Korv stroganoff (Swedish sausage stroganoff)
30 min · 18 g protein · 261 cals / serving
Sausage stroganoff, Swedish school-lunch comfort and a weeknight favorite. This one uses lean chicken sausage, lots of onion and red pepper, and a tomato-mustard sauce finished with kvarg instead of cream, so it is still rich and rosy with far less fat.
Ingredients
- 1 tsp canola oil
- 2 medium onions, sliced
- 11 oz lean chicken sausage, cut into strips
- 1 red bell pepper, cut into strips
- 2 1/2 tbsp tomato paste
- 1 1/2 tsp paprika
- 1 can (14 oz) crushed tomatoes, canned, with liquid
- 1 tbsp French mustard, French-style mustard
- 3/4 cup + 1 tbsp skimmed milk, 0.5% fat, fortified
- 3/4 cup quark
- 1/3 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oil in a large frying pan over medium heat and cook the onion for 5–6 minutes until soft and golden at the edges.
- Add the sausage and red pepper and fry 4–5 minutes, until the sausage browns in places.
- Stir in the tomato paste and paprika for a minute, then add the crushed tomatoes and mustard. Simmer 8–10 minutes, until the sauce is thick and the sausage is piping hot all the way through, 165°F.
- Lower the heat, pour in the milk and warm it through without letting it boil. Take the pan off the heat and stir in the kvarg until smooth. Season with salt and pepper and serve with rice.
Good to know
Can I use falukorv?
Of course, it is the classic. It is a much fattier sausage, so the dish gets richer and heavier, at about 53 instead of 67; lean chicken sausage keeps the same shape and smoky bite.
Why do the milk and kvarg go in last?
Boiled kvarg can split into small grains, and lean milk can curdle if it boils with the tomatoes. Added at the end, both melt into a smooth, rosy sauce that looks just like the cream version.
Alternative
Per
- Calories
- 75
- Protein
- (29%)
- 5 g
- Fat
- (33%)
- 3 g
- Carbohydrates
- (38%)
- 8 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 227 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1045 kcal goes into the pot and 1587 g of ingredients comes out as about 1400 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.