Ladies and gentlemen, fasten your seatbelts – we’re on for another taste bud adventure compliments of this sausage stroganoff recipe!
This isn’t the first time I’ve waxed on about stroganoff (it’s the fourth time to be precise) but it may be the last. Sadly I think this is the final stroganoff recipe in my Mom’s cookbook. As the last Betty’s Cook Nook meal of the year this dish marked the perfect culinary dismount to a wacky and wild 2020!
So What Makes This Recipe A Classic?
Well, a couple of things. For starters I’m 99% confident this recipe hails from an early 1980s Southern Living magazine clipping; I recognize the recipe’s font (see the original clipping below)!
Secondly I incorporated a hidden weapon ingredient which you can learn more about below: the Wendish noodle is a blast from the past and it has a special connection to this recipe and the people of Texas. Incoming story below!
Tip: If you just prefer the recipe please fast-scroll to the Foodie Tips section below. If you want to enjoy a random family story about early Texas in the 1800s, please grab your favorite beverage and read on!
A Little Bit About Dime Box
It all started harmlessly with a random pic my Cousin Alison texted of a likely relative “Adolph Hannes” who surely lived in the greater Dime Box, Texas area. Dime Box is the birthplace of my Maternal Grandmother “Nanny” who was ironically also one of my bestest of friends when I was a kid. Dime Box isn’t a big city – in fact even today it’s an unincorporated community of about 1,100 residents. But for the European immigrants who claimed it as home, they found Dime Box a small but magnificent place that rests on the eastern Texas prairie offering big sky views and wide open spaces that could cultivate new beginnings.
Texas Wends tells the magnificent story of how in 1854 the Wendish people of Lusatia (east Germany and southern Poland) fled to Texas in search of religious and political freedom. After 3 months at sea on the Ben Nevis clipper ship they disembarked in the port city of Galveston and ventured by wagon and foot to Serbin, Texas which is just a few minutes drive from Dime Box and 69 miles from where I live today. The story of the Wends is wild and wondrous and sadly 1 in 8 of the 588 crammed ship voyagers lost their lives on their journey to Texas. I had hoped to connect the Wends to my nuclear family (was I Wendish?) but after receiving the book I quickly combed through the Ben Nevis’ ship manifest only to find no surnames that I recognized. Regardless, Adolph’s picture proved my family was friends of the Wends!
There on page 80 of Texas Wends was a picture of Adolph Hannes that became a remarkable key to a chapter in my life that has connected the past with the present! Adolph shared a surname with my grandmother “Nanny’s” husband Harry Hannes and there in the pic Adolph was enjoying a “dram” with his friend Henry Kruemcke. I quickly and luckily discovered a hardbound copy of the book on eBay and it’s now in my library. I did some Ancestry.com research and discovered that Adolph is my Grand Uncle! #MicDrop
Soon after geeking out on our family lineage Cousin Alison and I decided to travel to Dime Box and nearby Serbin to inspect a few things. We visited the Hannes-Old Dime Box cemetery where we saw several headstones bearing our family’s surnames (Hannes and Hejtmancik). It was surreal being in the very origin of our Texas roots! A 20-minute ride from Dime Box landed us just outside Giddings in Serbin. We visited the Texas Wendish Heritage Museum, its next door historic painted St. Paul Church and while taking in the historic sights we learned about black wedding dresses, the art of decorating Wendish Easter Eggs and low and behold we scored the glorious egg noodles that are made on site and that I used in this recipe!
We’ve made two trips back thus far and are planning a third. We’ll return to the Dime Box Heritage Society Museum where we gratefully discovered family photos and artifacts with ease. And of course no trip would be complete without paying our respects at the Heritage Museum where I plan to reunite the Texas Wends book to the Memorial Library of its author, Lillie Moerbe Caldwell.
So there you have it – how a little noodle has great big ties to this recipe and newly-discovered great chapters of my family history! I never underestimate the power of food.
❤ The Wendish noodles are about 3 inches in length and have an al dente (“to the tooth”) texture that I love. No soggy noodles here! Don’t live near Serbin, Texas? No worries – you can score your noodles online!
❤ I cooked the Wendish noodles separately according to the package instructions then poured the stroganoff on top to serve. On my next go of this recipe I think I’ll add the uncooked noodles and let them simmer in the stroganoff per the original recipe instructions below – they will likely absorb more of the tasty stroganoff flavor.
❤ Fan of the stroganoff? Luckily there are a few more you can try out here on Betty’s Cook Nook. Click and scroll down!
Total prep: About 45-60 minutes.
1 pound | bulk pork sausage
1 cup | white onion, finely chopped
1 cup | green pepper, finely chopped
16 ounce can | diced organic canned tomatoes (Kirkland)
8 ounces | sour cream
1 cup | water
1 tablespoon | sugar
2 teaspoons | kosher salt
2 teaspoons | chili powder
8 ounces | egg noodles (Wendish noodles if you can)
1. In a skillet over medium heat combine sausage, onion and green pepper and stir until the sausage is brown and the onion is tender. Drain off the pan drippings.
Yield: 4-6 servings
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
One more time: This video may not qualify as an antique or vintage… but it’s certainly retro!
Before Hamburger Helper, There Was Beef In Casserole.
This dish is really easy to make, and even easier to eat! I’m not convinced it served 8… but then again it was the 1970s… when food portions were smaller sized… and like hips… eyes were wide.
1 pound | ground beef
2 teaspoons | salt
2 teaspoons | sugar
1 16-oz. can | diced tomatoes
1 8-oz. can | tomato sauce
2 cloves | garlic, crushed
to taste | fresh ground black pepper
1 8-oz. package | thin egg noodles
1 cup | sour cream
1 3-oz. package | cream cheese
6 | green onions, chopped with some of the tops
1 cup | cheddar cheese, grated
1. Preheat oven to 350°F.
2. Combine and simmer 5-10 minutes: the beef, salt, sugar, tomatoes, tomato sauce, garlic and pepper.
3. While that’s all simmering, boil the noodles, drain and fold-in the sour cream, cream cheese and chopped onions.
4. In a greased casserole, arrange in layers ~ the meat mixture, noodle mixture and grated cheese.
5. Heat until bubbling, about 35 minutes @ 350°F.
Foodie Tip ~
♥ Just 1 cup grated cheese? Um, how about 4… or more!?
Mom’s actual recipe card shown below!
Ahhh … Mom’s sausage stroganoff recipe – I remember it well!
This is a hearty meal that reminds me of crisp fall days and warm fall nights, compliments of this savory dish.
This is one of my favorites and super easy to make. So easy, in fact, that Mom didn’t write out instructions on how to make it ~ just a list of the ingredients!
Foodie Tips ~
♥ For you stroganoff fans out there give Mom’s Beef Stroganoff recipe a whirl. It’s a different take on this beef stroganoff and just as tasty.
♥ Sausage Stroganoff is a dish inspired from Russian cooking. I Googled “Russian Food Facts” and found this interesting passage …”Russia is mainly a northern country with a long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins.”
High fives to the folks who love carbs as much as I do!
1 pound | owens regular sausage
½ pound | owens hot sausage
1 can | campbell’s golden mushroom soup
8 ounce carton | sour cream
to serve | cooked egg noodles or jiffy brand corn muffin mix (the muffins are my favorite)
ii. what to do
1. Start your noodles or corn muffins and while they are getting ready…
2. In a medium-sized pan over medium-high heat, brown the sausages together. Drain grease from the meats and return it to your pan.
4. When warmed through, you’re done!
Serve on top of your prepared egg noodles or corn muffins.
I remember Mom would just whip-up corn muffins straight from the box, cut them in half horizontally and serve each half topped with a generous spoonful of the stroganoff.
A cleaned plate makes a happy belly!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook