Kransky Stroganoff with Pasta

Kransky Stroganoff with Pasta

A creamy and smoky bowl of Kransky Stroganoff served with pasta is the perfect weeknight dinner! So easy to cook and just so delicious!

Serves 4


  • Olive oil – 2tbsp
  • Brown onion (sliced) – 1
  • Small white cup of mushrooms (sliced) – 200g
  • Sweet paprika – 2tsp
  • Cracked black pepper – to season.
  • Beef stock – 1.5 cups
  • Plain flour – 1.5tbsp
  • Götzinger Kransky Sausages (sliced) – 4 sausages
  • Salt – to season
  • Sour cream – ½ cup
  • Fresh chives (chopped) – 2tbsp


  • Heat a large frying pan to medium heat, then add the olive oil followed by the sliced onions. Cook the onions until they are soft and translucent.
  • Add the sliced mushrooms to the pot, followed by the paprika, and season with pepper. Stir and cook until the mushrooms have softened and gained colour.
  • Add 1 cup of the beef stock to the pan and bring to a simmer for 5 minutes.
  • Mix the flour into the last ½ cup of beef stock – ensure there are no lumps of flour in the liquid.
  • Stir the flour and stock mixture into the simmering pan. This will help to thicken the sauce.
  • In a separate fry pan, cook the sliced Kransky (use a touch of olive oil if your pan is not non-stick).
  • Ensure you turn the sausages and after 3-5 minutes once both sides of the sausages have gained colour, add the sausages to the mushroom sauce.
  • Stir the sour cream into the sauce and ensure the sauce is simmering again.
  • Bring a large pot of water to a boil – season with salt. 
  • Cook the pasta in boiling water until al dente, then strain the water and fold the pasta into the sauce.
  • To serve, spoon a portion into a bowl and garnish with chives. 
Continue shopping
Your Order

You have no items in your cart