A delectable stroganoff recipe derived from a magazine and doctored wonderfully by my Aunty Margie. A great alternative to the traditional beef stroganoff and I do think the optional ingredients do make it better than the original recipe.
Ingredients
- 2 tsp olive oil
- 8 thick sausages
- 6 short-cut bacon rashers
- 1 brown onion chopped large
- 2 garlic cloves crushed
- 500g mushrooms sliced
- 3 tsp sweet paprika
- 1/4 cup tomato paste optional
- 1/4 cup tomato sauce
- 1 cup beef stock (liquid)
- 1/4 cup French mustard optional
- 1 pinch garlic salt
- 1 pinch cracked pepper *to taste
- 1/2 cup sour cream
- 2 tbs fresh chives chopped optional
Method
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Step 1Heat oil in a large frypan and fry sausages until almost cooked through.
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Step 2Transfer to a plate and cover to keep warm.
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Step 3Add bacon, onion and minced garlic to same pan and cook, stirring, for 3 minutes or until bacon is golden.
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Step 4Add mushrooms and cook, stirring occasionally, for 2 minutes or until mushrooms have softened slightly.
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Step 5Stir in paprika, tomato paste, tomato sauce and stock and bring to a simmer.
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Step 6Cut each sausage diagonally into bite sized pieces and add to pan.
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Step 7Season with pepper and cook for a further 2 minutes.
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Step 8Stir in sour cream and chives and stir well.
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Step 9Serve immediately.
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Step 10Another way to prepare this dish is to place all ingredients except the sour cream and chives into a large casserole dish and bake in a moderate oven for 30-40 minutes. Stir through sour cream and chives before serving.
Recipe Notes
Use thick beef or German-style sausages.
A little extra water can be added to make the sauce go further.
Sliced beans can also be added for extra goodness.
Serve with spiral pasta and crusty bread.
This recipe was photographed by Amber De Florio for Best Recipes.
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