Sausage and Bacon Stroganoff
This accessible take on the firm family favourite, Stroganoff, is made with sausages for a more budget-friendly version that's every bit as delicious. It all comes together in just one pot and is the perfect warming dinner that is sure to please the whole family.
From the book
Easy 10
Quick recipes using fridge and pantry staples
Delicious dinners that will fit your budget
Includes vegetarian meals and gluten-free options
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Introduction
Nothing adds flavour to a dinner like sausage and bacon. This stroganoff is creamy, smoky and very, very comforting. The sort of dinner you need on a miserable autumn evening. I’ve indicated that this feeds four, but if you serve it with pasta and maybe some garlic bread, it will definitely stretch to six.
Ingredients
| 30g (1oz) | butter |
| 1 | onion, finely chopped |
| 200g (7oz) | chestnut (cremini) mushrooms, thinly sliced |
| 450g (1lb) | Lincolnshire sausages, skins removed and discarded |
| 6 rashers (strips) | smoked bacon, cut into roughly 2.5cm (1in) pieces |
| oil, for frying, if needed | |
| 2 tsp | smoked paprika |
| 2 | garlic cloves, finely chopped |
| 300ml (10½fl oz) | soured cream |
| 5 tbsp | chicken stock |
| 50g (1¾oz) | fresh spinach |
| Small handful of | parsley, coarsely chopped |
| salt and freshly ground black pepper |
Method
Melt the butter in a large, non-stick frying pan (skillet). Add the onion and mushrooms and fry over a medium heat for 5 minutes, stirring occasionally until soft. Scoop the onion and mushrooms out of the pan and set aside.
Tear the meat of each sausage into 6 pieces. Add the sausage and bacon pieces to the pan with a little oil, if needed. Fry over a medium heat for 5 minutes, turning regularly, until cooked through. Stir in the paprika and garlic and fry for 1 minute.
Return the onion and mushrooms to the pan, along with the soured cream and stock.
Season with salt and pepper and gently bring the sauce to the boil. Stir in the spinach and parsley, then simmer for 3 minutes over a medium heat until the sauce has reduced a little and the spinach has wilted.
Serve on a bed of tagliatelle or rice, if you like, with some steamed vegetables.
Tips and Swaps
If, like me, you’re not the biggest fan of mushrooms, cut them slightly thicker so they’re easier to remove for any mushroom-haters, or swap them for finely sliced Savoy cabbage.
Make this vegetarian by using veggie sausages and bacon. Fry the sausages whole, then cut them into equal-sized pieces when cooked.
You can use reduced-fat soured cream if you prefer. I’ve tried it and honestly couldn’t taste the difference.
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