Creamy Sausage Stroganoff with Aged Cheddar
- 800 g (1.76 lb) Bologna sausage
- 100 g (3.5 oz) aged cheddar cheese grated
- 30 ml (2 tablespoons) tomato paste
- 120 ml (½ cup) milk
- 30 ml (2 tablespoons) olive oil
- 15 ml (1 tablespoon) honey
- 1 teaspoon paprika powder
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- Salt to taste
- Black pepper freshly ground to taste
- 2 tablespoons fresh parsley chopped plus extra for garnish
- 150 g (¾ cup) long-grain rice for serving
- Mixed greens for serving
1. Rinse 150 g (¾ cup) long-grain rice and cook in 300 ml (1¼ cups) water according to package directions until tender about 15 minutes at 100°C (212°F) Set aside
2. Slice 800 g (1.76 lb) Bologna sausage into 1 cm (½ inch) rounds
3. Heat 30 ml (2 tablespoons) olive oil in a large skillet over medium-high heat 180°C (350°F)
4. Sauté sausage until golden brown about 5 minutes per side then remove and set aside
5. Finely chop 1 medium yellow onion 2 garlic cloves and 2 tablespoons fresh parsley
6. Sauté vegetables in the same skillet until onions turn translucent about 5 minutes
7. Stir in 1 teaspoon paprika powder 30 ml (2 tablespoons) tomato paste and 15 ml (1 tablespoon) honey until smooth
8. Add 100 g (3.5 oz) grated aged cheddar cheese and 120 ml (½ cup) milk
9. Cook stirring constantly until cheese melts and sauce thickens about 3 minutes
10. Season with salt and freshly ground black pepper to taste
11. Return sausage to skillet reduce heat to medium 150°C (300°F) and simmer 10 minutes until heated through
12. Serve immediately over cooked rice with mixed greens salad
13. Garnish with extra chopped fresh parsley
- rice cooker
- large skillet
- cutting board
- knife
- measuring cups and spoons
- wooden spoon
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