• 1 tbs. Olive Oil
• 2 Onions, sliced
• 8 oz/225 g Sausages
• 4 oz/120 g Mushrooms, sliced
• ½ pt/300 ml Beef Stock
• 1 rounded tsp. Cornflour (Cornstarch)
• 1 rounded tbs. Plain Flour
• Salt and Pepper

Method

Heat the oil and add the onions. Fry over a moderate heat for about five minutes.

Add the sausages and mushrooms and fry for about five minutes.

Blend the cornflour (cornstarch) and plain flour with a little water to make a paste. Add the stock and pour this over the sausages and stir in gently.

Bring to the boil stirring gently. Cover with a lid and simmer for about 20 minutes stirring occasionally.

Serve with potatoes.

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Last Updated 06-27-2002
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