This quick and easy dinner is one of the best mid-week meals that absolutely everyone will enjoy. Requiring just a handful of super simple ingredients and around half an hour of your time, this sausage stroganoff is perfect for anyone who’s tight on time and money at the moment.
And thanks to the reliability of stroganoff, you can guarantee it’s going to taste delicious. However, there’s truly nothing better than throwing something unusual like sausage into the mix and turning up the flavour a few levels!
- 250g dried pappardelle pasta
- 1 tablespoon extra virgin olive oil
- 6 (500g) thick beef sausages
- 200g swiss brown mushrooms, halved
- 3 garlic cloves, thinly sliced
- 2 tablespoons plain flour
- 2 teaspoons sweet paprika
- 2 tablespoons tomato paste
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups salt-reduced beef stock
- 100g green beans, trimmed
- 1 bunch broccolini, trimmed
- 1/4 cup crème fraîche
- 2 tablespoons finely chopped fresh chives
- Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain.
- Meanwhile, heat oil in a large, deep frying pan over high heat. Cook sausages, turning, for 5 to 7 minutes or until browned and cooked through. Remove from pan. Thickly slice.
- Add mushroom to pan. Cook, stirring, for 5 minutes or until tender. Add garlic, flour and paprika. Cook, stirring, for 1 minute or until fragrant. Add paste, mustard, sauce and stock. Stir to combine. Return sausages to pan. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens.
- Meanwhile, cook beans and broccolini in a saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain well.
- Stir crème fraîche into sausage mixture. Season with pepper. Cook for 1 minute. Add pasta. Toss to combine. Cook for 1 to 2 minutes or until heated through. Sprinkle stroganoff with chives. Serve with beans and broccolini.