Recipe
School-Night Sausage Stroganoff
A quick, creamy stroganoff with juicy sausages, mushrooms, and paprika — perfect for busy weeknights.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Heat olive oil in a large pan and brown sliced sausages for 5–6 minutes.
Add onion and mushrooms; cook until softened and lightly golden.
Stir in garlic, smoked paprika, mustard, and tomato purée; cook 1 minute.
Pour in hot stock and simmer for 8–10 minutes until slightly reduced.
Lower heat and stir in sour cream until the sauce is smooth and creamy.
Season with salt and black pepper to taste.
Serve over pasta, rice, or mash and finish with chopped parsley.
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.
About this recipe
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.
