In Sweden we have a dish called "Korv stroganoff", which is a variation on the traditional Russian dish beef stroganoff. Serve it with pasta.
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2 tablespoons cooking oil
1/2 red onion, chopped
1 leek, chopped
3 to 4 garlic cloves, finely chopped
300g vegetarian sausages/hot dogs
1/2 aubergine, peeled
1/2 small squash, peeled and seeded
salt and freshly ground black pepper
500g tinned chopped tomatoes
1 to 2 tablespoons tomato purée
1 cube vegetable bouillon
1 tablespoon dried oregano
1/2 tablespoon paprika
2 tablespoons dried basil
grated Parmesan cheese (optional)
MethodPrep:20min ›Cook:30min ›Ready in:50min
Add 1 tablespoon oil to a large frying pan and heat to medium. Add the onion and leek, then cover with lid. Fry for 1 to 2 minutes.
Add the garlic and let it fry at low to medium heat until all onions are translucent.
In a separate pan fry the sausages on medium heat until lightly browned. Remove them from the pan and chop coarsely.
Remove the onions from the pan and let cool, then refrigerate.
Chop aubergine and squash into 1cm cubes. Add remaining oil to the pan and fry the aubergine and squash on medium heat until soft, add salt to taste. Make sure it does not burn.
Remove the onions from the fridge and puree in a blender or a small food processor either until smooth or slightly chunky.
Add the hot dogs to the pan with the aubergine and squash and add the onion mixture. Lower the heat slightly.
Puree the tomatoes and tomato purée together in the blender.
Add the tomato mix to the pan. Dissolve the boullion in 2 tablespoons boiling water and add bouillon, herbs and spices to the pan. Season to taste with salt and pepper. Let simmer on lowest heat for until sauce is slightly thickened, about 10 minutes. Serve with pasta and Parmesan if desired.
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Watch the video: CHEF SHANJHOE COOKED A SWEDISH DISH KORV STROGANOFF