Tar Heel Kitchen: Sausage Stroganoff

By on January 5, 2017

sausage-stroganoffSince 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist. These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week we are looking back at the March 1992 and a hearty dish for a cold winter night, Sausage Stroganoff.

North Carolina ranks 2nd nationally in hog production behind Iowa. In 2015, hogs accounted for $2.3 billion, of cash receipts from farming in the state. This is almost 20 percent of total cash receipts.

“Versatility is one way to describe today’s “other white meat,” added Wilkinson. “No matter what the occasion, formal or informal, quick or involved you can always count of fresh pork.”

The recipe below is a little different from a traditional beef stroganoff, since the sauce is a little more tomato-based. This recipe is delicious as it is, although some tasters suggested trying spicy sausage. Try it with  local sausage found at your local farmers market or grocery store.

Wilkinson reminds us not to overcook the meat. “When preparing, an internal temperature of 170 degrees is recommended. This will ensure that your meat is done, as well as being juicy and flavorful on the inside.”

Tar-Heel-Kitchen-largeSausage Stroganoff

• 1 pound pork sausage
• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 1 16-ounce can of tomatoes
• 1 8-ounce carton sour cream
• 1 cup water
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 8-ounce package narrow egg noodles

In a large skillet, combine sausage, onion and green pepper. Cook over medium heat until sausage is brown and onion is tender; drain off pan drippings. Combine tomatoes, sour cream, water, sugar and seasonings; stir into sausage mixture. Gently stir in noodles. Cover and simmer about 30 minutes or until noodles are tender, stirring occasionally.

 

 

 

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