- Heat up the oil in a deep saucepan and fry the onion and garlic until soft.
- Add the mushrooms and sausage and fry for a few minutes, stirring occasionally until they get some colour.
- In the mean time, liquidise the tomatoes, wash and cut the peppers into strips, wash and cut the beans in half.
- Stir in the flour and let it soak up the liquid in the pan. Add the tomato puree and your choice of liquid - water, stock or milk and leave to simmer for 5 minutes, stirring every now and then.
- Add the peppers and the beans, stir in, cover and leave to simmer for a further 5 minutes.
- Take off the hob and stir in yoghurt, dill, sugar, salt and pepper.
- Sprinkle chopped parsley when serving.
This makes 4 portions and was rather tasty.
Today I didn't have any peppers or beans, nor did I have yoghurt, but I had a 300 ml tub of double cream that I'd frozen as I hadn't used it. It looked pretty solid as it does when it's been frozen, but it melted nicely and resulted in a very creamy (and probably highly unhealty) version.