beef sausage stroganoff - peppercorn-the good food …
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Beef Sausage Stroganoff3 5 M I N S | S E R V E S : 4
I N G R E D I E N T S P R E P A R A T I O N
• 8 Peppercorn Butcher’s Classic Beef Sausages
(from the BBQ Beef Pack)
• 2 teaspoons olive oil
• 3 middle bacon rashers, rind removed,
chopped (British-style if available)
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 500g cup mushrooms, sliced
• 1 teaspoon sweet paprika
• 1/4 cup tomato paste
• 1 cup beef stock
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives
1. Heat oil in a frying pan over medium-high heat.
Cook sausages, turning, for 8 to 10 minutes or until
browned and cooked through. Transfer to a plate.
Cover to keep warm.
2. Add bacon, onion and garlic to pan. Cook, stirring,
for 3 minutes or until bacon is golden. Add mush-
room. Cook, stirring occasionally, for 5 minutes or
until mushroom has softened. Stir in paprika, tomato
paste and stock. Bring to a simmer.
3. Meanwhile, cut each sausage diagonally into 4
thick slices. Add to pan. Season with pepper. Cook,
stirring occasionally, for 2 minutes or until sausages
are heated through. Remove from heat. Stir in sour
cream and chives. Serve with bread.