Sign up to save your podcasts
Or
Share Beef Sausage Stroganoff with Parsnip Mash
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Beef Sausage Stroganoff with Parsnip Mash
Beef sausage stroganoff with parsnip mash
500g beef sausages
1 tablespoon oil
2 onions, finely sliced
1 clove garlic, minced
25g butter
250g sliced mushrooms
1 tablespoon tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
150ml beef stock
75ml double cream
2 teaspoons Dijon mustard
Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.
Parsnip mash
1kg peeled potatoes
200g parsnips, peeled and chopped
200ml whole milk
Salt to taste
25g butter
Boil the potatoes.
Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.
View all episodes
By BBC Radio Ulster
4.4
4747 ratings
Beef sausage stroganoff with parsnip mash
500g beef sausages
1 tablespoon oil
2 onions, finely sliced
1 clove garlic, minced
25g butter
250g sliced mushrooms
1 tablespoon tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
150ml beef stock
75ml double cream
2 teaspoons Dijon mustard
Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning.
Parsnip mash
1kg peeled potatoes
200g parsnips, peeled and chopped
200ml whole milk
Salt to taste
25g butter
Boil the potatoes.
Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a smooth puree. Drain the potatoes well and mash with the butter. Mix in the parsnip puree and check seasoning.
More shows like Cooking with Paula McIntyre
View all
Global News Podcast
7,763 Listeners
Bon Appétit
2,534 Listeners
Ask Penguin
143 Listeners
Newshour
1,058 Listeners
Woman's Hour
408 Listeners
In Our Time
5,519 Listeners
The Documentary Podcast
1,789 Listeners
6 Minute English
1,853 Listeners
Learning English Conversations
1,069 Listeners
The Infinite Monkey Cage
1,963 Listeners
Gardeners' Question Time
279 Listeners
Gardeners' Corner
107 Listeners
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3,073 Listeners
Good Food
1,116 Listeners
The Food Programme
265 Listeners
Special Sauce with Ed Levine
377 Listeners
Radio Cherry Bombe
578 Listeners
The Food Chain
349 Listeners
The Kitchen Cabinet
107 Listeners
Christopher Kimball’s Milk Street Radio
3,020 Listeners
13 Minutes Presents: The Space Shuttle
4,166 Listeners
Good Food
43 Listeners
You're Dead to Me
3,211 Listeners
Americast
769 Listeners
Crushed by Margaret Cabourn-Smith
41 Listeners