Yes! Sausage Stroganoff with Rice is a cozy twist on the classic beef stroganoff — rich, creamy, savory, and super satisfying over fluffy rice. It’s also a bit quicker to make, which is always a win on a busy night.
Sausage Stroganoff with Rice
Ingredients:
For the Stroganoff:
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1 lb (450g) sausage (Italian, smoked, or even bratwurst – your call), sliced or crumbled
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1 tbsp olive oil or butter (if needed)
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1 medium onion, diced
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2–3 cloves garlic, minced
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8 oz (225g) mushrooms, sliced (cremini or button work well)
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1 tbsp flour (for thickening)
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1/2 cup beef broth
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1 tbsp Worcestershire sauce
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1 tsp paprika (optional, adds great depth)
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3/4 cup sour cream (or Greek yogurt for a lighter version)
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
For the Rice:
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1 1/2 cups rice (white, brown, jasmine, or basmati)
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3 cups water or broth
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Salt to taste
Instructions:
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Cook the Rice:
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Bring rice and water (or broth) to a boil. Add a pinch of salt.
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Reduce heat, cover, and simmer according to package instructions (about 15–18 minutes for white rice).
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Sauté the Sausage:
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In a large skillet over medium-high heat, cook sausage until browned and cooked through. Remove and set aside if there’s a lot of fat (leave about 1 tbsp in the pan).
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Cook the Veggies:
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In the same skillet, sauté onions and mushrooms until soft and browned, about 6–8 minutes.
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Add garlic and cook for another minute.
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Make It Saucy:
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Sprinkle flour over the veggies, stir for 1–2 minutes to cook it out.
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Slowly stir in beef broth, Worcestershire, and paprika. Bring to a simmer to thicken slightly.
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Add the cooked sausage back in and reduce heat to low.
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Creamy Finish:
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Stir in the sour cream until well blended and warm (don’t boil it, or it could curdle).
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Season with salt and pepper to taste.
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Serve:
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Spoon the sausage stroganoff over a bed of rice, top with chopped parsley, and maybe a crack of black pepper.
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