Low-Carb Stroganoff

Low-Carb Stroganoff

A tasty spin on a traditional dish. A clean keto sausage stroganoff with mushrooms and pepper in a creamy sauce. Serve with cauliflower rice or some buttered low-carb seeded bread rolls for a satisfying meal.

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4

Ingredients

• 1 Red Pepper (thinly sliced)
• 1 Brown Onion (thinly sliced)
• 150g Closed Cap Mushrooms (thinly sliced)
• 2 tbsp Unsalted Butter
• 400g Breakfast Sausages
• 28g Sundried Tomatoes
• 1 tbsp Dijon Mustard
• 1 tbsp Tomato Paste
• 2 tbsp Dried Thyme
• 240ml Double Cream
• Salt & Pepper (to taste)

Directions

1. Cook the sausages in a pan, until cooked through.
2. Fry the red pepper, onion and mushrooms in butter in the same pan used for the sausages on medium heat.
3. Cut the sausages into bite-sized pieces and add them back to the pan with the vegetables. Stir and let cook for another minute.
4. Add all the remaining ingredients. Bring to a boil.
5. Lower the heat and let simmer for 10 - 15 minutes, until the sauce thickens.
6. Add salt and pepper to taste.