Thursday, September 22, 2011
This dish is a Swedish family favorite, and I bet most families eat some sort of variation on this quite often. It's really not very close to the internationally known Beef Stroganoff, that often has mushrooms and sour cream, but this is how it's done in Sweden. Well, not that my version is super authentic - I add a splash of cognac and a little tarragon, which is definitely not what most people would do. Very tasty though!
It's made with Swedish falu sausage, which I think you might be able to find at IKEA in other countries. It's really not comparable to any other sausage - except possibly some hot dogs. It has nothing in common with what's often sold as sausage in the US, but is in fact seasoned minced pork.
600 g Swedish falukorv - falu sausage
1 yellow onion
2 tbsp tomato ketchup
1 tbsp tomato purée
2-300 ml milk
1-200 ml cream
1 tsp tarragon, dried
1 tsp cognac
butter for frying
Dice the sausage and the onion. Fry in a little butter until the sausage is browned, and the onion soft and shiny. Stir in ketchup and tomato purée. Gradually add the milk and cream - start with just a little, and stir all the time.
Let it cook for a few minutes. Season with dried tarragon, a little cognac, salt and pepper. Serve with boiled rice.
Recipe in Swedish: