Stroganoff Dip

Course : Dips
Serves: 20
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1 clove garlic -- halved
2 packages chubs jimmy dean sausage
4 tablespoons all-purpose flour
2 cups beef broth
2 large onions -- , chopped
1 cup sliced fresh mushrooms
1/2 stick butter or margarine
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
2 cups sour cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 dash Tabasco sauce
1 packages party rye or pumpernickel bread -- toasted

Preparation / Directions:

Rub cut garlic around the bottom and sides of a large skillet; discard garlic. Brown sausage, breaking up and crumbing with a fork. Add flour and broth, stirring to blend. Simmer until slightly thickened; set aside. Sauté mushrooms and onions in butter until onions are transparent. Add onion mixture to sausage, add seasonings and cook until the mixture bubbles. Remove from heat and add sour cream. Keep hot in a chafing dish or crockpot. Serve with toasted bread for dippers. Makes about 1 1/2 quarts.

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