Classic stroganoff just got a proper upgrade. This HECK! Beef Sausage Stroganoff swaps out the usual beef strips for our rich and juicy Steak & Butter sausages, giving you all the creamy comfort of the original with even more flavour.
It’s a one-pan wonder that’s weeknight-friendly yet still feels like a treat. The paprika-spiced sauce is silky and rich thanks to sour cream, with golden mushrooms, onions, and garlic bringing big flavour. Served over buttery tagliatelle, pappardelle, or a bed of fluffy rice, it’s the kind of dish that keeps everyone happy around the table.
Big on taste but low on faff, this stroganoff is a proper family winner. Serve it midweek when you need something hearty fast, or save it for the weekend when comfort food is calling. Either way, it’s HECK! level tasty.
Serves
6
Ingredients
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1 tbsp olive oil or butter
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1 onion, finely sliced
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2 cloves garlic, minced
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250g chestnut mushrooms, sliced
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1 tsp paprika (sweet or smoked)
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150ml beef stock
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150ml sour cream (or crème fraîche)
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1 tsp Dijon mustard
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2 tbsp fresh parsley, chopped
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300g tagliatelle, pappardelle, or rice (to serve)
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Salt & black pepper
Method
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Prepare sausages - Remove sausages from skins, slice or break into chunks. Fry in 1 tbsp oil or butter until browned. Remove and set aside.
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Cook onions & garlic - In the same pan, fry onion until soft, then add garlic and cook for 1 minute.
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Add mushrooms - Stir in mushrooms and cook for 5–6 minutes until golden.
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Season - Sprinkle with paprika and stir well.
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Deglaze & simmer - Pour in beef stock, bring to a simmer. Add sausages back in and cook gently for 10 minutes.
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Finish sauce - Stir in sour cream and Dijon mustard. Season with salt and pepper.
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Serve - Spoon over pasta or rice and scatter with parsley.