Just over two years ago I gave up my job in the city to be a stay at home Mum. It was not an easy decision to make as I have always loved my work but with rising child care costs, extortionate travel costs and the stress of trying to work full time and look after a young family we knew we had to make some changes to our lifestyle. Without a doubt the decision to stay at home has been the right one but, and it is a big but, the financial implications have been hard. My children are happy and love having their Mum around and both are blissfully unaware of the constant budgeting, re budgeting, planning and worry that goes with being on a tight budget. It has been easy to cut out the restaurant meals, trips to the movies, overseas holidays and replace them with cheaper alternatives but what I really try hard not to compromise on is good, home cooked meals. I may not be able to use the best cuts of meat anymore or to try out all the new exotic fruit and veg that is now so readily available but if you look around, there are always cheaper alternatives which can often be just as tasty and are probably more local and in season. It was while I was going through my pile of recipe cuttings that I found this recipe for Sausage Stroganoff. I have no idea where it originates from but has probably been pulled out of one of my South African magazines from about 15 years ago. It is a much cheaper alternative to the original beef or pork stroganoffs. I buy good quality sausages which contain over 85% pork at a cost of £2.50 and can easily feed the four of us. It is simple, quick, cheap and tasty – definitely worth a try.
- 8 pork sausages
- 1 tblsp olive oil
- 1 onion, chopped finely
- 4 bacon rashers, chopped
- 2 garlic cloves, chopped finely
- 500 g mushrooms, sliced
- 250 ml beef stock
- 60 ml tomato paste
- 1 tsp smoked paprika
- 60 ml plain yogurt
- Grill or lightly fry sausages until cooked and nicely browned.
- Slice each sausage into 3 or 4 pieces and set to one side.
- Add olive oil to a frying pan and fry onions until soft.
- Add bacon and garlic to pan and continue to fry until bacon is cooked.
- Add mushrooms and continue to fry for approximately 5 minutes or until mushrooms are soft.
- Add beef stock, tomato paste and paprika and bring to a simmer, stirring well.
- Add cooked sausage pieces and continue to simmer for a couple of minutes.
- Stir in yogurt, mix well until heated through.
- Serve with mashed potato or rice.
Updated to include in January 2014’s The Spice Trail challenge which is all about cooking with paprika and can be found over at Bangers and Mash.
I’m also going to submit this recipe to this week’s Recipe of the Week over at A Mummy Too.