Sausage stroganoff with bacon

So I made a simple stroganoff, and I added some bacon.

What you need – 5 servings 

  • 500 grams crushed tomatoes
  • 2 tablespoons of tomato purée
  • 2 onions
  • 2 cloves of garlic
  • Sausage off your choice, I used 9 medium sized cabanossis which I sliced.
  • 5dl cream
  • 1 packet of diced bacon – around 140 grams.
  • Butter for frying.

Start of with frying the onion until soft, add the bacon and let the bacon get thoroughly cooked. Add the sausage and the tomato purée. Fry for a couple of minutes. Add the crushed tomatoes and the cream. Let simmer until the sauce thickens a bit, about 10 mins. 

Serve with cauliflower rice.

I make my rice by grating son cauliflower, I used a large cauliflower. Bring water to the boil and add the grated cauliflower. Let the water come back up to a boil and boil for around 30 seconds. 

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Simple is good

As most people say, breakfast is the most important meal of the day. It gets you going and gives you energy for the day. I have a hard time eating breakfast but I find making an easy simple breakfast is what works out the best for me. 

Today, I hade three rolled up pieces of ham wrapped in a some slices of cheese, some slices of cucumber and a boiled egg. With this I had a cup of tea. 
Make sure to follow the blog and my instagram! @fitnessbyalicee

My first post – goulash soup

Goulash soup – one of my favourites! 

  • – 2 red onions 
  • – 2 green peppers 
  • – 2 red peppers 
  • – 2 tablespoons of tomato purée
  • – 2 tablespoons of paprika-powder
  • – 2 tablespoons of cumin
  • – 500 grams of crushed tomatoes
  • – Butter/olive oil/coconut oil
  • – Salt + pepper
  • – Creme fraiche/sour cream (topping)

So, you start off by frying the red onions and the peppers together with the tomato purée until onions are soft. Add the spices and the minced beef, cook until the mince has browned. Add the crushed tomatoes and salt. Also add pepper if you feel like it. Let it simmer for about 15 minutes. 

Serve with for e.g. Rice, cauliflower rice.

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