Veal stroganoff

Veal stroganoff

Total: 30 min. | Active: 30 min.
Nutritional value / portion: 315 kcal
, Fat: 17 g
, Carbohydrate: 9 g
, Protein: 26 g

Ingredients

4 portions

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

400 g veal frying steaks (minute steaks) (e.g. Coop Naturaplan veal, cut into approx. 1.5 cm pieces)
clarified butter for frying
a little white flour, to dust
½ tsp salt
a little pepper
1 tbsp butter
1 onion, cut into thin rings
1 red pepper deseeded, cut into thin strips
200 g mushrooms, sliced
1 tsp paprika
1 ½ dl white wine
1 ½ dl meat bouillon
180 g sour single cream
3 tbsp mild mustard
3 gherkins, cut lengthwise into thin strips
salt and pepper to taste
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How it's done

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Preheat the oven to 60°C, warm the platter and plates. Heat the clarified butter in a frying pan, add the meat in batches, dust with flour, fry for approx. 1 min., remove, season and keep warm. Reduce the heat and wipe out the residual cooking fat with paper towels. Heat the butter in the same pan, sauté the onion and pepper, add the mushrooms, sauté for approx. 1 min., add the paprika, mix. Pour in the wine and stock, bring to the boil, reduce the liquid to half the amount. Reduce the heat, add the cream and mustard, mix, add the gherkins and meat, gently heat, season.

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

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