Veal Stroganov

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.

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