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    Falukorv Stroganoff

    Hearty, creamy and flavourful – with yoghurt, mushrooms and Dijon

    • 4 servings
    • 15 ingredients
    • 6 steps
    To the recipe
    Chicken in creamy sauce with rice and a garnish of fresh parsley.

    Sausage stroganoff is one of Sweden's most beloved everyday dishes, but it can also be made with more depth and character without losing its soul. This version leans towards the heartier side, with button mushrooms, Dijon mustard and beef stock that give it a richer flavour.

    Instead of crème fraîche, Turkish yoghurt is used, which gives a more pronounced but balanced tang and a round creaminess. Together with cream, the result is a stroganoff that feels more grown-up, more complex, and perfect for anyone who wants to take the dish a step further.

    If you want to read more about the origin of falukorv and its connection to the town of Falun, you can dig deeper in our article about Falun copper mine, where the history behind this iconic ingredient is described in more detail.

    Method

    1. Finely chop the onion and mushrooms. Cut the falukorv into pieces.
    2. Fry the falukorv in butter in a pot or deep frying pan until it gets a nice surface. Lift it out and set aside.
    3. Add a little more butter to the same pan if needed and sauté the onion until soft without browning. Add the mushrooms and keep frying until they release their liquid and start to brown.
    4. Add the paprika powder and tomato purée and let it all brown while stirring. Stir in the passata, the Dijon mustard and the beef stock concentrate.
    5. Pour in the cream and stir. Grate in the garlic and season with salt and pepper. Let the sauce simmer gently for a few minutes.
    6. Stir in the Turkish yoghurt and let the dish come to a gentle simmer. Put the falukorv back in and let it all heat through.

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    Serving tip!

    Serve the stroganoff steaming hot with boiled rice and pickled cucumber on the side. The fresh tang from the cucumber contrasts nicely with the hearty, creamy sauce.

    Falukorv in hearty stews

    In a stroganoff with a lot of flavour and richness, the quality of the falukorv is extra important. Texture, saltiness and meat content determine how well the sausage holds up to creamy sauces and long simmering. In our guide The best falukorv we compare different brands and point out which ones work best in dishes like this one.

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    Don't miss EldMat, our series where we cook over the open fire out in the wild.

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