Ingredients

• 250g dried pappardelle pasta
• 1 tablespoon extra virgin olive oil
• 6 (500g) thick beef sausages
• 200g swiss brown mushrooms, halved
• 3 garlic cloves, thinly sliced
• 2 tablespoons plain flour
• 2 teaspoons sweet paprika
• 2 tablespoons tomato paste
• 1 teaspoon MasterFoods® Dijon Mustard
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups salt-reduced beef stock
• 100g green beans, trimmed
• 1 bunch broccolini, trimmed
• 1/4 cup crème fraîche
• 2 tablespoons finely chopped fresh chives

Method

• Step 1 Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain.
• Step 2 Meanwhile, heat oil in a large, deep frying pan over high heat. Cook sausages, turning, for 5 to 7 minutes or until browned and cooked through. Remove from pan. Thickly slice.
• Step 3 Add mushroom to pan. Cook, stirring, for 5 minutes or until tender. Add garlic, flour and paprika. Cook, stirring, for 1 minute or until fragrant. Add paste, mustard, sauce and stock. Stir to combine. Return sausages to pan. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens.

• Step 4 Meanwhile, cook beans and broccolini in a saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain well.
• Step 5 Stir crème fraîche into sausage mixture. Season with pepper. Cook for 1 minute. Add pasta. Toss to combine. Cook for 1 to 2 minutes or until heated through. Sprinkle stroganoff with chives. Serve with beans and broccolini.