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Beef Sausage Stroganoff

35 mins | Serves: 4

ingredients
  • 8 Peppercorn Butcher’s Range
    Thick Beef Sausages
  • 2 teaspoons olive oil
  • 3 middle bacon rashers, rind removed,
    chopped (British-style if available)
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 500g cup mushrooms, sliced
  • 1 teaspoon sweet paprika
  • 1/4 cup tomato paste
  • 1 cup beef stock
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives
PREPARATION

1 – Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.

2 – Add 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.

3 – Meanwhile, 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.
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