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School-Night Sausage Stroganoff
European Recipes

School-Night Sausage Stroganoff

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This school-night sausage stroganoff is a fast, family-friendly twist on the classic. Sliced sausages and mushrooms are cooked in a smoky paprika sauce finished with sour cream for a rich, silky texture.

It is easy to make in one pan and ideal for serving over pasta, rice, or mash when you want comfort food without a long cook time.

Method

10m25m35m
  1. Heat olive oil in a large pan and brown sliced sausages for 5–6 minutes.
  2. Add onion and mushrooms; cook until softened and lightly golden.
  3. Stir in garlic, smoked paprika, mustard, and tomato purée; cook 1 minute.
  4. Pour in hot stock and simmer for 8–10 minutes until slightly reduced.
  5. Lower heat and stir in sour cream until the sauce is smooth and creamy.
  6. Season with salt and black pepper to taste.
  7. Serve over pasta, rice, or mash and finish with chopped parsley.

Ingredients

  • 1 tbsp Olive Oil
  • Salt, to taste
  • 1 tsp Smoked Paprika
  • 150 g Sour Cream room temperature
  • 1 tbsp Tomato purée
  • Black Pepper, to taste
  • Pasta or rice/mash, to serve
  • 1 tbsp Parsley chopped, to finish
  • 2 cloves Garlic minced
  • 1 tsp Dijon Mustard
  • 300 ml Beef Stock hot
  • 500 g Sausage good-quality pork sausages, sliced
  • 1 medium Onion finely chopped
  • 250 g Mushrooms sliced

Notes

Use medium heat after adding sour cream to prevent curdling.

Brown sausages well at the start for deeper flavour.

Add a splash of stock if the sauce gets too thick before serving.

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