Sausage & Mushroom Stroganoff

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Sunday newspaper, The Sunday Times."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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