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Veal Stroganoff

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 servings
*PLUS Cooking time: 45 minutes

Ingredients

  • 2 tbsp butter

  • 750 g stewing veal, cut into 1-in. cubes

  • 6 pearl onions, or 1 large onion, cut into eighths

  • 1 garlic clove, crushed

  • 3 to 4 tbsp all-purpose flour

  • 2 tbsp Dijon mustard

  • 2 1/2 cups chicken broth, or bouillon

  • 1/3 cup dry white wine

  • 1/2 tsp basil

  • fresh-ground black pepper

  • 375 g mushrooms

  • 1/2 cup sour cream

Instructions

  • Melt butter in a large saucepan set over medium-high heat. When bubbly, add veal and sauté, stirring often until it loses its pink colour, about 5 minutes. (Veal will release some liquid.) Add onions and garlic to meat in pan and cook until onions have softened, about 5 minutes.

  • Tilt pan and gradually whisk flour into pan juices until blended and bubbly, about 2 minutes. Stir in mustard. Gradually stir in broth and wine. Add seasonings and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer for 30 minutes or until veal is almost tender. Stir occasionally.

  • Meanwhile, clean and thickly slice mushrooms. Set aside. When veal is almost tender, stir in mushrooms and sour cream. Continue to cook, covered, over medium-low heat until mushrooms and sour cream are heated through, about 5 more minutes. Stir often. Do not boil.

  • Serve spooned over broad egg noodles or basmati rice with freshly steamed carrots. Follow with a mixed green salad tossed with a light Oriental dressing.

Nutrition (per serving)

Calories 237, Protein 28.5g, Carbohydrates 7.4g, Fat 9.7g, Fibre 1.1g, Sodium 513mg.

This is a delightful lighter version of a classic Stroganoff, with the Dijon mustard adding a pleasant assertive taste without overpowering the veal.

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