Sausage & Mushroom Stroganoff
Recipe: #29491
May 14, 2018
Categories: Beef Sausage, Mushrooms, Italian, No Eggs, Beef Dinner, Italian Dinner, more
"From our Sunday newspaper, The Sunday Times."
Ingredients
Nutritional
- Serving Size: 1 (391.3 g)
- Calories 743.8
- Total Fat - 45.1 g
- Saturated Fat - 18 g
- Cholesterol - 271.6 mg
- Sodium - 893.4 mg
- Total Carbohydrate - 57.2 g
- Dietary Fiber - 8.8 g
- Sugars - 3.1 g
- Protein - 28.9 g
- Calcium - 637.3 mg
- Iron - 9 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pasta in a large saucepan of boiling, salted water following packet directions and then drain once cooked.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Sprinkle stroganoff with chives and serve with beans and broccolini.
Tips
No special items needed.