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Sausage Stroganoff

A delicious, creamy one-pot dish with sausage meat, mushrooms and a mild kick of mustard. This is brilliant with rice, mash or pasta.

Dairy / egg / soya / nut free

Serves 2 adults & 2 children

Keep covered in fridge for 2 days, freeze for up to 3 months and defrost overnight in fridge


- 1 onion

- 300g mushrooms

- 1 tbsp oil

- 300g sausage meat

- 1 tbsp plain flour

- 1 tbsp smoked paprika

- 400ml beef stock

- 1 tbsp Dijon mustard

- 150ml dairy free cream alternative

- 1 tbsp plain dairy free yoghurt alternative

- Fresh flat leaf parsley to garnish


  1. Slice the onion finely, wash and slice the mushrooms

  2. Heat the oil in a large pan, add the onions and cook gently for 4 minutes then add the mushrooms for a further minute, stirring often

  3. Turn up the heat and add the sausage meat, breaking up with a wooden spoon and cook until brown all over (a few minutes)

  4. Add the flour and smoked paprika, cook for 1 minute then add the beef stock. Bring to the boil then reduce the heat to low

  5. Add the mustard, cream alternative and yoghurt, stir well and simmer for a couple of minutes until thickened

  6. Serve, scattered with torn fresh parsley


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