Serves 4

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

  • Ingredients

    • 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
    Buy the product
  • Instructions

    1. 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.
    2. 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.
    3. Add 1 cup of the beef stock to the pan and bring to a simmer for 5 minutes.
    4. Mix the flour into the last ½ cup of beef stock – ensure there are no lumps of flour in the liquid.
    5. Stir the flour and stock mixture into the simmering pan. This will help to thicken the sauce.
    6. In a separate fry pan, cook the sliced Kransky (use a touch of olive oil if your pan is not non-stick).
    7. 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.
    8. Stir the sour cream into the sauce and ensure the sauce is simmering again.
    9. Bring a large pot of water to a boil – season with salt. 
    10. Cook the pasta in boiling water until al dente, then strain the water and fold the pasta into the sauce.
    11. To serve, spoon a portion into a bowl and garnish with chives.

Try our other recipes

How to make