Weeknight Korv Stroganoff with Creamy Tomato-Paprika Sauce

Why You’ll Love This Recipe

• Weeknight-easy: one skillet for the stroganoff and simple stovetop rice.
• Comforting but bright: creamy tomato–paprika sauce lifted with a touch of mustard.
• Kid- and crowd-friendly flavors with just the right amount of warmth.
• Flexible pantry staples; scales up beautifully for guests.

Grocery List

• Produce: 1 large yellow onion, fresh parsley or chives
• Dairy: Unsalted butter, heavy cream
• Pantry: Falukorv sausage (about 500 g), long-grain white rice, neutral oil, crushed tomatoes, tomato paste, sweet paprika, Dijon mustard, soy sauce, sugar, kosher salt, black pepper

Full Ingredients

For the Korv Stroganoff

• 500 g (about 1.1 lb) falukorv sausage, cut into 1/2-inch (1.25 cm) half-moons
• 1 tbsp neutral oil (rapeseed/canola or sunflower)
• 1 tbsp unsalted butter
• 1 large yellow onion (about 250 g), thinly sliced
• 2 tsp sweet paprika
• Optional: 1/4 tsp smoked paprika
• 1 tbsp tomato paste
• 1 can (400 g/14 oz) crushed tomatoes
• 3/4 cup (180 ml) heavy cream
• 2 tsp Dijon or Swedish mustard
• 2 tsp soy sauce (optional, for color and umami)
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Chopped fresh parsley or chives, for garnish

For the Rice

• 1.5 cups (285 g) long-grain white rice
• 3 cups (720 ml) water
• 1/2 tsp fine salt

Step-by-Step Instructions

Step 1: Rinse and start the rice

Place the rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear (about 30–60 seconds). Combine rice, 3 cups water, and 1/2 tsp fine salt in a medium saucepan. Bring to a boil over medium-high heat, then immediately cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes to steam. Fluff with a fork just before serving.

Step 2: Prep the sausage and onions

Cut the falukorv into 1/2-inch (1.25 cm) thick half-moons or batons. Peel and thinly slice the onion from root to tip so it softens evenly. Keep spices and tomato paste measured and ready to go; the next step moves quickly.

Step 3: Brown the falukorv

Heat the oil and butter in a large skillet or sauté pan (11–12 inch) over medium-high heat until the butter foams. Add the sausage in a single layer and brown 3–4 minutes per side until the edges are well-caramelized. Transfer the browned sausage to a plate, leaving the flavorful fat in the pan.

Step 4: Soften onions and bloom spices

Reduce heat to medium. Add the sliced onion and cook, stirring occasionally, for 4–5 minutes until translucent and lightly golden. Stir in the sweet paprika (and smoked paprika, if using) and the tomato paste. Cook, stirring constantly, for 30 seconds to bloom the spices and lightly toast the paste; this deepens color and flavor.

Step 5: Build and simmer the sauce

Pour in the crushed tomatoes, then add the mustard, soy sauce (if using), sugar (if using), 1/2 tsp kosher salt, and black pepper. Stir to combine and bring to a gentle simmer over medium heat. Maintain a steady simmer with small bubbles for 6–8 minutes, stirring occasionally, until slightly thickened and the raw tomato edge mellows.

Step 6: Make it creamy and finish

Return the browned falukorv (and any juices) to the skillet. Reduce heat to medium-low and stir in the heavy cream. Simmer 3–4 minutes, stirring, until the sauce turns a glossy salmon-orange and clings to the sausage. Taste and adjust seasoning with more salt or pepper. If the sauce gets too thick, loosen with 1–2 tbsp water.

Step 7: Serve

Spoon fluffy rice into shallow bowls. Ladle the korv stroganoff over the top. Finish with chopped parsley or chives. Serve hot.

Pro Tips

• Caramelization counts: a solid sear on the falukorv builds the base flavor and color of the sauce.
• Bloom your paprika and tomato paste briefly to wake up their sweetness and smokiness—30 seconds is enough.
• Keep the cream at a gentle simmer; a hard boil can cause the sauce to split.
• Balance acidity: a pinch of sugar or a splash of cream can round out sharper tomatoes.
• Rice pro move: let it rest covered for 5 minutes after cooking so the grains set and fluff beautifully.

Variations

• Mushroom and pepper: sauté 200 g (7 oz) sliced cremini mushrooms and 1 diced red bell pepper with the onions for extra body and sweetness.
• Crème fraîche twist: swap the heavy cream for 2/3 cup (160 ml) crème fraîche for a tangier, slightly thicker sauce.
• Low-carb: serve the stroganoff over cauliflower rice or buttered green beans instead of white rice.

Storage & Make-Ahead

Refrigerate leftover stroganoff in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of water or cream to restore the sauce’s silky texture; warm just until steaming. Cooked rice keeps 4 days refrigerated; reheat covered with a sprinkle of water in the microwave. The stroganoff can be frozen up to 2 months; thaw overnight in the fridge and reheat gently, whisking in a little cream if needed.

Nutrition (per serving)

Approximate values with rice: 760 calories; 30 g protein; 48 g fat; 54 g carbohydrates; 2–3 g fiber; 1,400–1,800 mg sodium (varies with salt and soy sauce). These are estimates.