Korv Stroganoff

Step 1

Fill a large pot three-quarters full with water and bring to a boil over high heat, about 8 minutes. This will cook the noodles later.

Step 2

Place each sausage on a cutting board and slice diagonally into 1/2-inch-thick pieces, like cutting bread at an angle through a loaf.

Step 3

Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into thin half-rings about 1/4 inch thick.

Step 4

Melt the butter in a large skillet over medium-high heat, swirling to coat the bottom, about 45 seconds.

Step 5

Add the sausage pieces to the hot skillet and cook, stirring occasionally, until the surface turns golden brown, about 5 minutes.

Step 6

Add the onion slices to the skillet and stir constantly, scraping up any stuck-on brown bits, until the onion turns soft and translucent, about 3 minutes.

Step 7

Pour in the beef broth and bring to a simmer by maintaining medium heat, stirring occasionally, for about 4 minutes.

Step 8

Meanwhile, add the egg noodles to the boiling water and stir once with a fork, then cook uncovered for 6 minutes, until tender but still slightly firm to the bite.

Step 9

Remove the skillet from heat and wait 1 minute, then whisk the sour cream and mustard together in a small bowl until no lumps remain.

Step 10

Pour the sour cream mixture into the skillet and stir gently with a wooden spoon until the sauce is smooth and coats the sausage, about 1 minute.

Step 11

Drain the noodles in a colander and add them directly to the skillet.

Step 12

Toss everything together gently until the noodles are evenly coated with sauce, about 2 minutes.

Step 13

Taste a small spoonful, then add a pinch of salt and pepper if needed.