Sausage stroganoff dip

12 Servings

Ingredients

QuantityIngredient
1Clove garlic
2poundsJimmy Dean® sausage
4tablespoonsAll-purpose flour
2cupsBeef broth
2mediumsOnions; chopped
1cupSliced mushrooms; canned or fresh
½Stick butter
2teaspoonsSoy sauce
2tablespoonsWorcestershire sauce
1teaspoonDry mustard
Salt; pepper, paprika, to taste
Tabasco® sauce; to taste
2cupsSour cream
Party rye or pumpernickel bread, toasted

Directions

Rub a large skillet with garlic; heat and brown sausage. Crumble sausage with a fork. Sprinkle sausage with flour; add beef broth. Simmer until slightly thickened and set aside. Saute onions and mushrooms in butter until onions are tender. Add onions, mushrooms and seasonings to the sausage mixture. Cook until mixture bubbles--remove from heat and add sour cream. Keep hot in a chafing dish. Serve with toasted party rye or party-size pumpernickel. Makes about 1½ quarts.

When doubling recipe, use only 3 onions.

If you have leftovers, pour over rice.

Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #899 by "Crane Walden <cranew@...>" <cranew@...> on Nov 11, 1997