Can’t get enough of stroganoff? Then try our tasty take on the humble fave — sausage stroganoff!
Ingredients
- 2 teaspoons olive oil
- 8 thick beef sausages
- 3 middle bacon rashers, rind removed, chopped
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 500g cup mushrooms, sliced
- 1 teaspoon sweet paprika
- 1/4 cup tomato paste
- 1 cup Massel beef stock
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- Crusty bread, to serve
Method
- Step 1Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate. Cover to keep warm.
- Step 2Add bacon, onion and garlic to pan. Cook, stirring, for 3 minutes or until bacon is golden. Add mushroom. Cook, stirring occasionally, for 5 minutes or until mushroom has softened. Stir in paprika, tomato paste and stock. Bring to a simmer.
- Step 3Meanwhile, cut each sausage diagonally into 4 thick slices. Add to pan. Season with pepper. Cook, stirring occasionally, for 2 minutes or until sausages are heated through. Remove from heat. Stir in sour cream and chives. Serve with bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
2907 kj
Energy
55g
Fat Total
25g
Saturated Fat
8g
Fibre
38g
Protein
148mg
Cholesterol
2121.53mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: By using sausages instead of beef rump steak, we’ve saved you around $11.55 in total.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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