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Swedish korv stroganoff with browned sausage slices in creamy tomato sauce served with fluffy white rice on an off-white plate, Nordic home setting.
Erik Lundström

Swedish Sausage Stroganoff

Creamy Swedish sausage stroganoff with smoked sausage in a tomato-cream sauce. Easy, comforting, and ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner / Main Course
Cuisine: Nordic
Ingredients Method

Ingredients
  

  • 500 grams (1 lb) sausage, cut into strips or bite-sized pieces.
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced (optional but adds great flavor).
  • 3 tbsp tomato paste
  • 240 ml (1 cup) beef, chicken or vegetable stock
  • 1 tbsp coarse Skåne mustard Dijon will work also
  • 2 tbsp butter or oil for frying
  • Salt and freshly ground black pepper to taste
Optional but great
  • 1 tbsp soy sauce (optional, for extra umami – reduce added salt if using).
  • 1 tsp paprika powder (optional, for color and a hint of warmth).
To serve
  • Cooked white rice
  • Fresh parsley for garnish (optional).

Method
 

  1. Brown sausage (5 min): Heat a large skillet over medium-high. Add butter, then the sausage. Fry until lightly browned.
  2. Soften onion (3–4 min): Add onion; cook, stirring, until translucent.
  3. Build the base (1–2 min): Stir in tomato paste, paprika, and (if using) soy/Worcestershire; cook 60–90 seconds.
  4. Simmer (6–8 min): Pour in stock, scrape the pan, and simmer until slightly reduced.
  5. Finish the sauce (5–6 min): Lower heat to medium. Stir in cream and Dijon; simmer gently until glossy and lightly thickened. Season with salt and pepper.