Veal Stroganoff

Cook Time 25 minutes

Servings 4


500g lean veal strips
2 tsp sweet paprika
1 small brown onion, thinly sliced
2 garlic cloves, crushed
400g button mushrooms, thinly sliced
3/4 cup (180ml) chicken stock
1/4 cup (55g) tomato paste
1 tbs Worcestershire sauce
320g dried fettuccine
1/2 cup (120g) Sour Cream
2 tbs chopped fresh chives


Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. 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. Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. 

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. 

Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving
plates. Top with stroganoff and sprinkle with chives. Serve.


Veal with Mushrooms and Cream


Veal Stew