School-Night Sausage Stroganoff
Main4
This school-night sausage stroganoff is a quick comfort dinner with browned sausages in a creamy mushroom sauce.
It is easy to get on the table in under 40 minutes and works brilliantly with egg noodles or rice.
Ingredients
- 250g Chestnut Mushrooms sliced
- Black Pepper freshly ground, to taste
- 300g Egg Noodles
- 1 tbsp Dijon Mustard
- 8 Pork Sausages sliced into thick coins
- 1 tbsp Olive Oil
- 1 tbsp Plain Flour
- 400ml Beef Stock hot
- 150ml Sour Cream
- 1 Onion finely sliced
- Sea Salt, to taste
- 2 tbsp Flat-leaf Parsley chopped
- 2 Garlic Cloves minced
Method
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- Cook the egg noodles in salted boiling water according to pack instructions. Drain and keep warm.
- Heat olive oil in a large frying pan over medium-high heat. Brown the sausage slices for 6–8 minutes, then transfer to a plate.
- Reduce to medium heat and cook onion for 4 minutes until soft. Add garlic and mushrooms, then cook for 5 minutes until mushrooms lose most of their moisture.
- Stir in the flour and cook for 1 minute.
- Gradually pour in the hot stock, stirring well, then add Dijon mustard.
- Return sausages to the pan and simmer for 8 minutes until the sauce thickens slightly.
- Take off the heat and stir in sour cream. Season with salt and black pepper.
- Serve over warm egg noodles with chopped parsley on top.
Notes
Stir in the sour cream off the heat to keep the sauce smooth and prevent splitting.
Add a splash of water from the noodles if you want to loosen the sauce before serving.