Ingredients 8-10 beef sausages
1 cup green lentils, rinsed drained
1 brown onion, diced
500g cup mushrooms, sliced
¼ cup tomato paste
1 cup beef stock
¼ cup sour cream
Dried mixed herbs to serve
Rustic or crusty baguette to serve
In a pan over medium-high heat, heat oil and cook the sausages for 8 minutes or until cooked through.
Transfer to a plate and set aside.
Add onion to the pan and cook for 2 minutes or golden.
Add the mushroom and cook stirring until softened.
Stir in the tomato paste.
Add the stock and bring to a simmer.
Meanwhile cut the sausages diagonally into thick slices.
Add the sausages into the broth and season with salt and pepper.
Cook stirring for 2 minutes or until the sausages are heated through.
Remove from the heat and stir in the sour cream.
Cut the bread diagonally.
Top the stroganoff with mixed herbs and serve with bread.