Sausage Stroganoff - An Easy Weeknight Dinner

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

1. Fry the sausages in olive oil until they are cooked through, then remove them to a plate.
2. Add bacon and onion to the same pan, and cook until onion starts to soften.
3. Then add sliced mushrooms to the pan, continuing to fry until the mushrooms are browned.
4. Then add tomato paste and garlic to the mushroom mixture and mix well. Stir over medium-high heat for 1 minute.
5. Add beef stock, dijon mustard, paprika and thyme leaves to the mushroom mixture and mix well to incorporate, then bring to a simmer.
6. 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

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Sausage Stroganoff is an easy weeknight dinner that won't break the bank. Sausages, mushrooms, tomato paste and bacon in a rich sour cream sauce.

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Total Time: 30 minutes

Servings: 4

Calories: 354kcal

Author: Lee-Ann Grace

Ingredients

• 500 g beef sausages
• 1 tablespoon olive oil
• 100 g bacon roughly chopped
• 1 medium brown onion sliced
• 500 g button mushrooms sliced
• 2 garlic cloves crushed
• 2 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 2 teaspoon fresh thyme leaves
• 2 tablespoon 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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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