Sausage Meat Stroganoff
with Sneaky Cauli Mashed Potatoes
Cooking time
30 minutes
Servings
4
Calories
720 /serving
On a busy school week, stroganoff sets everyone up for a soothing and satisfying suppertime. When sliced mushrooms, cream and demi-glace come together with pork sausage meat, cue the eye-closing moments. Meanwhile, mashed potatoes up the veg with subtle cauliflower content.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 225g Mushrooms
- 900g Potatoes
- 14g Parsley
- 200g Cauliflower florets
- 2 Garlic cloves
- 12g Chicken demi-glace
- 90ml Heavy cream
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk • Sulphites
You will need:
Medium pot
Peeler
Salt & pepper (S&P)
Strainer
6 or 12 tbsp Butter
Oil
Large pan
Total Fat
49 g
Saturated Fat
24 g
Sodium
1650 mg
Total Carb
49 g
Sugars
5 g
Protein
26 g
Fibre
5 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Using the side of your knife, smash the garlic cloves.
- Add the potatoes, garlic and cauliflower (halve if large) to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water, drain and return to the pot.
- Off the heat, add 4 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Thinly slice the mushrooms.
Start the stroganoff
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to brown.
- Add the sausage meat*; season with the spices. Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
Finish the stroganoff
- To the pan, add the cream, demi-glace, ¼ cup water and 2 tbsp butter.
- Simmer, stirring often, 2 to 3 min., until beginning to thicken.
Plate your dish
- Divide the mash between your plates.
- Top with the stroganoff.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
