Monday, November 4, 2013

Sausage Stroganoff

We all know and love the tradition beef stroganoff, but here's a simple variation using the humble sausage.  It's easy to do, the kids love it and of course, the mum in me couldn't help but add the vegetables at the end - but I know that stroganoff purists would keep the recipe without!  This is a perfect weeknight meal that freezes well and tastes great.

olive oil spray
6-8 beef sausages
2 cloves garlic, crushed
1 onion, chopped
250g mushrooms, chopped
3 rashers bacon, rind removed, chopped
2 teaspoons paprika
1 cup stock (vegetable or beef)
2 tablespoons tomato paste
2 tablespoons fresh parsley, chopped
1/2 cup sour cream
*optional* 1 cup frozen vegetables

Spray a large frying pan with olive oil and cook sausages on medium heat for about 10 minutes, until cooked through (pierce skins if necessary).

Remove to a plate.  Add garlic, onion, mushrooms and bacon to pan and cook for 5 minutes, until soft.

Add paprika and cook for 1 minute until fragrant.  Add stock and tomato paste and vegetables, if using.  Bring to the boil and simmer for 2 minutes.  Slice cooked sausages and add to the pan, simmering for another 2 minutes.  Remove from heat, stir through parsley and sour cream and serve.

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