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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8022111" data-attributes="member: 19675">Sausage stroganoff for dinner tonight:<img src="https://i.imgur.com/MdpyMlC.jpg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />[SPOILER="Recipe"]Ingredients:1 box Pastaolive oil2 lb Sausage, cut into medallions (I used a simple, smoked country sausage)1 package medium Portobello mushrooms, sliced1 medium Yellow onion, diced1 bunch Green onion, sliced relatively thin1 bulb of garlic, cleaned, crushed & gross chopped1 lg Jalapeño, as finely chopped as possible*1/2 bunch of fresh parsley 1 lg tablespoon dried parsley 1 can beef broth1 can cream of mushrooms soup1/3 container Sour cream1.5 tablespoon Paprika Salt & Black pepper to taste Cooking Gear:Stock potSpider or Lg slotted spoon6qt or bigger straight-sided sauté pan or Dutch ovenLg spoon3-4 small mixing bowlssmall spatula or spurtle After slicing your ingredients, you can set them aside in bowls for control: 1 with the onions, garlic & pepper; 1 with the sausage, one with the mushrooms.  (The rest can simply wait on the cutting board.)Coat bottom of the sauté pan/Dutch oven with a thin layer of olive oil.  Sauté your sausage medallions over medium heat, stirring occasionally until you get a little color on them and some browning on your pot.  Remove the medallions and deglaze the pan with @1/4 of beef broth.Start boiling your pasta in the stock pot.  Monitor this carefully so as not to over or undercook the pasta.  When it’s cooked, use your spider or slotted spoon to remove it from the pot into one of the mixing bowls- the timing is such that one WILL be empty.Sauté the mix of onions, garlic and jalapeño over medium heat until they start to soften and there is more browning in your pan.  Deglaze with 1/4 of beef broth again and add mushrooms, cooking until they start to soften.  Add the parsley, then return the sausage to the pan.  Mix quickly, then add cream of mushroom soup. Use the last of your beef broth and your spatula to rinse out the soup can, and add that to the pan.  Add the paprika and  1/3 container of sour cream to the pan, then give the pot a thorough mixing.  Taste and season with salt & pepper.  Add the pasta to the sauté pan with all the other ingredients.   Gently mix it in so that it will all be coated with sauce, but the pasta won’t be broken.  Remove from heat and let stand a few minutes, then plate.* the finer the chop, the more evenly the jalapeño’s flavor and heat will be distributed.[/SPOILER]</blockquote>

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