May 14, 2018
Comfort Food, Dinner, Main Dish,
Beef, Beef Sausage, Pasta, Vegetables, Mushrooms, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Skillet, Stove Top, No Eggs more
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"From our Sunday newspaper, The Sunday Times."
Cook pasta in a large saucepan of boiling, salted water following packet directions and then drain once cooked.
Meanwhile, heat oil in a large, deep frying pan over high heat and cook sausages, turning, for 5 to 7 minutes or until browned and cooked through and remove from pan and thickly slice.
Add mushrooms to pan and cook, stirring, for 5 minutes or until tender and then add garlic, flour and paprika and cook, stirring for 1 minute or until fragrant and then add paste, mustard, sauce and stock and stir to combine.
Return sausages to pan and bring to the boil and then reduce heat to low and simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens.
Meanwhile, cook beans and broccolini in a saucepan of boiling water for 2 to 3 minutes or until bright green and tender and then drain well.
Stir creme fraiche into sausage mixture and season with pepper and cook for 1 minute before adding pasta and tossing to combine, cooking for 1 to 2 minutes or until heated through.
Sprinkle stroganoff with chives and serve with beans and broccolini.
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