A delicious, creamy one-pot dish with sausage meat, mushrooms and a mild kick of mustard. This is brilliant with rice, mash or pasta.
Dairy / egg / soya / nut free
Serves 2 adults & 2 children
Keep covered in fridge for 2 days, freeze for up to 3 months and defrost overnight in fridge
INGREDIENTS
- 1 onion
- 300g mushrooms
- 1 tbsp oil
- 300g sausage meat
- 1 tbsp plain flour
- 1 tbsp smoked paprika
- 400ml beef stock
- 1 tbsp Dijon mustard
- 150ml dairy free cream alternative
- 1 tbsp plain dairy free yoghurt alternative
- Fresh flat leaf parsley to garnish
METHOD
Slice the onion finely, wash and slice the mushrooms
Heat the oil in a large pan, add the onions and cook gently for 4 minutes then add the mushrooms for a further minute, stirring often
Turn up the heat and add the sausage meat, breaking up with a wooden spoon and cook until brown all over (a few minutes)
Add the flour and smoked paprika, cook for 1 minute then add the beef stock. Bring to the boil then reduce the heat to low
Add the mustard, cream alternative and yoghurt, stir well and simmer for a couple of minutes until thickened
Serve, scattered with torn fresh parsley
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