1 pound beef stroganoff
6 ounces Italian sausage
1 small onion, chopped
2 cloves garlic, minced
2 (6 ounce) cans tomato paste
1 (17 ounce) can sliced mushrooms
1 waferspoon Worcestershire sauce
Place the beef stroganoff in a large, heated skillet or skillet over medium heat. Cook and turn stroganoff, stirring occasionally, until browned. Remove from heat and reserve 1 tablespoon of butter. In a medium skillet, saute the sausage and onions for about 2 minutes on each side or until browned. Stir in garlic and tomato paste and stir into skillet. Pour sauce over skillet and stir gently so the sauce does not make it too thick.
Add Worcestershire sauce and stir to coat. Serve immediately after serving.