Veal Stroganoff
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- Prep Time15 min
- Total Time15 min
- Makes6 servings
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.
