Classic Sausage Stroganoff with Rice and Cabbage Slaw
From the foundersAlexander Eriksson·Founder & CEO
A Swedish weeknight classic made with falukorv sausage, brown onion, tomato purée and cream, served with fluffy rice and a crunchy white cabbage salad.
Ingredients
2 servings
- 400 gfalukorv (Swedish sausage)
- 180 grice
- 1 stbrown onion
- 2 dlcooking cream
- 1 dlmilk
- 3 msktomato purée
- 1 tskDijon mustard
- 1 mskJapanese soy sauce
- 1 mskcooking oil
- 250 gwhite cabbage
- 0.5 krukaparsley
- 1 krmsalt and black pepper
How to make it
- 1
Cook the rice according to the packet instructions.
- 2
Cut the falukorv into strips and finely chop the onion.
- 3
Heat oil in a frying pan. Brown the sausage until nicely coloured, then add the onion and sauté until softened.
- 4
Stir the tomato purée and Dijon mustard into the pan and let it fry for approx. 1 minute to cook out the bitterness and deepen the flavour.
- 5
Pour in the cooking cream, milk and Japanese soy sauce. Simmer the stroganoff over a low heat for approx. 8-10 minutes until the sauce has thickened.
- 6
Meanwhile, finely shred the white cabbage and toss with a little salt and pepper (and a splash of oil if you like) to make a crunchy salad.
- 7
Season the stroganoff with salt and freshly ground black pepper. Sprinkle with chopped parsley and serve with the rice and cabbage salad.
Kitchen tips
- Fry the tomato purée well in the fat before adding the liquid to bring out a deep, rich tomato flavour without bitterness.
- Squeeze the shredded cabbage with your hands and a little salt so it softens slightly and gets a nice texture.
AI-generated content. Always verify ingredients and allergen information yourself.
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