This is my remake of one of those typical Swedish comfort meals, Korv Stroganoff.
Mention that meal to any Swede, and you are sure to evoke warm memories of the home land.
Korv stroganoff is made with Falukorv, a large smoked Swedish sausage make from beef and pork. The falukorv is close to my heart because it comes from the region of Sweden that my husband is from, and where I lived for almost a year. Falukorv reaches all the way back to the Falun Copper Mine in the 16th and 17th centuries where the oxhide was used for the ropes and some of the meat was used for making smoked sausages.
The closest I have come to is a package of US Wellness Meats Sugar Free Beef Franks. Also I replace the heavy cream with coconut milk, which gives this stroganoff an AMAZINGLY creamy texture(don’t worry, this doesn’t make the whole thing taste like coconut).
I added just a touch of thai red curry powder to the mix for a little kick, but it can just as well be left out. The stroganoff is typically served with white rice, but I steamed up some cauliflower, and served it with my cauliflower “rice” instead!
This is such an easy, comforting meal made with all of the pantry staples of a paleo-enthusiast!
- 1 TBS pastured butter, ghee, or bacon fat
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 package of spicy sausage or sugar free beef franks
- 3 TBS tomato paste
- 1 tsp thai red curry powder or paste
- 1 cup unsweetened original coconut milk
- ½ tsp salt
- black pepper
- Heat the butter in a large skillet on medium high heat.
- Add the onions, and cook until they are translucent.
- Add the garlic and sausage. Turn down to medium heat and saute for 6-7 minutes, or until the sausage is cooked through, stirring occasionally.
- Stir in the tomato paste, red curry powder or paste, and the coconut milk.
- Simmer until thickened.
- Season with salt and pepper to taste
- 1 large head of cauliflower, cut into florets
- Steam the cauliflower florets for 15 minutes. Let cool.
- Process into rice sized bits and pieces using the food processor. Don’t over-mix, or you will end up with mashed cauliflower.