A favourite with both children and adults, this smoked sausage stew is tasty and straightforward weekday food and difficult to do wrong. A variant of the classic Beef Stroganoff, it is creamy and packed with smoky flavours from the sausage meat and the paprika.

The cream is essential, but if you prefer the dish a little lighter, you can increase the proportion of milk. If you prefer it a bit sour, you can swap the milk and cream for sour cream. Traditionally, the stew is best served with rice but also goes well with potatoes, bulgur, barley, and pasta.

Serves: 4    Total time: 30 min

INGREDIENTS

500 g smoked sausage
Oil or butter for frying
1 large onion
3 tbsp tomato purée.
1 tbsp smoked paprika
100 ml whipping cream
100 ml milk
Salt and pepper to season. I like to use both white and black pepper.

METHOD

1. Dice the onion and cut the sausage into strips.

2. Fry the sausage in oil on a high heat to give it a bit of texture, then lower the heat and add the onions, which want to cook more slowly until soft and sweet.

3, Season with smoky paprika, salt and pepper, add the tomato purée, stir and let it caramelise.

4. Pour in the cream followed by the milk and let it all simmer until hot.

5. Traditionally served with rice but pairs with bulgur or pasta too. If you want, finish it off with chopped parsley.

Tips: add a tbs of Dijon mustard for added punch or add some cayenne pepper for added heat.