BRATWURST STROGANOFF

Every once in a while, a great idea comes along. Most times, a great idea is an accumulation of ideas from different people. So it is with today's recipe.

We were sitting on our back porch, marveling at Penny's Roses, Tomato plants and her new pollinating garden. 

 And as usual, we got to talking about food while we sipped our adult beverages.

Gee, what else do you do when you  are staying home, away from the masses.

So I mentioned that I wanted to make SAUSAGES. Knowing my love of BRATWURST, Penny says "We have Bratwurst Seasoning."

Now I am interested.  I never ate Bratwurst as a kid. Why I didn't is a mystery. My mother was German but she never made it. Perhaps my father didn't like it. But that's another story.

Many years ago, Penny and I were on a Cruise and they served Bratwurst during a sail away party.

 

I was hooked. Not only on Bratwurst but on Cruises.

So I respond, "We could make it in patties and fry it. The we can make gravy and smashed taters."

"Or," Penny says. "You could make Bratwurst Stroganoff."

I have been on a search for a good Stroganoff recipe, so I thought that was a great idea.

Several adult beverage later, I had a plan.

Hope you try it.

Here is how I did it.

1 ¼ TBL BRATWURST SEASONING (Penzeys)

1 ¼ lb Ground PORK

1 Cup of Chopped ONION

2 Cloves of Chopped GARLIC

 

8 OZ Fresh MUSHROOMS (chopped)

1 TBL SOUR CREAM

¼ CUP of WHOLE MILK

BACON FAT as needed

WONDRA FLOUR (amount as needed)

Salt and Pepper to taste

CHICKEN BROTH (AMOUNT TBD)

One bag of NOODLES

Butter to coat

Place the PORK in a large bowl, and add the seasoning.

Mix well with your HANDS until seasoning is incorporated into the pork

Cover with plastic wrap and refrigerate for 2-3 hours

Now is a good time to play with the puppy and have a nice refreshing adult beverage

In a large pan, add some EVOO and set heart to medium HIGH

When hot add the ONIONS and saute until translucent

Add a TBL of BACON FAT.

Add the MUSHROOMS and saute.

Add the PORK and saute

Add the GARLIC and saute until the PORK is nice and browned.

Now you can add some Salt & Pepper (I also added about a tsp of the Seasoning.)

Now it is time to make the ROUX for the GRAVY

Remove ¾ of the Pork and place in a bowl. 

 

Use a slotted spoon and let any grease drip back into the frying pan. Set aside

Add enough FLOUR to soak up all the grease. (about ½ CUP)

STIR STIR STIR

STIR STIR STIR 

Add the CHICKEN BROTH (A LITTLE AT A TIME)

STIR STIR STIR 

Place the pork you set aside back into the pan

Add ¼ Cup of MILK

Turn the heat down to SIMMER.

Cover with a lid.

Boil your water for the NOODLES

 Cook according to directions

Place the hot Noodles in a Bowl and ADD some Butter to coat.

Place the Gravy in another bowl and and the Sour Cream. Stir

 Now you can serve

 Goes well with a Salad and Adult Beverage

It's hard to explain how well this one turned out. It was G O O D !!!

IF I HAD TO DO IT ALL OVER AGAIN

 I think next time I will get some Bratwurst LINKS. Dice them up and add to the Pork Mix. The more meat the better !!!!

Penny loved it as well.

So there you have it. A made up recipe for the best Stroganoff I have ever had !!!!!

Try it, you'll thank me later.

Stay safe, stay home and stay SMART

Live Long and Prosper !!