Veal stroganoff

Veal stroganoff

Total: 30 min. | Active: 30 min.
Nutritional value / person: 304 kcal
, Fat: 18 g
, Carbohydrate: 6 g
, Protein: 25 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 tbsp olive oil
400 g veal frying steaks (minute steaks), in approx. 1 ½ cm wide stripes
1 tsp white flour, to dust
½ tsp salt
a little pepper

Stroganoff

1 tbsp olive oil
200 g mushrooms, sliced
1 onion, cut into thin rings
1 red pepper deseeded, cut into thin strips
1 tsp paprika
1 ½ dl white wine
1 ½ dl meat bouillon
200 g sour single cream
3 tbsp mild mustard
3 gherkins, cut lengthwise into thin strips
salt and pepper to taste

To serve

½ bunch parsley, finely chopped
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How it's done

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Meat

Heat the oil in a frying pan, add the meat in batches, dust with the flour, fry for approx. 1 min. Remove, season the meat and set aside.

Stroganoff

Heat the oil in the same pan. Add the mushrooms, sauté for approx. 3 mins. Add the onion and peppers, sauté for approx. 3 mins., season. Pour in the wine and stock, bring to the boil, reduce the liquid by half. Reduce the heat, set aside 2 tbsp of the sour single cream, add the rest to the sauce along with the mustard, mix. Add the gherkins with the reserved meat, heat gently, season.

To serve

Serve the stroganoff in soup plates. Top with the remainder of the sour single cream and parsley.

Good to know
Tip: Use crème fraîche or cream instead of sour single cream.
Serve with: Rice or pasta
Tip: Use beef fillet or rump instead of veal steaks.

How-tos

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