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Quick sausage and mushroom stroganoff recipe

Quick sausage and mushroom stroganoff recipe

153 ratings

Created by The Tesco Real Food team

Whip up a classic dinner dish in under 30 minutes with this speedy stroganoff recipe. Our hearty winter dish uses sausage meat to cut down cooking time, while the addition of chestnut mushrooms ensures a rich, umami flavour. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 728 calories / serving

Ingredients

  • 1 tbsp vegetable oil​
  • 8-pack pork sausages
  • 485g pack chestnut mushrooms, sliced
  • 300g long-grain rice
  • 2 garlic cloves, crushed
  • 200g pot reduced-fat soured cream and chive dip
  • ½ a reduced-salt chicken stock cube, made up to 100ml
  • 1 tbsp Dijon mustard
  • 320g frozen peas
  • 10g fresh parsley, finely chopped

Perfect with:

  • Vista Castelli Montepulciano Dabruzzo 75Cl
  • Tesco Finest Vina Del Cura Rioja Gran Reserva 75CL
  • Tesco Finest Chianti Classico DOCG 75Cl

Perfect with:

  • Vista Castelli Montepulciano Dabruzzo 75Cl
  • Tesco Finest Vina Del Cura Rioja Gran Reserva 75CL
  • Tesco Finest Chianti Classico DOCG 75Cl

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    White rice can always be swapped for brown (check cooking instructions for timings)

    Each serving contains

    • Energy

      3060kj
      728kcal       36%

    • Fat

      28g 40%

    • Saturates

      9g 44%

    • Sugars

      10g 11%

    • Salt

      2.3g 39%

    of the reference intake
    Carbohydrate 92.8g Protein 29.2g Fibre 2.3g

    Method

    1. Heat the oil in a deep, nonstick frying pan over a medium heat. Pinch the sausages from their skins and break the meat into pieces in the pan, discarding the skins. Fry for 5 mins, breaking into little pieces with a spatula, until lightly golden, adding a splash of water if it starts to stick. Add the mushrooms and cook for 10 mins until golden and any water that comes off the mushrooms has evaporated.
    2. Meanwhile, rinse the rice well in a sieve until the water runs clear. Tip the rice into a saucepan with 600ml water. Bring to the boil, then turn the heat down to low, cover and cook for 10-12 mins undisturbed.
    3. Stir the garlic into the mushrooms, cook for 1 min, then add the soured cream dip, chicken stock and mustard. Bubble gently over a low heat for 4-5 mins until thickened slightly.
    4. Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain. Fluff up the rice with a fork and serve with the peas and stroganoff, scattered with parsley.

    See more Pork recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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