This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Ready, Set, Eat!
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Savory Sausage Stroganoff
This hearty and filling recipe comes from the kitchen of Michelle Bailey of Fort Wayne, Indiana...thanks, Michelle!
1 lb. ground pork sausage, browned and drained
10-3/4 oz. can cream of mushroom soup
14-1/2 oz. can diced tomatoes
1/2 c. milk
1/4 c. all-purpose flour
4-oz. can sliced mushrooms, drained
1 t. garlic, minced
1 t. dried basil
1 c. sour cream
8-oz. pkg. wide egg noodles, cooked
Combine all ingredients except sour cream and noodles in a slow cooker. Cover and cook on high setting for 2 to 3 hours, stirring occasionally. Stir in sour cream near end of cooking time; warm through. Serve over warmed noodles. Makes 4 servings.
