Recipe - Sausage Stroganoff Dip

1 Clove garlic
2 pound Jimmy Dean® sausage
4 tablespoon Allpurpose flour
2 cup Beef broth
2 md Onions; chopped
1 cup Sliced mushrooms; canned or
fresh
One half Stick butter
2 teaspoon Soy sauce
2 tablespoon Worcestershire sauce
1 teaspoon Dry mustard
Salt; pepper, paprika, to
taste
Tabasco® sauce; to taste
2 cup Sour cream
Party rye or pumpernickel
bread, toasted

Rub a large skillet with garlic; heat and brown sausage. Crumble sausage
with a fork. Sprinkle sausage with flour; add beef broth. Simmer until
slightly thickened and set aside. Saute onions and mushrooms in butter
until onions are tender. Add onions, mushrooms and seasonings to the
sausage mixture. Cook until mixture bubblesremove from heat and add sour
cream. Keep hot in a chafing dish. Serve with toasted party rye or
partysize pumpernickel. Makes about 1 One half quarts.

When doubling recipe, use only 3 onions.

If you have leftovers, pour over rice.

Recipe by: More Favorite Brand Name Recipes Cookbook

Posted to MCRecipe Digest V1 #899 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Nov 11, 1997