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Easy sausage stroganoff recipe

Easy sausage stroganoff recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

This sausage stroganoff is both easy and filling. Delicious served over rice, mixed vegetables, pasta or even mashed potatoes!


Devon, England, UK

2 people made this

IngredientsServes: 3

  • 8 beef sausages
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 300g sliced mushrooms
  • 250ml beef stock
  • 60g tomato puree
  • 1 teaspoon ground paprika
  • 60g natural yoghurt

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Firstly, place the sausages under the grill, at a medium heat, for 12 to 15 minutes, or until no longer pink in the centre. Remove from the heat and slice; set to one side.
  2. Warm the oil in a saucepan over a medium heat then add the onions and cook and stir until soft. Add the garlic and cook and stir for a few minutes, followed by the mushrooms and continue to cook for 5 minutes. Pour in the beef stock, then add in the tomato puree and sprinkle in the paprika. Bring to a simmer.
  3. Add the sliced sausages and continue to simmer for a few minutes. Finally, stir in the yoghurt and mix well. Spoon onto warmed plates and serve with a side of your choice.

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a knob of butter
1 large onion, peeled and finely chopped
350g falukorv or smoked sausage, very finely diced
1 tbsp tomato purée
1 tbsp Dijon mustard
1 tsp paprika
130ml single cream
sea salt and black pepper
400g tagliatelle or pappardelle
2 tbsp eldercapers or regular capers
a handful of finely chopped fresh chives

Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato puree, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small mugful (around 80ml) of pasta water.

Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

Get ahead / The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it. You can also freeze the sauce in an airtight container for up to a month. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.


Sausage stroganoff with cauliflower and parsley rice

Ingredients

  • 1 (5 oz.) 1 (140 g) red bell pepper , in thin slices red bell peppers , in thin slices
  • 1 (4 oz.) 1 (110 g) yellow onion , in thin slices yellow onions , in thin slices
  • 2 tbsp 2 tbsp butter
  • 1 lb 450 g chorizo or other good quality sausage
  • 1 oz. (4 tbsp) 28 g (60 ml) sun-dried tomatoes in oil, preferably in olive oil
  • 1 tbsp 1 tbsp Dijon mustard
  • 2 tbsp 2 tbsp tomato paste
  • 2 tbsp 2 tbsp dried thyme
  • 1 cup 240 ml heavy whipping cream
  • salt and pepper
  • 1½ lbs 650 g cauliflower
  • 2 oz. 55 g butter
  • 4 tbsp 4 tbsp chopped fresh parsley

Instructions

Cauliflower and parsley rice

You can use strips or cubes of beef or chicken instead of sausage. This may require additional seasonings like garlic and paprika, as the spices in the sausage adds to the flavor.

Recommended special equipment

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9 comments

Stroganoff: beef, bouillon, sour cream, onion, and fat for frying (beef tallow or butter).

You took a perfectly good classic LCHF dish, and added carby foods to it. Bizarre! Why would you do that.

What? This is not stroganoff. Since when does Russian stroganoff contain chorizo sausage, bell pepper, tomato paste, dried tomatoes and thyme.

https://en.m.wikipedia.org/wiki/Beef_Stroganoff

Stroganoff: beef, bouillon, sour cream, onion, and fat for frying (beef tallow or butter).

You took a perfectly good classic LCHF dish, and added carby foods to it. Bizarre! Why would you do that.

Thank you for your comment.
By no means do we claim this to be an authentic stroganoff. This is, as it says in the description, a take on the classic version. It does have more carbs to it and is therefore best suited for people eating low carb in a moderate or liberal way.

Here's the recipe:
Sausages, 1 cup heavy cream, 2 tablespoons tomato pesto.
Fry sausages thoroughly. Remove from the fry pan. Turn heat low and add the cream and pesto. Cook until it thickens. Pour over sausages. Serve with fried cabbage or butter-roasted cauliflower. Simple and delicious and totally LCHF.


Living in Arizona, I don’t’ feel like we get many dreary, cold, or rainy days. It’s actually kind of funny because when we do get them, they’re a big deal to the locals. I look forward to them because they’re the perfect days to make a big pot of soup!

Many of you know that I’m a big fan of soup. I think it’s one of the few things we could eat that I would never get tired of! When the temperatures start creeping up into the 80s, 90s, 100s, and into the 110s … I just can’t bring myself to eat many bowls of soup. No matter how much I love it. It’s too gosh darn hot – I’m just trying to keep from melting! For real, though.

If I had to rank this soup, it would definitely be in my top 5 – because it’s quick, easy, and most importantly, delicious! I’ve had this recipe for so many years and I’ve slightly adapted it over time to what it is today. It really is perfect when the weather is crappy or it’s cold! You just have to try it for yourself to see!


Kids’ sausage recipes

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Toad-in-the-hole

Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.

Sausage plait

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Slow-cooker sausage casserole

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Mini toad-in-the-holes

BBC Good Food magazine food editor Barney adapts this classic sausage recipe to cook with his daughter Maisie

Sausage & squash risotto

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Sausage Stroganoff

Winter in our home is usually filled with lots of slow cooked meals and casseroles. Last year I frequently made beef stroganoff. This year I thought I would mix it up and try something a little different… sausage stroganoff, kid friendly and a real family pleaser. We love sausage meals, the kids always enjoy them and they are a budget friendly addition to any meal.

  • 5 potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 8 thick beef sausages
  • 3 short-cut bacon rashers, diced
  • 1 onion, diced
  • 2 teaspoons garlic, minced
  • 250g mushrooms, quartered
  • 1/4 cup tomato paste
  • 1 cup beef stock
  • 1 teaspoon smoked paprika
  • 1/4 cup sour cream
  • 2 tablespoons chives, chopped
  • 1/4 cup milk
  • 25g unsalted butter, chopped
  • Salt and pepper, to season
  1. Bring a large saucepan of water to the boil.
  2. Add potatoes and cook for 15 minutes or until tender. Drain.
  3. Return the potatoes to the saucepan and cook over medium heat for 1 minute. Stir to evaporate any excess liquid. Remove from heat.
  4. Heat oil in a large frying pan over medium-high heat.
  5. Add sausages and turn occasionally for 8 to 10 minutes or until just cooked through. Remove from pan and slice into bite-sized pieces.
  6. Add bacon, onion and garlic to the pan, cook for 3-5 minutes or until browned.
  7. Add mushroom and continue to cook for 5 minutes.
  8. Stir through tomato paste, stock, paprika and season with salt and pepper. Bring to the boil.
  9. Reduce heat to low and add sausage, toss to coat. Cook for 3 minutes or until sausages have heated through.
  10. Remove frying pan from heat. Stir in sour cream and chives.
  11. Mash potatoes. Add in milk and butter and season with salt and pepper.
  12. Serve sausage stroganoff with mashed potato.

By Kat – The Organised Housewife

click on image to view recipe


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Repurposed Leftovers for Stroganoff

Stroganov is a dish of Russian origin that is supposedly named after a member of the Stroganoff family of rich merchants and landowners. This dish of beef and cream has taken on many variations around the world and conquered many palates on its way to becoming a truly timeless recipe. It was originally made out of beef cubes, and as we kept some of the traditional elements, we took the liberty of leaving it up to the cook whether to use beef, pork, or chicken leftovers.

Earthy mushrooms, sour cream, herbs, and spices make an unctuous sauce for the meat. Choose which wine and stock to use depending on the protein of your choice. Go with beef stock if using leftover beef, or chicken stock for pork or chicken. For the wine, use white for chicken and pork and red for beef. Remember to use a wine that you'd be willing to drink by the glass there's no need to splurge, but a nice-enough wine will make a tastier meal.

Easy to make, budget-friendly, and quick to come together, this meal is a great weeknight option, as it's filling and nutritious. Serve with rice, potatoes, buttered noodles, mashed potatoes, salad, or simply some fresh bread. You can't go wrong with this flavorful dish.


Easy Beef Stroganoff Recipe

You may know this classic recipe as Chuck Roast Stroganoff. Either way, beef stroganoff is a classic meal that has been popular for generations. Cooking with chuck roast is a good way to make the meal inexpensive and delicious. By cooking the beef low and slow, the tenderness will come and you will get a rich beef flavor. An alternative to the chuck steak is a basic round roast. This is a warm comforting meal, perfect for chilly nights. The hearty sauce combined with noodles and beef is sure to put a smile on anyone's face.

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Heat oil and butter in a skillet over medium heat.

Sprinkle chicken and sausage pieces with cajun and poultry seasonings, garlic powder, cayenne, paprika, cumin, and chili powder.

Transfer to skillet and brown on all sides. Add onions and cook for 2 to 3 minutes, or until translucent. Sprinkle with flour and stir, scraping bottom of skillet. Cook for 3 to 4 minutes more, stirring. Add chicken stock and bring to a boil. Reduce heat to simmer. Add mushroom soup and stir. Add mushrooms and simmer for 30 minutes. Add sour cream and stir. Season with pepper. Serve over egg noodles.


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