Veal stroganoff
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
It's been a favourite with families since the 1970s and with good reason - it's creamy, filling and delicious!
Ingredients
Veal leg steak, raw
500 g, (strips)
Ground paprika
6 g, sweet (2 tsp)
Brown onion
1 small, thinly sliced
Garlic
2 clove(s), crushed
Mushrooms
400 g, thinly sliced
Chicken stock
¾ cup(s), (180ml)
Tomato paste
55 g, (1/4 cup)
Worcestershire sauce
1 tbs
Dry pasta
320 g, (fettuccine)
Extra light sour cream
120 ml, (1/2 cup)
Fresh chives
2 tbs, chopped
Instructions
1
Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil spray and heat over medium-high heat.
2
Cook veal, in batches, for 2 minutes or until browned all over. Transfer to a bowl. Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes.
3
Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
4
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
5
Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving plates. Top with stroganoff and sprinkle with chives. Serve.
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