Sausage Stroganoff is an easy weeknight dinner that won't break the bank. A great alternative to traditional beef stroganoff, using sausages, mushrooms, paprika, tomato paste and bacon in a rich sour cream sauce.
The recipe I am bringing you today is for Sausage Stroganoff - it's a bit of a champagne-taste-on-a-beer-budget kind of recipe. Perfect for a quick weeknight dinner, and won't break the bank. All the usual flavours of an authentic stroganoff are still there - mushrooms, paprika and garlic in a rich sour cream-based sauce.
Traditionally beef stroganoff is made with very thinly sliced beef steak, but I decided to have a go at making basically the same recipe but replacing the steak with beef sausages. Worked a treat!
Ingredients you will need for this recipe
- beef sausages
- bacon
- brown onion
- button mushrooms
- fresh garlic
- tomato paste
- dijon mustard
- sweet paprika
- fresh thyme
- beef stock
- sour cream
- olive oil for frying
- salt & pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Fry the sausages in olive oil until they are cooked through, then remove them to a plate.
- Add bacon and onion to the same pan, and cook until onion starts to soften.
- Then add sliced mushrooms to the pan, continuing to fry until the mushrooms are browned.
- Then add tomato paste and garlic to the mushroom mixture and mix well. Stir over medium-high heat for 1 minute.
- Add beef stock, dijon mustard, paprika and thyme leaves to the mushroom mixture and mix well to incorporate, then bring to a simmer.
- Add back the sausages (whole or sliced) and continue to simmer until they are heated through. Stir through sour cream and serve.
My top tips for making this recipe
- The overall taste of your sausage stroganoff really comes down to one thing - the sausages. But that doesn't mean you need to use super fancy/expensive ones. Use sausages you enjoy eating. Here at home we like the more rustic, chunky style of sausages so that's what I've used for this stroganoff.
- You can slice the sausages before you put them back into the sauce to reheat or leave them whole.
- Got some cooked sausages in the fridge leftover from last night's barbie? This recipe is a great way to repurpose those leftovers! Just add them in at the end.
Serving suggestions and ideas for add-ins
- Stroganoff is traditionally served with long wide pasta noodles, but you could also serve it with mashed potato or rice.
- Some great crusty bread to soak up the sauce is a must!
- You don't need to stick to beef sausages, pork sausages would be good too.
Other recipes you may enjoy
Sausage and Potato Hash - an easy sausage hash using leftover cooked sausages with a fresh herb and mustard dressing.
Creamy Lamb Sausage Pasta - lamb sausages with basil and tomato in cream sauce
Sausage Stroganoff - An Easy Weeknight Dinner
Ingredients
- 500 g beef sausages
- 1 tbsp olive oil
- 100 g bacon roughly chopped
- 1 medium brown onion sliced
- 500 g button mushrooms sliced
- 2 garlic cloves crushed
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- 2 tsp fresh thyme leaves
- 2 tbsp dijon mustard
- ¾ cup beef stock
- ½ cup sour cream
- salt & pepper to taste
Instructions
- Fry the sausages (500g) in olive oil until they are cooked through, then remove them to a plate.
- Add bacon (100g - roughly chopped) and onion (1 medium onion - sliced) to the same pan, and cook over medium heat until onion starts to soften. Then add mushrooms (500g - sliced) to the pan, continuing to fry until the mushrooms are browned.
- Then add tomato paste (2 tbsp) and garlic (2 cloves - crushed) to the mushroom mixture and mix well. Stir over medium-high heat for 1 minute.
- Add beef stock (¾ cup), dijon mustard (2 tbsp), sweet paprika (1 tsp) and thyme leaves (2 tsp) to the mushroom mixture and mix well to incorporate, then bring to a simmer.
- Add back the sausages (whole or sliced) and continue to simmer until they are heated through. Stir through sour cream (½ cup) and serve.
Notes
- Stroganoff is traditionally served with long wide pasta noodles, but you could also serve it with mashed potatoes or rice.
- The overall taste of your sausage stroganoff really comes down to one thing - the sausages. But that doesn't mean you need to use super fancy/expensive ones. Use sausages you enjoy eating. Here at home we like the more rustic, chunky style of sausages so that's what I've used for this stroganoff.
- You can slice the sausages before you put them back into the sauce to reheat or leave them whole.
- Got some cooked sausages in the fridge leftover from last night's barbie? This recipe is a great way to repurpose those leftovers! Just add them in at the end.
Nutrition
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