Torsdag

Rörde ihop en lite nyttigare korvstroganoff (ordinarie receptet länk) i torsdags där jag bytte grädden mot mjölk och två matskedar idealmjöl för redning, använde mig av 400 gram falukorv samt två lökar, Märkigt och gott, men min mage gillar verkligen inte tomatpuré, dels på grund av allergi och dels för att jag får världens halsbränna av den.

English. I made a healthier sausage stroganoff (korvstroganoff in swedish) this thursday where I replaced the cream with milk and two tablespoons flour for the reduction (to get the “sauce” thicker). Powerful and good, but my tummy didn’t like it the tomato puree, partly cause I’m allergic to it and partly cause It gives me acidburn.

I haven’t publiches the sausage stroganoff recipe before so I’ll give you the one I made this week. The falukorv is a bigger sausage then regular ones, with a mild flavour and almost as wide as an arm. You can read more about it on wiki if your curious (wiki link).

Korvstroganoff

Ingredients
2 onions
400 gram of “falukorv” or sausage
2 tablespoons tomato puree
3 dl milk
2 tablespoons flour
Salt, blackpepper, sugar

Chop op the onion in thin pieces, then chop op the sausage in ½ cm wide and 3-4 cm long pieces. Soften the onion in the butter, then brown the sausage (do it in turns if your pan is little). When the sausage pieces are all lovely coloured and the onion, add milk and tomato puree + the flour. Mix it all well together and let it boil a little so it gets thicker, taste it and add spices so you like it. Serve with boiled rice.