If you’re looking for a new way to serve sausages for dinner, try this variation of the classic creamy dish, beef stroganoff. Traditionally made with strips of beef, mushroom and onion in a sour cream sauce, this sausage stroganoff transforms the humble snag into a hearty family favourite that’s perfect for any night of the week.
- Olive oil
- 8 beef sausages
- 1 onion, roughly chopped
- 4 rashers of bacon
- 3 cloves of garlic
- 500g of mushrooms, thinly sliced
- 1 tsp of paprika
- 1/4 cup of tomato paste
- 1 cup of beef stock
- 1/4 cup of sour cream
- Salt and pepper
- Optional: Parsley to garnish
Heat a fry pan over medium high heat and add olive oil. Cook the sausages for about 6-8 minutes until just cooked through. Put aside and allow to cool before chopping into pieces.
In the same pan, add the bacon, mushrooms and garlic. Stir for a few minutes until cooked.
Add the paprika, tomato paste and beef stock and stir.
After a few minutes, add the chopped sausages back into the pan and cook for 3-4 minutes.
Add the sour cream and stir. Season to taste with salt and pepper.
Garnish parsley and serve on its own or with steamed rice or pasta. Enjoy!