Like its more famous counterpart, Beef Stroganov, Veal Stroganov is an impressive and quickly prepared dinner party dish.
Accompany the veal with buttered noodles and a crisp mixed salad.
6 veal escalopes, pounded thin
2 oz. butter
2 tablespoons olive oil
2 medium-sized onions, thinly sliced
Veal Spanish-Style, served with small roast onions and potatoes.
12 oz. button mushrooms, wiped clean
12 fl. oz. sour cream
1 teaspoon prepared French mustard
1 tablespoon tomato puree
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
With a sharp knife, cut the veal escalopes into strips 2-inches long by ½ inch wide.
In a very large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the veal strips.
Fry, stirring constantly, for 3 minutes or until the strips are lightly browned. With a slotted spoon, transfer the veal strips to a warmed plate. Set aside and keep warm.
Add the onions to the pan and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the mushrooms and continue cooking, stirring frequently, for 3 to 4 minutes or until the mushrooms are just tender.
Meanwhile, in a medium-sized mixing bowl, combine the sour cream, mustard, tomato puree, salt and pepper.
Stir the sour cream mixture into the onions and mushrooms in the frying-pan. Cook, stirring constantly, for 1 minute.
Return the veal strips to the pan and cook for a further 2 minutes or until the meat is heated through.
Remove the pan from the heat and transfer the veal mixture to a warmed serving dish. Sprinkle over the parsley and serve.