SAUSAGE AND MUSHROOM STROGANOFF

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 25 MINUTES

250g dried pappardelle pasta 1 tbsp extra virgin olive oil 6 (500g) thick beef sausages 200g Swiss brown mushrooms, halved 3 garlic cloves, thinly sliced 2 tbsp plain flour 2 tsp sweet paprika 2 tbsp tomato paste 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1½ cups salt-reduced beef stock 100g green beans, trimmed 1 bunch broccolini, trimmed ¼ cup creme fraiche 2 tbsp finely chopped fresh chives

METHOD

1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain.

2. Meanwhile, heat oil in a large, deep frying pan over high heat. Cook sausages, turning, for 5 to 7 minutes or until browned and cooked through. Remove from pan. Thickly slice.

3. Add mushroom to pan. Cook, stirring, for 5 minutes or until tender. Add garlic, flour and paprika. Cook, stirring, for 1 minute or until fragrant. Add paste, mustard, sauce and stock. Stir to combine. Return sausages to pan. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens.

4. Meanwhile, cook beans and broccolini in a saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain well.

5. Stir creme fraiche into sausage mixture. Season with pepper. Cook for 1 minute. Add pasta. Toss to combine. Cook for 1 to 2 minutes or until heated through. Sprinkle stroganoff with chives. Serve with beans and broccolini RECIPE: LIZ MACRI, SUPER FOOD IDEAS PICTURE: CHRIS L. JONES