The best ground meat for this dish is sausage meat. Buy sausages, peel off the skins, crumble the meat and fry in butter. Or you can create your own sausage meat by seasoning ground meat and letting it marinade in the fridge for a couple of hours. Season with what? The usual salt, pepper and a bit of sugar — and a good combination of spices and herbs.
Sour cream, an essential ingredient of stroganoff, may be substituted with yogurt for a low-fat version. If you’d rather have real cream but have no sour cream on hand, just add a tablespoonful of lime or lemon juice to a cup of cream.
Recipe: Spaghetti a la stroganoff
- enough cooked spaghetti (or other pasta shape) for two
- 2 tbsps. of butter
- 250 g. of sausage meat (or make your own — see notes after the recipe), crumbled
- 1/3 c. of chopped onion
- 1 c. of sliced button mushrooms (canned is okay)
- about 2 tbsps. of chopped tarragon
- salt and pepper, to taste
- 1/2 c. of sour cream or yogurt
- Heat the butter in a frying pan. Add the crumbled sausage meat and cook over medium-high heat until lightly browned.
- Add the chopped onion, mushrooms and tarragon. Sprinkle with a little salt and pepper. Cook gently over medium heat until the onion pieces start to soften. You have the option of cooking the mixture until the onion bits and mushroom slices start to brown. I’d have done that if I had fresh mushrooms but I only had canned and canned mushrooms will never brown the way fresh will with careful cooking. So, there.
- Pour in the sour cream and cook just until bubbly.
- Toss in the cooked noodles and serve hot.
To make sausage meat, mix together 250 g. of ground meat (chicken, turkey, duck, pork, beef, lamb — or a combination of two or more of these) with 1 tsp. of salt, 1/2 tsp. of black pepper, 1/2 tsp. of sugar, 1 tbsp. of minced garlic, 1/4 tsp. of paprika, 1/4 tsp. of cayenne and 1 tbsp. of mixed dried herbs.
The measurements given for the seasonings and herbs are, of course, a mere guide. You can even change what goes into the meat by adding, subtracting or even completely changing the seasonings. Some people prefer soy sauce, for instance, over salt. Personally, I don’t like dark sausage meat but that’s me. Some people are very particular about the variety of chili they use, etcetera, etcetera.
For the mixed herbs, I like a combination of rosemary, thyme and oregano. You might like something else. Feel free to use what you think will make the sausage meat taste good to you.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2